Classic Shrimp Lo Mein
Takeout style noodles with shrimp.
By Ethan ChlebowskiI used shrimp because they cook super fast, but you could also make this recipe with thinly sliced chicken breast or a different protein.
Ethan Chlebowski
Ingredients
The noodles & oil
- lo mein noodles, fresh or par cooked~200 g~1/2 lb
- neutral oilas neededfor stir frying
The protein
- shrimp, peeled, deveined~200 g~1/2 lb
- salta sprinkle2 g
- sesame oila drizzle5 g
The sauce
- oyster sauce50 g
- light soy sauce20 g
- dark soy sauce5 g
- sugar10 g
- chicken bouillon2 g
- watersplash
- white pepperto taste
The vegetables
- garlic, minced3 cloves
- carrots, julienned1
- red onions, sliced1/4
- cabbage, sliced1/8
- bean sproutsa handful
- scallions, choppedfor garnish
Method
Step 1: Boil the noodles & season the shrimp
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 it 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.
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