Description
This Shrimp Lo Mein is a quick and easy meal featuring juicy shrimp and savory lo mein noodles, tossed in a flavorful, restaurant-quality sauce. With a perfect balance of sweetness, spice, and umami, this stir-fried dish delivers vibrant veggies and tender shrimp in every bite. Ideal for a weeknight dinner, it comes together fast and is sure to become a repeat favorite.
Ingredients
Sauce
- 1 ½ cups chicken broth
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 2 tablespoons cornstarch
- 4 cloves garlic, minced
- 1 teaspoon sriracha sauce (or substitute hot sauce)
- ¼ teaspoon sesame oil
- ½ teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Stir Fry
- 1 lb. uncooked large shrimp (26/30 per pound), peeled and deveined with shells on if preferred
- 1-2 tablespoons peanut oil (or olive oil)
- ½ cup dry white wine (Chardonnay or Pinot Grigio; alternatively Shaoxing wine or chicken broth)
- 1 small white onion, cut into chunks (can substitute yellow onion)
- 1 red bell pepper, sliced
- ½ cup carrots, julienned
- 2 stalks celery, diced
- 1 cup green cabbage, shredded
- 1 ½ cups fresh bean sprouts, rinsed (canned and drained also okay)
- 6-8 oz. lo mein noodles (or 10 oz. spaghetti noodles)
To Garnish
- ¼ cup green onions, sliced
Instructions
- Prepare the Sauce: Whisk together chicken broth, soy sauce, honey, hoisin sauce, cornstarch, minced garlic, sriracha, sesame oil, ground ginger, and red pepper flakes in a large measuring cup with a spout. Make sure the liquid is cold to prevent the cornstarch from activating prematurely. Set aside.
- Prepare the Shrimp: Thaw shrimp if frozen, pat dry, and remove shell, tail, and veins as desired. Leaving the shell on while cooking helps prevent overcooking.
- Cook the Shrimp: Heat peanut or olive oil in a large skillet over medium-high heat. Add shrimp and cook about 1 minute plus 20 seconds per side, using a timer to avoid overcooking. Transfer shrimp to a clean plate; they will continue cooking slightly while resting.
- Deglaze the Pan: Turn heat off briefly and add white wine to the skillet. Turn heat back to medium and use a silicone spatula to scrape up browned bits from the skillet bottom and sides. Let wine reduce by half, about 4 minutes, concentrating flavor.
- Cook the Noodles: Boil lo mein noodles for 1 minute less than al dente according to package instructions to avoid mushiness. Drain and optionally toss with a little oil to prevent sticking.
- Cook the Vegetables: While noodles cook, increase skillet heat to medium-high and add onions, bell peppers, carrots, celery, and cabbage. Cook for 4-5 minutes until softened but still crisp.
- Add the Sauce: Stir the prepared sauce and pour into the skillet. Bring to a boil to activate cornstarch and thicken sauce. Reduce heat to low once thickened.
- Add Bean Sprouts: Stir in the rinsed bean sprouts to retain crispness.
- Toss in Noodles: Add cooked noodles gradually, tossing to coat evenly with sauce until the desired noodle-to-sauce ratio is achieved. The noodles will absorb sauce as it stands.
- Add Shrimp and Heat Through: Return shrimp to the skillet and gently mix for 1-2 minutes until heated through. Avoid overcooking shrimp.
- Garnish and Serve: Sprinkle sliced green onions on top and serve immediately for best flavor and texture.
Notes
- Shrimp: Use large shrimp (26/30 count per pound). Keeping shells on while cooking helps prevent overcooking; remove shells before serving.
- Lo Mein Noodles: Use fresh or packaged lo mein noodles that cook quickly (about 4 minutes). Spaghetti noodles can be a substitute.
- White Wine: Chardonnay or Pinot Grigio works well for deglazing. Shaoxing wine reduces faster (2 minutes). Use chicken broth as an alcohol-free alternative.
- Bean Sprouts: Fresh bean sprouts add crispness; canned can be used if drained and rinsed, but contain added sodium.
- Broth: Seafood broth can be substituted for chicken broth to enhance seafood flavor.
- Adjust Sodium: Use low sodium soy sauce and chicken broth to reduce salt content.
- Additional Vegetables: Mushrooms, broccoli, snow peas, water chestnuts, green beans, or edamame can be added for variety.
- Garnishes: Optional toppings include peanuts, cashews, sliced almonds, chow mein noodles, or crispy Chinese noodles.
- Storage: Store leftovers in an airtight container refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently in a skillet or double boiler to avoid overcooked shrimp.
