Chinese Shrimp Lo Mein made with fresh noodles is a flavorful filling dish that is a delight to eat. This recipe is so delicious, the shrimp will melt in your mouth with every juicy and tender bite. The tender, soft fresh noodles add a home cooked dimension to a traditional Chinese takeout that will have your family proudly siting at the table pilling their plates high to satisfy the hunger within. My teenagers go through this so fast that I have to get to the table on time if I want to have any for myself. This is a quick and easy meal that is simply comforting for those busy days when time is of the essence.
This easy to make home cooked recipe is full of authentic ingredients and is simple to replicate in your kitchen. All you need to do is watch the video and follow the instructions below to create a tender foodlicious meal for the entire family to enjoy. This keeps well when refrigerated and is just as easy to warm up for a quick and easy pre made meal. Bring home cooking Asian style to your kitchen and upgrade your home cooking menu with this fabulously delicious Chinese Shrimp Lo Mein.
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Quick and easy Shrimp Lo Mein.
In a medium bowl: combine shrimp, 1 tsp soy sauce, 1 tsp shaoxing cooking wine, dash white pepper and mix well.
In a small bowl: combine all the sauce ingredients together and mix. Set aside.
Place the fresh noodles in the pot, use chopstick or wooden spoon to separate the noodles and cook for 1-2 minutes.
Place garlic, shallot, mushrooms and carrots in the wok/pan. Toss and cook for 1 minute.
Add shredded cabbage, toss and cook for 2 minutes.
Place the marinated shrimp on the side of the wok/pan oppisite the vegtables. Cook and toss for 1-2 minutes or until the shirmp is ~50% cooked.
Add snow peas, noodles and sauce mixture; mix/toss everything together.
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Shrimp Lo Mein
- 1 lb large shrimp peeled & deveined
- 1 tsp soy sauce
- 1 tsp shaoxing wine or dry sherry
- dash white pepper
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp granulated sugar
- ½ cup low-sodium chicken broth
- dash white pepper
Noodles & Vegetables
- 1 lb precooked fresh lo mein noodles substitute with dry lo mein noodles, dry egg noodles or dry ramen noodles
- 4 cups napa cabbage or green cabbage shredded
- 1 cup shiitake mushrooms or any mushrooms sliced
- 1 cup snow peas trimmed the tips
- 1 large carrot shredded
- 2 garlic minced
- 2 shallot minced
- In a medium bowl: combine shrimp, 1 tsp soy sauce, 1 tsp shaoxing cooking wine, dash white pepper and mix well. Cover and marinate for 10 minutes.
- In a small bowl: combine all the sauce ingredients together and mix. Set aside.
- In a pot: add water and bring to a boil. Then, place the fresh noodles in the pot, use chopstick or wooden spoon to separate the noodles and cook for 1-2 minutes. Drain the noodles and set aside. For dry noodles, follow the manufacture cooktime.
- Heat the wok/pan to medium-high. Add 3 tbsp oil and wait for 30-60 second. Place garlic and shallot: cook for 30 seconds or until fragrant. Add mushrooms and carrots in the wok/pan. Toss and cook for 1 minute. Add shredded cabbage, toss and cook for 2 minutes. Push the vegetables to one side of the wok/pan. Add 2 tbsp oil.
- Place the marinated shrimp on the side of the wok/pan oppisite the vegtables. Cook and toss for 1-2 minutes or until the shrimp is ~50% cooked.
- Add snow peas and mix/toss everything together. Lastly, add cooked noodles and sauce mixture. Toss and mix for 1-2 minutes. Remove the wok/pan from the heat.