Shrimp Lo Mein is a Chinese noodle dish that typically consists of stir-fried egg noodles, shrimp, and a variety of vegetables, all tossed in a savory sauce. The dish is commonly found in Chinese restaurants and is a popular takeout option.
How To Make:
To prepare Shrimp Lo Mein, the egg noodles are boiled and then stir-fried in a wok or large skillet with a combination of vegetables such as carrots, cabbage, and snow peas. Shrimp is then added to the mixture and stir-fried until it's cooked.
The sauce used in Shrimp Lo Mein typically includes a combination of soy sauce, oyster sauce, and sesame oil, along with garlic and ginger for flavor. The sauce is added to the stir-fry and everything is tossed together until the noodles and vegetables are evenly coated.
Shrimp Lo Mein is often garnished with sliced green onions and sesame seeds for added flavor and texture. It can be served as a main dish or as a side dish alongside other Chinese dishes.
Here are some tips and variations for making Shrimp Lo Mein:
Tips:
Use high-quality shrimp that is fresh or defrosted if using frozen.
To prevent overcooking the shrimp, add it to the wok or skillet after the vegetables have been stir-fried for a minute or two.
Don't overcook the vegetables, they should be slightly crispy and still have some texture.
You can use any type of egg noodles, but fresh or homemade noodles work best for this dish.
Variations:
Use chicken, beef, or tofu instead of shrimp for a vegetarian or meat-lover version.
Add other vegetables such as bok choy, broccoli, or bell peppers for added nutrition and flavor.
Add chili paste or hot sauce for a spicy version.
Use a different type of noodle such as udon or soba noodles for a unique twist on the traditional recipe.
Add peanuts or cashews for added crunch and texture.
Make the dish gluten-free by using rice noodles and gluten-free soy sauce.
Ingredients:
- 8 oz. egg noodles
- 1 lb. large shrimp, peeled and deveined
- 2 cups mixed vegetables (such as carrots, cabbage, and snow peas)
- 2 cloves garlic, minced
- 1 tsp. grated ginger
- 3 tbsp. vegetable oil
- 3 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tsp. sesame oil
- Sliced green onions and sesame seeds for garnish
Instructions:
Cook the egg polls according to the package instructions, also drain and wash with cold water. Set aside.
In a small coliseum, whisk together the soy sauce, oyster sauce, and sesame oil painting. Set aside.
Toast the vegetable oil painting in a large wok or skillet over medium-high heat. Add the garlic and gusto and stir- shindig for 30 seconds or until ambrosial.
Add the mixed vegetables to the wok or skillet and stir-fry for 1-2 minutes or until slightly softened.
Add the shrimp to the wok or skillet and stir-fry for 2-3 minutes or until cooked through.
Add the cooked egg noodles to the wok or skillet and toss to combine with the shrimp and vegetables.
Pour the sauce over the pate admixture and toss to fleece.
Cook for an additional 1-2 minutes or until the sauce is heated through and the noodles are coated evenly.
Garnish with sliced green onions and sesame seeds and serve hot.
Enjoy your delicious Shrimp Lo Mein!