Easy Shrimp Lo Mein

Name: Easy Shrimp Lo Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving
Ingredients: 2 lb (908 g) shrimp, peeled and deveined; 4 teaspoons Shaoxing wine or dry sherry; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; 4 teaspoons tablespoon cornstarch; ¼ teaspoon granulated garlic; 2 tablespoons oyster sauce; 2 tablespoons dark soy sauce; 1 tablespoon low sodium soy sauce; 1 teaspoon Indian red chili powder or ground cayenne pepper; 1 Knorr Shrimp Flavor Bouillon cube dissolve in 1 cup of hot water; 1 teaspoon Shaoxing wine; ½ tablespoon granulated sugar; 1 tablespoon cornstarch; 16 oz (454g) whole wheat Linguineor lo Mein noodles; 7 tablespoons peanut oil; 4 cloves garlic; 1 large red onion; 1 carrot; 1 poblano; 1 tablespoon ginger; 1 small bunch of scallions

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8
Calories
434 kcal
Course
Main Course
Cuisine
Chinese

Easy Shrimp Lo Mein

Deacon Moody

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Shrimp Lo Mein is a tasty Chinese-American dish featuring shrimp, veggies, and noodles in a savory sauce. It's a fusion of Chinese and American flavors, offering a satisfying combination of textures and tastes. This dish is quick to make and perfect for takeout or a homemade meal.

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Ingredients

Servings

2 lb (908 g) shrimp, peeled and deveined

For the Shrimp Lo Mein Marinade:

4 teaspoons Shaoxing wine or dry sherry
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
4 teaspoons tablespoon cornstarch
¼ teaspoon granulated garlic

For the Shrimp Lo Mein Sauce:

2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 tablespoon low sodium soy sauce
1 teaspoon Indian red chili powder or ground cayenne pepper
1 Knorr Shrimp Flavor Bouillon cube dissolve in 1 cup of hot water
1 teaspoon Shaoxing wine
½ tablespoon granulated sugar
1 tablespoon cornstarch

For the Stir Fry:

16 oz (454g) whole wheat Linguineor lo Mein noodles
7 tablespoons peanut oil , as needed
4 cloves garlic , sliced
1 large red onion , sliced
1 carrot , shredded
1 poblano , cut in half, seeded and sliced into strips
1 tablespoon ginger , grated
1 small bunch of scallions , white and green parts, sliced

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Instructions

For the marinade: Combine the shrimp and the marinade ingredients in a medium-sized bowl. Stir to mix well. Set aside for 10 minutes.
For the Sauce: Combine the bouillon, oyster sauce, soy sauce, dark soy sauce, pepper, sesame oil, sugar, and Shaoxing wine in a large glass measuring cup or small bowl and set aside. In a large pot, bring an inch of water to a boil over medium-high heat. Add the noodles and cook according to the packaging. Drain and rinse the noodles with cold water to stop cooking. Transfer to a large bowl and add 1 tablespoon of peanut oil, toss, and set aside.
For the Stir Fry: Heat a 14-inch wok over high heat. When hot, add 3 tablespoons of peanut oil, add in the shrimp and cook until they start to turn pink and curl up for about 2 minutes. Transfer the shrimp to a plate and reserve. In the same pan, heat the remaining 3 tablespoons of peanut oil and add the garlic, ginger, and scallions.
Saute for 30 seconds, and then add in the poblano, carrots, and onions. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 1 tablespoon of cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics, and noodles, and serve. Enjoy! Pair with our Hot Chili Oil and Easy Chinese Cucumber Salad.

Equipments used:

Notes

How to Store & Re-Heat
To store: Transfer the leftovers to an airtight container and refrigerate them for 3-4 days. Cooling the dish completely before storing it to prevent bacteria growth is essential.
To reheat: Microwave the dish for 1-2 minutes, or heat it in a pan on the stove over medium heat until it is heated. If the noodles dry during the reheating process, you can add a splash of water or broth to moisten them. Avoid overcooking the shrimp and vegetables, as they can become mushy and lose their texture. To preserve the freshness and flavor of the dish, it is best to reheat only the portion you plan to eat and not reheat it multiple times. You can enjoy delicious Shrimp Lo Mein anytime with proper storage and reheating techniques.
Make-Ahead
Shrimp Lo Mein can be made and stored in the refrigerator or freezer for later use. To make it ahead, you can cook the noodles and shrimp separately and store them in separate containers in the fridge for up to 2 days or in the freezer for up to 1 month. You can also prepare the sauce, chop the vegetables ahead of time, and store them in separate containers in the refrigerator for up to 2 days. When you are ready to serve, reheat the noodles and shrimp in a pan with oil or broth, and add the vegetables and sauce.
Stir-fry everything together until it is heated through and the sauce is evenly distributed. You can also assemble the entire dish and store it in the refrigerator for up to 1 day or in the freezer for up to 1 month. When you are ready to serve, reheat it in the oven or microwave until heated.
How to Freeze
Let the dish cool to room temperature to freeze the shrimp lo mein. Then transfer the Shrimp Lo Mein to an airtight container or a zip-top freezer bag, and press out as much air as possible. Make sure to label the container with the date and contents. The dish can be frozen for up to 2 months. When you're ready to eat it, thaw the Shrimp Lo Mein in the refrigerator overnight or place the container or bag in a bowl of cold water to defrost it more quickly.
Once thawed, reheat the Shrimp Lo Mein on the stovetop or microwave, adding water or broth to prevent drying. Note that freezing can slightly alter the texture of the noodles and vegetables, so it's best to freeze the Shrimp Lo Mein as soon as possible after cooking it to minimize the texture changes.