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A bowl of Shrimp Lo Mein with stir-fried noodles, plump shrimp, green onions, and sesame seeds.
Layla

Shrimp Lo Mein

Better than takeout in 20 minutes - tender shrimp and springy noodles tossed in a glossy, savory-sweet sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 12 oz lo mein noodles fresh Chinese egg noodles; spaghetti works in a pinch
  • 1 tsp toasted sesame oil for tossing cooked noodles
For the Shrimp
  • 1 lb large shrimp peeled and deveined, tails off
  • 1 tbsp neutral oil such as vegetable or canola
For the Vegetables
  • 1 medium red bell pepper thinly sliced
  • 1 large carrot julienned or cut into thin matchsticks
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 4 scallions cut into 2-inch pieces, white and green parts separated
For the Sauce
  • 3 tbsp soy sauce regular or low-sodium
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce for color; substitute regular soy sauce if unavailable
  • 1 tsp sugar
  • 1 tsp toasted sesame oil

Equipment

  • Large pot for boiling noodles
  • Wok or large nonstick skillet
  • Small Bowl (for sauce)

Method
 

Prep
  1. In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, and sesame oil until sugar dissolves. Pat shrimp completely dry with paper towels - this is crucial for good browning. Prep all vegetables and aromatics before you start cooking; stir fry moves fast.
  2. Bring a large pot of water to boil. Cook lo mein noodles 1 minute less than package directions - they should still have a slight chew. Drain immediately, rinse briefly with cool water to stop cooking, then toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
  3. Heat wok or large skillet over high heat until smoking. Add 1 tablespoon neutral oil, then shrimp in a single layer. Let them sear undisturbed for 90 seconds until pink and golden on the bottom, then flip and cook 30 seconds more. Transfer to a plate - they will finish cooking later.
  4. Return pan to high heat. Add bell pepper and carrot; stir fry 2 minutes until just tender-crisp with some char at the edges. Add garlic, ginger, and white parts of scallions; stir fry 30 seconds until fragrant.
  5. Add noodles and sauce to the pan. Toss constantly with tongs for 1 minute until noodles absorb the sauce and everything is evenly coated. Return shrimp and any accumulated juices to the pan, along with green scallion pieces. Toss 30 seconds until shrimp are just cooked through and glossy. Serve immediately.

Notes

Dry your shrimp thoroughly - wet shrimp steam instead of sear and turn rubbery. Don't skip the dark soy sauce; it gives that classic takeout color and subtle caramel depth. For extra authenticity, add a handful of bean sprouts in the last 30 seconds of cooking for crunch.