Shrimp Lo Mein
Shrimp Lo Mein is a straightforward yet flavorful dish that can be effortlessly recreated at home, rivaling the quality of any restaurant version. Preparing the ingredients in advance ensures a smooth and efficient cooking process, making this a perfect option for a quick yet satisfying meal.
Ingredients
- Shrimp – Peeled deveined, and ready for quick cooking.
- Lo mein noodles – Fresh and pre-cooked for ease of preparation.
- Garlic – Minced for aromatic depth.
- Carrot – Julienned for a slight crunch and vibrant color.
- Napa cabbage – Shredded to add lightness and absorb flavors.
- Snow peas – Trimmed and crisp providing freshness.
- Mung bean sprouts – Contribute texture and a mild sweetness.
- Scallions – Cut into two-inch segments for a subtle onion note.
- Button or cremini mushrooms – Sliced for an earthy undertone.
- Bamboo shoots – Sliced for a distinct crunch.
- Water chestnuts – Crisp and refreshing.
- Shaoxing wine – Enhances the dish with a delicate depth of flavor.
- Neutral cooking oil – Such as vegetable or canola used in stages.
- Light soy sauce – Balances saltiness and umami.
- Dark soy sauce – Adds a rich deep color and slight sweetness.
- Oyster sauce – Intensifies umami complexity.
- Sesame oil – Imparts a nutty aroma.
- Ground white pepper – Offers a subtle warm spice.
- Sugar – A touch to harmonize flavors.
Instructions
- Remove both the shrimp and noodles from the refrigerator and allow them to reach room temperature. To expedite the process, place the unopened noodle package in hot water for a few minutes—this warms them without making them overly soft.
- If fresh lo mein noodles are unavailable, substitute with dried linguini. Cook until al dente, drain, and immediately coat with a tablespoon of vegetable oil, ensuring the strands remain separate. Prepare the noodles just before cooking to maintain the ideal texture and prevent drying.
- In a small bowl, combine sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and ground white pepper, stirring until the sugar dissolves. Set aside.
- Heat a large wok over high heat until it begins to smoke. Drizzle one tablespoon of oil along the perimeter, then spread the shrimp evenly in the wok. Sear for 10–15 seconds on each side, then promptly transfer to a plate.
- Return the wok to high heat and add the remaining oil along with the minced garlic. After a few seconds, introduce the mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry for approximately 30 seconds.
- Pour the Shaoxing wine around the edges of the wok, then incorporate the napa cabbage. Stir-fry for another 30 seconds before evenly distributing the noodles over the vegetables. Toss thoroughly for one minute to integrate the ingredients and ensure even heating.
- Once the noodles are soft, pour in the prepared sauce mixture, stirring continuously to coat all elements evenly. Continue stir-frying for an additional 30 seconds using a scooping motion to distribute the sauce.
- Add the shrimp back into the wok along with the snow peas, mung bean sprouts, and scallions. Mix well and stir-fry for approximately two minutes until everything is heated through. Serve immediately.