As good as take out, this easy Shrimp Lo Mein recipe is filled with juicy shrimp, colorful vegetables, and tender noodles bathed in a mouthwatering sauce.
- 1 lb. raw 26/30 count shrimp, peeled, deveined, tails removed
- 1 lb. fresh low mein noodles, or fettuccini or linguini
- 2 – 3 Tbsp. oil, for noodles
- 1 cup low-sodium chicken broth
- 3 Tbsp. low-sodium soy sauce
- 3 Tbsp. oyster sauce
- 1 Tbsp. Shaoxing wine, or mirin or dry sherry
- 1 tsp. sesame oil
- 1 tsp. brown sugar
- 1/4 tsp. white pepper
- 2 Tbsp. canola oil
- 3 cups shredded Napa cabbages
- 1 cup shredded carrots
- 1 cup snow peas cut into strips
- 1 (8-ounce) can water chestnuts, cut into strips
- 1 (8-ounce) can bamboo shoots, drained and cut into strips
- 2 scallions, sliced in halt and cut into 2-inches
- Remove shrimp from package, pat dry.
- Cook noodles according to the package directions. Drain and toss with oil to prevent from sticking. Set aside.
- In a medium bowl, combine the broth, soy sauce, oyster sauce, wine, sesame oil, sugar, and white pepper. Stir until the sugar is dissolved. Set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Add the shrimp and stir-fry until pink, translucent, and lightly browned, about 1 – 2 minutes. Transfer to a clean plate and set aside.
- Add another tablespoon of oil to skillet or wok. Add the cabbage, carrots, peas, water chestnuts, bamboo shoots, and scallions. Stir-fry for until vegetables are just start to soften, about 2 – 3 minutes.
- Add the shrimp into the vegetables mixture and stir to distribute.
- Add the noodles on top of the vegetables and pour the sauce over the top. Stir to combine and serve.