Shrimp Lo Mein Recipe
Chinese · Main course · 25 min total
A quick and flavorful Chinese-inspired noodle dish featuring succulent shrimp, crisp vegetables, and a savory sauce, perfect for a weeknight dinner.
15
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 spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 cup chicken or vegetable broth
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
Instructions
- Cook noodles according to package directions until al dente. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and broth. Set aside.
- Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
- Add remaining 1 tbsp oil to the wok. Add garlic and ginger, stir for 30 seconds. Add bell pepper and snow peas; stir-fry for 2 minutes.
- Return shrimp to the wok. Add cooked noodles and the sauce mixture. Toss to combine and cook for 1 minute.
- Pour in cornstarch slurry and stir until sauce thickens, about 30 seconds. Remove from heat. Garnish with green onions and serve immediately.
Tips
- For extra heat, add 1/2 tsp red pepper flakes with the garlic.
- Substitute chicken or pork for shrimp if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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