Hey there! I’m a huge fan of Chinese takeout and shrimp lo mein has always been one of my absolute favorites. After years of ordering and making this dish I’ve learned exactly what goes into creating this delicious noodle stir-fry. Let me break down all the components for you!
The Essential Components of Shrimp Lo Mein
1. The Noodles – The Foundation
- Lo Mein Noodles: These are thick, yellow egg noodles that give the dish its signature bounce and chew
- Fresh lo mein noodles are best, but dried ones work well too
- Pro tip: Don’t rinse the noodles after cooking – the starch helps the sauce stick better!
2. The Star Protein – Shrimp
- Medium-sized shrimp (31/40 count per pound) work best
- Should be:
- Peeled and deveined
- Marinated in:
- Shaoxing wine or dry sherry
- Salt
- Cornstarch
- A touch of oil
3. The Veggie Mix
Common vegetables include
- Napa cabbage (thinly sliced)
- Yellow onions
- Carrots (julienned)
- Celery
- Bean sprouts (optional)
- Green onions
4. The Magic Sauce
Here’s what makes that amazing flavor:
| Ingredient | Purpose |
|---|---|
| Oyster sauce | Adds umami and richness |
| Soy sauce | Provides saltiness |
| Dark soy sauce | Gives color and depth |
| Sugar | Balances flavors |
| Shaoxing wine | Adds complexity |
| Sesame oil | Provides nuttiness |
5. The Aromatics
- Minced garlic
- Fresh ginger
- Green onions
How It All Comes Together
-
Prep Work
- Marinate shrimp
- Mix sauce ingredients
- Cut vegetables
- Prepare noodles
-
Cooking Process
- Cook noodles until almost al dente- Blanch or stir-fry veggies briefly- Cook shrimp until just pink- Stir-fry aromatics- Combine everything with sauce- Finish with sesame oil
Tips for Making Restaurant-Quality Shrimp Lo Mein
-
Don’t overcook the shrimp! They should be just pink and curled into a loose “C” shape
-
Keep your veggies crisp – nobody likes mushy vegetables!
-
Use high heat when stir-frying – this helps develop that “wok hei” flavor
-
Have everything prepped before you start cooking – this dish comes together quick!
Common Mistakes to Avoid
- ❌ Overcooking the noodles (they’ll get mushy)
- ❌ Skipping the marination step for shrimp
- ❌ Using too much sauce (should coat, not drown)
- ❌ Cooking vegetables too long (they should stay crisp)
My Personal Touch
I’ve found that adding a bit extra garlic and a touch more sesame oil at the end really makes this dish pop! Sometimes I’ll throw in some mushrooms too – they add an amazing umami boost.
Nutritional Benefits
Shrimp lo mein isn’t just tasty – it’s pretty nutritious too!
- Shrimp provides lean protein
- Vegetables add fiber and vitamins
- Noodles give you energy-rich carbs
- When made at home, you can control oil and sodium levels
Storage Tips
If you’ve got leftovers (which rarely happens in my house!):
- Store in an airtight container
- Keep in fridge for up to 3-4 days
- Reheat with a splash of water to prevent dryness
Final Thoughts
Shrimp lo mein is one of those perfect comfort foods that’s actually pretty easy to make at home. With the right ingredients and technique, you can create a version that rivals (or even beats!) your favorite takeout spot.
Whether you’re a seasoned cook or just starting out, this dish is totally doable. Just remember to prep everything before you start cooking, and don’t be afraid to adjust the seasonings to your taste.
Now, who’s hungry? Time to head to the kitchen and whip up some shrimp lo mein!
Would you like me to explain or break down any part of this guide in more detail?
Cooking Lo Mein noodles
As soon as the water comes to a boil, it’s time to drop in the lo mein noodles. We’re using some frozen Chinese egg lo mein noodles today, but I will use spaghetti noodles in a pinch. There’s a difference in flavor, but on a weeknight meal it won’t stop me from putting it on the menu if I have to use spaghetti.
I hear there’s a guy in an orange shirt running around yelling at people who mix Italian and Chinese ingredients, so don’t tell that guy and we’ll all be fine. I’ll cook the noodles until they’re about 2 minutes short of Al dente, set them aside and leave them in the hot pasta water while we pull together the rest of the dish.
Prep Ahead to make Shrimp lo mein
80% of the work in this dish is prepping the ingredients, so that’s where we’re going to start. Our protein is shrimp, and we buy them at the grocery store uncooked, frozen, deveined with the shell and tail on. If you’re doing prep the night before, these shrimp will thaw overnight in the refrigerator. I just put them into a plastic bag and let the fridge do the thawing for me.
I’ll line up the ingredients for our shrimp lo mein recipe next to the cutting board, so I’m not running back and forth to the fridge with a knife in my hand. The carrot, mushrooms, cabbage, garlic cloves and fresh ginger is most of the prep. A quick peel for the carrot, and we’re going to julienne this into small thin strips. I will square the carrot off by removing the round sides, and cut it into rectangular slices. I’ll stack 2-3 slices on top of each other and slice through to get our julienne.
For the mushrooms, I want these to be sliced on the thin side, so I like to buy whole mushrooms and cut them myself to control the size. In this dish, I want the vegetables to get caught up in the noodles as they’re eaten, so thin slices is what we’re going for here.
Like that guy at the gym you walk by and roll your eyes at, shredded is how we want our cabbage today, so super thin cuts along the leaves is perfect.
The green onions are used 2 ways in this dish. The green parts I cut into inch long strips to be cooked into the dish, while the white part, I slice thin to be used at the end as a garnish.
The garlic is a quick whack with the knife to separate the garlic from the skin and then a fine dice, while the ginger I like to peel with a spoon and use a microplane to get almost a grated consistency that will permeate the dish. That’s is for prep, and we’re ready for tomorrow’s dinner during that 30 minute window we have between work, football games and drama rehearsals.
I Made Shrimp Lo Mein in 15 Minutes and You Won’t Believe the Result!
FAQ
What is in shrimp lo mein?
What is the difference between shrimp lo mein and shrimp chow mein?
Chow mein noodles are soaked in hot water to soften them up before stir-frying. The process of stir-frying fully cooks the noodles along with the remaining ingredients. In contrast, lo mein noodles are completely cooked before getting mixed in with the meat, vegetables and sauce.
Is shrimp lo mein healthier than shrimp fried rice?
Shrimp lo mein can be healthier than shrimp fried rice because the rice is fried in oil while the noodles are boiled in water. The same size portion of lo mein to fried rice will usually find a lower calorie count in the lo mein dish.
What are the main ingredients in lo mein?
Lo mein’s main ingredients are: noodles, a protein (like chicken, beef, or shrimp), vegetables (like cabbage, bean sprouts, and scallions), and a savory sauce, often oyster or soy sauce-based.