Shrimp Lo Mein

Never the same twice—that was my mom’s lo mein. She would use whatever vegetables or protein she had on hand, though she always relied on the same blend of sauces to make the dish delicious. My mom knew that the secret to a great lo mein is the right combination of oyster sauce, hoisin and soy sauce.

My family always had shrimp around because it was a quick-cooking protein, so shrimp lo mein was often on the menu. This shrimp lo mein recipe uses the same combination of sauces that I grew up with for the most memorable flavor.

Shrimp Lo Mein Ingredients

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• Shrimp: You want medium shrimp, cleaned, deveined, and shell and tail removed.
• Lo mein noodles: You can use dry or fresh noodles for this shrimp lo mein recipe. Boil the noodles according to the package directions before adding them to the stir-fry.
• Vegetables: Use a bag of vegetable slaw with sliced cabbage and matchstick carrots to cut down on prep time. Then, add whatever vegetables are in the crisper drawer, like bell peppers.
• Garlic and fresh ginger: These aromatics are a must in Chinese dishes. The flavor of fresh ginger is worth buying a thumb at the store—and it’s easy to store leftover ginger.
• Sauces: We use a combination of oyster sauce, hoisin sauce and soy sauce to achieve the right levels of sweet, savory and umami.

Directions

Step 1: Cook the noodles and marinate the shrimp

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Bring a large pot of water to a boil. Cook the noodles according to the package directions; drain and toss with sesame oil. Set aside.

In a medium bowl, marinate the shrimp with 2 tablespoons soy sauce, the cornstarch and 1 clove finely chopped garlic. Set aside.

Step 2: Make the sauce

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In a small bowl, whisk together the remaining soy sauce, water, oyster sauce and hoisin sauce. Set aside.

Step 3: Stir-fry the shrimp and vegetables

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Heat 1 tablespoon oil in a flat-bottom wok on medium-high heat until it shimmers. Cook the shrimp until pink and starting to curl, four to five minutes. Remove and set aside.

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Add 2 tablespoons oil to the wok and cook the onions until soft, two to three minutes. Stir in the bell pepper and slaw mix, and cook until softened, two to three minutes. Add ginger and remaining 2 cloves garlic; cook until fragrant, about one minute. The vegetables should end up crisp-tender.

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Finally, add the cooked noodles, shrimp (with marinade) and sauce. Toss together until well combined and everything is coated. Garnish with scallions, and the shrimp lo mein is ready to serve!

Editor’s Tip: Use tongs in one hand and a spatula in the other to gently combine everything in the wok.

Shrimp Lo Mein Variations

• Use any combination of vegetables: Snow peas work well, as do thinly sliced napa cabbage and small broccoli florets.
• Swap in chicken or beef: I like any protein with the marinade in this lo mein recipe.

How to Store Shrimp Lo Mein

To store, put shrimp lo mein in an airtight container and keep it in the refrigerator for up to three days. Leftover lo mein can be reheated in a microwave or on the stovetop in a wok or skillet. If reheating on the stovetop, add 1 to 2 tablespoons water to keep the sauce the right consistency.

Shrimp Lo Mein Tips

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What are the best noodles for shrimp lo mein?

Typically, I use fresh egg noodles for lo mein—look for them in the refrigerator section at specialty Asian markets. You can find dried lo mein noodles in the Asian section of a regular supermarket. Instead of lo mein noodles, spaghetti or linguine can be used as a substitute.

What if I don’t have all the Asian sauces?

You can use a combination of oyster and soy sauces or a combination of hoisin and soy sauces if you don’t have all three sauces. If using hoisin sauce, use only 1-1/2 tablespoons at most, as it has a strong flavor. Or, use only soy sauce: Increase the amount to 4 tablespoons and add 1 teaspoon sugar to mimic the sweetness of the hoisin and oyster sauces.