Shrimp Lo Mein
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
326 kcal
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Course
Main Course
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Cuisine
Asian
Shrimp Lo Mein
Description
This Shrimp Lo Mein begins by stir-frying yellow onion, carrot, celery, and cabbage in vegetable oil until just softened. Garlic is added briefly before removing the vegetables to keep them warm. Shrimp are then cooked in remaining oil until pink and opaque. Fresh egg noodles are added back with the vegetables and tossed together.
A sauce composed of chicken broth, hoisin sauce, soy sauce, sesame oil, and cornstarch is whisked and poured into the pan. The mixture is brought to a simmer to thicken slightly, coating the noodles, shrimp, and vegetables evenly. Sliced green onions garnish the dish before serving immediately, balancing the savory umami with fresh green flavor.
This recipe uses fresh Shanghai-style or lo mein noodles ideally but can accommodate spaghetti or yakisoba noodles in a pinch. Medium to large shrimp sizes work best for optimal texture and presence in the dish.
Ingredients
- 4 teaspoons vegetable oil divided use
- 1/2 cup yellow onion thinly sliced
- 1/2 cup carrot shredded or julienned
- 1/4 cup celery thinly sliced
- 1 cup green cabbage shredded
- 1 1/2 teaspoons garlic minced
- 3/4 pound Shrimp peeled and deveined, leave tails on if you want a more elegant presentation, medium or large size
- 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 to taste
- black pepper to taste
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
- Use fresh Shanghai or lo mein noodles from an Asian market; fresh yakisoba or spaghetti may substitute.
- Medium to large shrimp (31-40 or 41-50 count) yield a good size and texture.
- If using frozen shrimp, fully thaw before cooking to ensure even cooking and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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