Classic Shrimp Lo Mein

Takeout style noodles with shrimp.

2-3 servings
45 minutes
Ethan Chlebowski

Ingredients

The noodles & oil

  • Lo Mein Noodles, fresh or par-cooked
    ~200 g~1/2 lb
  • Neutral oil
    as neededfor stir frying

The protein

  • Shrimp
    ~200 g~1/2 lb
  • Salt
    a sprinkle2 g
  • Sesame Oil
    a drizzle5 g

The sauce

  • Oyster Sauce
    50 g
  • Light soy sauce
    20 g
  • Dark Soy Sauce
    5 g
  • Sugar
    10 g
  • Chicken bouillon
    2 g
  • Water
    a splash
  • White pepper
    to taste

The vegetables

  • Garlic, minced
    2-3 cloves
  • Carrots, julienned
    1
  • Cabbage, chopped
    1/8
  • Red Onions, thinly sliced
    1/4
  • Bean sprouts
    a handful
  • Scallions, chopped
    for garnish

Method

Step 1: Boil the noodles & season the shrimp

Bring a pot of water to a and cook noodles to the lower end of package instructions. You don’t want these to go mushy; they’ll continue cooking in the sauce.

  • Drain and set aside.

Meanwhile, toss the shrimp with salt and sesame oil until lightly coated.

Step 2: Mix the sauce

Mix together the oyster sauce, light and dark soy sauce, sugar, & chicken bouillon until well combined. Thin out with a splash of water, add a sprinkle of white pepper, then taste and adjust if needed. It should be strongly flavored but balanced.

Step 3: Cook the shrimp

Heat oil in a wok over high heat. or the shrimp briefly until just cooked through (colored on sides but not overly curled & tightened up).

Remove and set aside.

Step 4: Stir-fry the vegetables

Add a bit more oil if needed, then add carrot, onion, and cabbage to the wok.

until slightly softened, then the add garlic to until fragrant.

Step 5: Toss the noodles

Add noodles and sauce. Toss until glossy and evenly coated.

Return shrimp and mix to combine.

  • Add bean sprouts and green onion at the end to keep them crisp. Serve warm.

“I used shrimp because they cook super fast, but you could also make this recipe with thinly sliced chicken breast or another protein.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories900
108g
23g
64g

FAQ

How do I choose the right lo mein noodles at the store?

There are three main types you’ll see, and each one works a little differently:

  • Fresh noodles are the best option if you can find them. They’re usually slightly coated in starch, have a yellow tint from eggs, and cook quickly. These give you that signature springy, chewy texture that holds up really well in sauce.

  • Par-cooked noodles are the most convenient. They’re already partially cooked and lightly oiled, so you can go straight into the wok after a quick rinse or loosen. Great for weeknights.

  • Dried noodles are more accessible, but don’t quite have the same texture and require careful prep. Cook them just to al dente before draining and tossing into the dish. If you overcook them, they’ll go mushy once they hit the sauce.

Look for “lo mein” or “chow mein” noodles. At Asian or International supermarkets, you’ll find the fresh versions in the refrigerated section.

Why is my lo mein soggy?

Overcooked noodles + sitting in sauce too long. Undercook slightly and toss quickly.

Make sure to cook everything in batches, remove, then combine them back together at the end. Attempting to cook all components in the same pan will result in a mushy mass that instead of properly .