Shrimp Lo Mein

Lo Mein is one of the easiest Chinese dishes to make, and for good reason. It’s just sauced noodles with vegetables and protein. The fact you can mix and match so much makes it great for people with a variety of dietary restrictions. For this shrimp lo mein I used shrimp, obviously. However you can use whatever you like.

I will say right from the beginning this recipe is an American style lo mein. This means if you are looking for traditional Chinese recipes, try my cold sesame noodles (凉皮), or my recipe for Shanghai Style sticky spare ribs.

Difference Between Authentic And American Lo Mein

Traditional Cantonese lo mein is just a simple dish of boiled thin egg noodles tossed in a light sauce. It is served with veggies such as bok choi, and may include won tons or other meats.

Americanized lo mein, often synonymous with chow mein, is thicker egg noodles that are stir fried with vegetables and protein, along with a thicker sauce. Variations include shrimp lo mein, beef lo mein, veggie lo mein, and mixed or ‘house’ lo mein which is generally whatever the restaurant decides is their specialty.

Other Americanized Chinese dishes include things like crab rangoons and orange chicken.

Shrimp Lo Mein Ingredients

Shrimp lo mein is an extremely versatile dish. So know that you can substitute, add, or subtract most of these ingredients. Think of this recipe as more a guideline rather than strict orders.

• 250 grams Shrimp (about 3/5 of a pound) – I would suggest using large shrimp as they have less chance to overcook when you stir-fry. I actually used cooked shrimp since I had leftovers from my shrimp fajitas, so if you use pre-cooked shrimp just add them in near the end of the cooking process.
• 2 large Bell Peppers – cut into strips
• 2 Onions – cut into about 8 wedges each and peeled separate
• 250 grams Asparagus (about 3/5 lbs) – Cut into short pieces
• 4 cloves Garlic – thinly sliced
• 400 grams fresh Egg Noodles – the thicker the better for this American style shrimp lo mein. You can use dried as well, just be sure to boil and drain them before you start cooking the lo mein.
• Oil – for frying. I use sunflower oil but you can use any oil that can withstand high temperatures. Do not use olive oil.

Lo Mein Sauce (make before you begin cooking)

• 4 tbsp Dark Soy Sauce – this is a primarily Chinese type of soy sauce that is thicker and has a more rich flavor.
• 3 tbsp Light Soy Sauce – this is what most people are used to. It is a light soy sauce most commonly used with sushi, dumplings, and other foods you dip.
• 1 tbsp Sesame Oil – optional. For those that don’t like sesame oil feel free to leave it out.
• 1 tbsp Oyster Sauce – I love using oyster sauce in lo mein, however I wasn’t able to find it at the store I went. You don’t need to use it, but I highly recommend adding it if you can.
• 2 tsp Corn Starch – this is optional, but recommended if you like a thick lo mein sauce. Make sure it’s whisked well into the liquid before adding everything to the pan.
• Chili Flakes – optional. Add some if you want to make the dish a bit spicier.

Cooking The Shrimp Lo Mein

In a pan on high heat add oil and then the bell pepper and onion. Stir or toss the pan so the vegetables don’t burn. You want to get a nice browning but not blackened veggies.

Once the onions and bell peppers begin to soften, add the asparagus and thinly sliced garlic. Garlic can burn easily so stir or toss the pan often to prevent the garlic from getting bitter.

Finally add the shrimp. Whether you are using cooked shrimp or raw shrimp you should still add them after the vegetables. If we were making beef lo mein I would add the beef early, but shrimp cooks so fast and has a tendency to get rubbery I only add them at the end.

Lastly add the fresh egg noodles and the sauce. The noodles are fresh so they will only take a minute or two. Once the sauce begins to bubble and thicken up, toss the pan so everything is sauced and coated. Then just pour the entire pan into a serving dish. Enjoy!