This shrimp lo mein recipe is a quick, delicious take on the classic Chinese-American dish. Make this it tonight, and it will be ready in around 20 minutes.
8ounceslo mein noodles, egg noodles, cooked and rinsed
1tablespoonsesame oil
2tablespoonsvegetable oil, divided
1poundlarge shrimp, peeled
½teaspoonkosher salt
¼teaspoonblack pepper
3clovesgarlic, minced
1tablespoonminced ginger
2cupsshredded Napa cabbage
1red pepper, sliced
½cuppeas, fresh or frozen
3Scallions, garnish
Sesame seeds, garnish
1tablespooncornstarch, + 1 tbsp water (optional)
Instructions
To make sauce:
To make lo mein sauce, whisk together ingredients in a small bowl and set aside.
For lo mein:
Prepare all ingredients: Peel shrimp and season with salt and pepper. Mince garlic and ginger. Shred cabbage. Slice red pepper.
Cook lo mein noodles in simmering water for 4-5 minutes until they are tender but not mushy at all. Then drain in a colander and rinse with cold water. Toss with 1 tablespoon sesame oil to prevent sticking.
To cook lo mein, preheat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add shrimp and cook for about a minute per side until shrimp are cooked through. They will cook very fast.
Remove shrimp from skillet and add a fresh drizzle of oil. Add cabbage and peppers. Stir-fry for a minute or two to start wilting the vegetables. Add garlic and ginger and continue to cook, stirring regularly to avoid burning. Add peas and cook for a final minute or two.
Add cooked shrimp and cooked noodles to the wok and toss to combine. Add sauce and toss together. If the sauce seems too thick, add a few tablespoons of water to thin out. If the sauce seems too thick and watery, you can add a cornstarch slurry (1 tablespoon corn starch + 1 tablespoon water) to quickly thicken the sauce. Serve shrimp lo mein immediately garnished with scallions and sesame seeds.