Seafood Lo Mein Recipe
Chinese · Main course · 30 min total
A quick and flavorful stir-fried noodle dish loaded with shrimp, scallops, and vegetables in a savory sauce. Perfect for a weeknight dinner that tastes like takeout.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 8 oz dried lo mein noodles or fresh egg noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 8 oz large shrimp, peeled and deveined
- 8 oz sea scallops, side muscle removed
- 1 cup broccoli florets
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 4 oz snow peas, trimmed
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 cup chicken or vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 green onions, sliced for garnish
Instructions
- Cook noodles according to package directions until al dente. Drain and rinse under cold water. Toss with a little oil to prevent sticking. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and broth. Set aside.
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add shrimp and scallops; cook until just opaque, about 2 minutes per side. Remove seafood and set aside.
- Add remaining 1 tbsp oil to the wok. Stir-fry garlic and ginger for 30 seconds. Add broccoli, carrot, bell pepper, and snow peas. Stir-fry for 2-3 minutes until crisp-tender.
- Return seafood to the wok. Add the cooked noodles and pour the sauce mixture over everything. Toss to combine.
- Add the cornstarch slurry and stir-fry for 1-2 minutes until the sauce thickens and coats the noodles and vegetables. Serve immediately, garnished with green onions.
Tips
- For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.
- Substitute any seafood you like, such as squid or fish fillets.
- To save time, prep all vegetables and sauce before starting to cook.
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