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This shrimp lo mein is made with fresh Chinese noodles and packed full of fresh veggies and shrimp. Plus that flavor…..
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.
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.
Did you make this lo mein? Leave a comment below and let me know how it turned out!
Shrimp Lo Mein Recipe
- 16 ounces Chinese egg noodles
- 3 tablespoon Coconut oil (substitute vegetable oil, canola oil, avocado oil or peanut oil)
- 1 cup sliced Chinese sausage
- 1/2 pound shrimp peeled and de-veined, tail removed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 1/4 cup chopped green onion (1" pieces)
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 red bell pepper diced
- 3 baby bok choy chopped in bite size pieces
- 1 cup snow peas
- If you bought dry noodles, cook them according to the instructions on the box, drain and set aside.
- Combine sauce ingredients in a bowl and set aside.
- Heat coconut oil in a wok, wok pan or cast iron skillet over high heat until smoking.
- Pat shrimp dry with paper towels and season with black and white pepper. Add to pan and stir fry until they turn pink, about 1-2 minutes, and remove with a slotted spoon; set aside. ***It's best to cook the shrimp in batches so you don't overcrowd the pan - if you overcrowd, they will steam instead of stir fry***
- Add the Chinese sausage and stir fry for about 2 minutes, until it starts to crisp around the edges. Remove and set aside.
- Add the garlic and ginger and cook for about 30 seconds. Add the red pepper, peas, green onions and bok choy (or any other vegetable you decide to use). Stir fry about 2 minutes and remove with a slotted spoon.
- Let the heat return to high and add the noodles; stir fry for about 3-4 minutes, until they have little spots of char on the outside.
- Add the vegetables, shrimp and sausage and sauce into the wok. Toss with tongs and cook for 1-2 minutes until sauce has thickened and coated the noodles. Remove from heat and serve.
- To make the meal even quicker, you can prep all the vegetables and mix the sauce in advance. Then when you're ready to cook it's really easy!
- Make sure the cooking oil is VERY hot before cooking any of the elements - if it's not hot enough, the meat/vegetables/noodles will just steam instead of stir fry.
- Any type of oil with a high smoke point can be used - i.e. vegetable oil, canola oil, corn oil, peanut oil.
- Stir fry in batches to prevent overcrowding the pan.
- Add additional oil to the pan if it is dry between all the different elements. Let the oil heat to smoking.
- Any vegetables can be substituted for the veggies in the recipe. The veggies I chose work great, but if you want to add something different, go for it!
- You can make this a combination lo mein recipe by adding chicken, pork, beef, fish, tofu, etc.
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