Shrimp Lo Mein

Name: Shrimp Lo Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 4 teaspoons vegetable oil; 1/2 cup yellow onion; 1/2 cup carrots; 1/4 cup celery; 1 cup green cabbage; 1 1/2 teaspoons minced garlic; 3/4 pound medium or large shrimp; 10 ounces fresh egg noodles; 1/4 cup chicken broth; 2 tablespoons hoisin sauce; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 teaspoons corn starch; 1/4 cup green onions; salt and pepper to taste

User Reviews

5.0

114 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
326 kcal
Course
Main Course
Cuisine
Asian

Shrimp Lo Mein

Benson Pickett

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This shrimp lo mein is succulent shrimp with vegetables and egg noodles, all tossed together in a savory sauce. A take out classic that's quick and easy to make at home, and always gets rave reviews.

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Ingredients

Servings

4 teaspoons vegetable oil divided use
1/2 cup yellow onion thinly sliced
1/2 cup carrots shredded or julienned
1/4 cup celery thinly sliced
1 cup green cabbage shredded
1 1/2 teaspoons minced garlic
3/4 pound medium or large shrimp peeled and deveined, leave tails on if you want a more elegant presentation
10 ounces fresh egg noodles pre-cooked
1/4 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons corn starch
1/4 cup green onions sliced
salt and pepper to taste

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Instructions

Heat 2 teaspoons of the oil in a large pan over medium high heat.
Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Remove the vegetables from the pan and cover to keep warm.
Pour the rest of the oil into the pan. Add the shrimp and season with salt and pepper to taste. Cook for 3-4 minutes or until shrimp are pink and opaque.
Add the noodles to the pan, along with the cooked vegetables. Toss to combine.
In a separate bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and corn starch.
Pour the sauce into the pan and bring everything to a simmer. Cook for 1 minute or until sauce is just thickened. Sprinkle with green onions, then serve immediately.

Notes

I purchased fresh egg noodles at my local Asian market that were labeled as Shanghai noodles and they came from the refrigerated section. If you can find noodles that are labeled “lo mein” noodles, those will also work. Any fresh, long noodle should be ok. In a pinch, you can also use spaghetti or fresh yakisoba noodles which can be found in the produce section of most grocery stores.
Look for medium to large sized shrimp for this recipe; I typically use 31 to 40 count or 41 to 50 count. If your shrimp are frozen, thaw them before you proceed with the cooking process.

Nutrition Information

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Calories 326kcal (16%) Carbohydrates 33g (11%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 49mg (16%) Sodium 606mg (25%) Fiber 3g (12%) Sugar 6g (12%)