shrimp lo mein recipes
shrimp lo mein is one of my all-time favorite take-out dishes, and it’s insanely easy to make right at home! This lo mein mein is the shrimpier version of the Classic Chinese lo mein Mein made with fresh shrimp, vegetables, and a savory sauce tossed with chow mein noodles and bean sprouts.
There is not a lot of prep time needed for this, because the whole thing takes a total time of under 30 minutes to prepare. Plus it’s done in just one pot (or wok), so cleanup is really easy.
WHAT IS THE DIFFERENCE BETWEEN SHRIMP CHOW MEIN AND SHRIMP LO MEIN?
Both dishes use egg noodles, but shrimp chow mein uses specific chow mein fried noodles, while lo mein uses noodles that are boiled. Lo mein also typically has more sauce in the dish than chow mein, while chow mein has more oil and is crispy in texture because the noodles are fried.
How To Make Shrimp Lo Mein
This shrimp lo mein could not be easier! It starts by preparing pasta.
I used linguini for this recipe; it holds up nicely to the veggies and the sauce. Be sure to add in the shrimp during the last couple of minutes of your linguini cook time.
Feel free to use spaghetti noodles, angel hair pasta, or ramen noodles in place of the linguini!
I also reserve a little bit of the pasta water after draining, the starchy pasta water will be used to thicken up the sauce.
For the veggies, I used bell peppers, shitake mushrooms, and bok choy. But almost any veggies can work. Other great veggies to use in lo mein are:Snow peas, Broccoli ,Carrots, Spinach ,
The veggies are cooked in a large skillet over medium heat for 1 minute. Add a small of the reserved cooking liquid to steam the veggies until they have softened. Add the pasta and shrimp into the skillet and toss.
Whisk to sauce ingredients until combined, and pour the sauce over the noodle mixture, turning to coat. Add reserved cooking liquid to the mixture if the sauce needs thickening. Only add the water a tablespoon at a time.
Best shrimp lo mein recipes
TIPS FOR MAKING SHRIMP lo MEIN
You can add 1/2 teaspoon of powdered ginger or a teaspoon of minced ginger to the chow mein for more flavor.
If you want to make this vegetarian, you can substitute the shrimp with extra firm tofu.
Part of what makes Chinese food taste so good is the way the wok works with the heat. Try to keep your wok or pan really hot, and pay close attention while stirring to make sure the food quickly cooks instead of burning. I like to use a more traditional wok, but you can find electric ones if you don’t have a gas stove.
This shrimp chow mein recipe calls for either regular or light soy sauce, I do not recommend using dark soy sauce for this chow mein.
Try to have everything prepped ahead of time, like the veggies or the sauce, because this dish will cook quickly. I would have your noodles cooking in hot water while you’re prepping your veggies, then have them ready to go when your shrimp goes in.
This recipe calls for shrimp but you can make it with pork, beef, prawns, or chicken, too. I like to use chicken breast for a leaner cut of meat. Or make this vegetarian with extra firm tofu.
Make this chow mein lower carb by using tofu noodles, but they won’t be as crunchy as your traditional chow mein noodle. Or you can stir fry spiralized vegetables like carrots and zucchini.
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shrimp lo mein
- 1 pound shrimp peeled and deveined 13-15 count
- 2 tablespoons vegetable oil
- 1 cup cabbage thinly sliced
- 1 cup Snow peas
- 1 carrot thinly sliced
- 2 cloves garlic minced
- 2 tablespoons sweet soy sauce
- 2 tablespoons low sodium soy sauce
- 4 tablespoons oyster sauce
- 12 ounces mein noodles
- In a small bowl, stir together the soy sauce, garlic minced, oyster sauce, and ground ginger. Set aside.
- Cook noodles according to package directions. When cooked, drain and set aside.
- In a wok or large skillet, heat oil over medium-high heat. Cook the shrimp until fully cooked (both sides should be a nice pink color), about 2-3 minutes. Add the vegetables and garlic, and stir constantly until vegetables are slightly softened, about 2-3 more minutes. Toss in the noodles and the sauce, and toss together until the noodles and veggies are well coated.