Shrimp Lo Mein
Bring the flavors of your favorite Chinese takeout to your kitchen with this vibrant Shrimp Lo Mein recipe. Tender lo mein noodles are tossed with succulent shrimp, crisp vegetables like carrots, red bell peppers, and snow peas, and coated in a savory sauce made with soy sauce, oyster sauce, and a hint of sesame oil. The dish comes together in just 30 minutes, making it the perfect weeknight meal that’s both quick and satisfying. Fresh garlic and ginger lend irresistible aroma and depth, while a cornstarch slurry ensures the sauce clings to every strand of noodle. Packed with protein, veggies, and bold flavors, this one-pan wonder is ideal for a busy dinner or a comforting treat. Serve it hot, and don't forget the sprinkle of green onions for a fresh, zesty finish!
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Recipe Information
Ingredients
- 8 oz Lo mein noodles
- 1 lb Shrimp, peeled and deveined
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 1 cup Snow peas
- 2 Green onions, sliced
- 1 cup Chicken or vegetable broth
- 1 tsp Cornstarch
- 2 tbsp Water
Instructions
Cook the lo mein noodles according to the package instructions, then drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and chicken or vegetable broth. In a separate bowl, mix cornstarch and water to create a slurry, then set both aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and fully cooked. Remove shrimp from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
Add the carrots, red bell pepper, snow peas, and the white parts of the green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked shrimp to the skillet, and pour in the sauce mixture. Stir to combine.
Add the cooked noodles to the skillet, tossing everything together to coat the noodles evenly in the sauce.
Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce has thickened slightly.
Remove from heat, garnish with the green parts of the green onions, and serve hot.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.8 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2442 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
