Shrimp Lo Mein
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
404 kcal
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Course
Main Course
Shrimp Lo Mein
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This Shrimp Lo Mein is an quick and easy meal with juicy shrimp and savory Lo Mein noodles tossed in the best sauce. It’s a restaurant quality recipe that you’ll want to make on repeat!
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Ingredients
Sauce
- 1 ½ cups chicken broth
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 2 tablespoons cornstarch
- 4 cloves garlic minced
- 1 teaspoon Sriracha sauce can sub hot sauce
- ¼ teaspoon sesame oil
- ½ tsp ground ginger
- 1 pinch red pepper flakes optional
Stir Fry
- 1 lb. uncooked shrimp see notes
- 1-2 tablespoons peanut oil can sub olive oil
- ½ cup dry white wine see notes
- 1 small white onion cut into chunks. Can sub yellow onion.
- 1 red bell pepper sliced
- ½ cup carrots julienned
- 2 stalks celery diced
- 1 cup green cabbage shredded
- 1 ½ cups bean sprouts rinsed. See notes
- 6-8 oz. Lo Mein Noodles see notes
To Garnish
- ¼ cup green onions sliced
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Instructions
- Whisk the sauce ingredients together in a large measuring cup with a spout and set aside. *Ensure the liquid is not warm so that you don't activate the cornstarch.* Measure out remaining ingredients before beginning.
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. (Pro Tip: I leave the shell on during cooking as it really helps ensure that the shrimp doesn't get overcooked, which is easy to do. Then I let it cool and remove the shell/tail afterwards.)
- Heat oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
- Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 4 minutes.
- Boil the noodles for 1 minute less than al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked. (Optional: Drizzle with a little oil and toss to coat.)
- While the noodles cook, increase the heat to medium-high and add the onions, peppers, carrots, celery, and cabbage to the skillet with the wine and cook for about 4-5 minutes to soften slightly.
- Stir the sauce and add it to the skillet. Bring it to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce heat to low.
- Add the bean sprouts.
- Add the cooked noodles a bit at a time, tossing to coat until desired noodle-to-sauce- ratio is obtained. The noodles will continue to absorb the sauce and the flavors will meld as it stands.
- Add the shrimp back and allow it to heat through, 1-2 minutes. Garnish with green onions and serve!
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. See blog post for more tips about cooking with shrimp.
- Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 10 oz. spaghetti noodles can be used instead if needed.
- White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after cooking the shrimp. 1/4 cup Shaoxing wine may also be used and will only need to reduce for 2 minutes. An equal amount of chicken broth may be used if you don’t cook with wine.
- Bean Sprouts: I love using fresh bean sprouts for this recipe as they're crispier and have a fresher taste. Canned may also be used, be sure to drain and rinse them prior to adding. Note that canned bean sprouts also contain sodium.
- Broth: Feel free to use seafood broth/stock in this recipe instead of (or in combination with) chicken broth.
- Sodium: To reduce the sodium in this recipe, consider using low sodium chicken broth and/or soy sauce.
- Cabbage: If you have leftover cabbage after this recipe, use it in these cabbage recipes, including my Egg Roll in a Bowl, Thai Chicken Salad, and Cabbage and Sausage.
- Optional additions to this recipe include: sliced mushrooms, broccoli, snow peas, water chestnuts, green beans, and edamame.
- Other topping options include: honey roasted or regular peanuts, chopped cashews, sliced almonds, chow mein noodles, and Chinese noodles.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren't mushy/overcooked when reheated.
- To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
- You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
54g
(18%)
Protein
31g
(62%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
184mg
(61%)
Sodium
1531mg
(64%)
Potassium
703mg
(20%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
3794IU
(76%)
Vitamin C
56mg
(62%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 184mg | 61% |
| Sodium | 1531mg | 64% |
| Potassium | 703mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 3794IU | 76% |
| Vitamin C | 56mg | 62% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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