Shrimp lo mein has always been one of my favorite dishes. As a child, we ate out a couple times a year as a celebration for good report cards. We always went to a restaurant named Kam Ling, and I ALWAYS ordered the lo mein.
To this day, I still LOVE good Chinese takeout lo mein. However, I’ve never been able to find one I liked as much as that one from Kam Ling. Perhaps its just the experience I can’t find. Either way, I started making lo mein years ago on a mission to re-create that delicious dish I had come to love so much. Finally after many years, I think I’ve created one that makes me just as happy! I may never get that sweet anticipation of going out to eat and getting that delicious lo mein, but I will be able to enjoy the dish as often as my heart (or stomach) desires.
This shrimp lo mein is best made with fresh egg noodles, but any kind of noodle can be substituted if desired. However, I do recommend using a thick, dense, less springy noodle for the best results. Noodles should be cooked according to instructions on the package (if applicable). The fresh noodles I used (pictured below) do not need to be cooked. I picked these up at our local asian grocery store.
This recipe is so simple – mix the sauce ingredients, saute your veggies, meat and noodles, and throw it all together at the end. The most difficult part is the prep – once that is done, you’ve got less than 10 minutes to delicious shrimp lo mein!
Start by heating the coconut oil in a wok, wok pan or cast iron skillet over high heat until smoking using enough oil to generously coat the pan. I use the pan below as a substitute for a wok (I just can’t get my stove hot enough for a wok). I use a gas stove which aids in creating quick stir fry recipes such as this one.
Pat shrimp dry with paper towels and season with black and white pepper. Patting the shrimp dry enables them to form a nice crust for the quick stir fry. Add to pan and stir fry until pink, about 1-2 minutes, and remove with a slotted spoon; set aside.
Let the heat return to high and add the noodles; stir fry for about 3-4 minutes, being careful not to let them burn. Remove and set aside.
Add garlic and ginger and stir fry 30 seconds. Add Chinese sausage, red peppers and peas and stir fry for 2 minutes. Add bok choy and stir fry for another minute. Add mushrooms and spinach and stir fry an additional 1-2 minutes. The Chinese sausage is an addition I made on my own – traditional Chinese lo mein is not typically made with sausage. I enjoy the sweet, savory umami flavor it adds to the dish.
Add the shrimp, noodles and sauce, then toss. Sprinkle with green onions and serve.
Enjoy your Chinese style take-out lo mein! Can be served as an accompaniment, or as a meal in itself. The shrimp can be substituted with beef, pork, chicken, or tofu. If you are looking for a little spice, this would be great with some chili garlic sauce or sriracha.
Does this make you reminisce about your favorite take out lo mein? What kind of lo mein is your favorite? Where do you get it? What kind of protein so you like to use?
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