Kitchen notes · a little help before you start
Shrimp Lo Mein
Slippery noodles with tender shrimp make a cheerful bowl, with softened vegetables tucked into every forkful. The savory sauce gives everything a glossy coating, ready for a little green onion on top. Toss it well and bring it to the table while the noodles are hot.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Soften vegetables first
Cook onion, carrot, celery and cabbage until just softened, then add garlic briefly before lifting the vegetables out and covering them.
2. Watch shrimp turn opaque
Cook shrimp in the remaining oil until pink and opaque before adding noodles and the cooked vegetables back to the pan.
3. Whisk sauce separately
Combine the broth, hoisin, soy sauce, sesame oil and cornstarch in a bowl before pouring it into the noodle mixture.
Get to know the ingredients
Precooked egg noodles
The list uses fresh egg noodles already cooked, ready to toss with shrimp and vegetables before the sauce goes in.
Prepared shrimp
Start with peeled, deveined medium or large shrimp. If they're frozen, thaw them before you begin.
Thin-cut vegetables
Slice onion and celery thinly, and shred or julienne the carrot so the first vegetables soften during their short pan stage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Shrimp Lo Mein
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Green onions to finish
Simmer until the sauce just thickens around the tossed noodles, sprinkle with sliced green onions and serve immediately.
A little more help as you go
Split the cooking oil
Use the first two teaspoons for vegetables, then the remaining oil for shrimp after the vegetables are removed from the pan.
Season each pan stage
Taste-season the softened vegetables first, then season the shrimp when it goes in, before the mixed sauce joins everything.
A few questions you might have
Can I use lo mein noodles?
You can use noodles labeled lo mein, as well as Shanghai noodles or other fresh long noodles for the dish.
Are spaghetti or yakisoba options?
You can use spaghetti or fresh yakisoba noodles in a pinch. The main ingredient list uses precooked fresh egg noodles.
Do the shrimp tails need to come off?
The ingredient list allows leaving them on for presentation. The shrimp should still be peeled and deveined before cooking.
Does the sauce need a separate simmer?
Pour it over the combined noodles, shrimp and vegetables, then bring everything to a simmer for the brief thickening stage.
How thick should the sauce become?
Cook about one minute, or until the sauce has just thickened, before adding the green onion finish and serving.
Any more cooking tips?
I purchased fresh egg noodles at my local Asian market that were labeled as Shanghai noodles and they came from the refrigerated section. If you can find noodles that are labeled “lo mein” noodles, those will also work. Any fresh, long noodle should be ok. In a pinch, you can also use spaghetti or fresh yakisoba noodles which can be found in the produce section of most grocery stores. Look for medium to large sized shrimp for this recipe; I typically use 31 to 40 count or 41 to 50 count. If your shrimp are frozen, thaw them before you proceed with the cooking process.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
