This shrimp lo mein is succulent shrimp with vegetables and egg noodles, all tossed together in a savory sauce. A take out classic that's quick and easy to make at home, and always gets rave reviews.
3/4poundmedium or large shrimppeeled and deveined, leave tails on if you want a more elegant presentation
10ouncesfresh egg noodlespre-cooked
1/4cupchicken broth
2tablespoonshoisin sauce
2tablespoonssoy sauce
1tablespoonsesame oil
2teaspoonscorn starch
1/4cupgreen onionssliced
salt and pepper to taste
Instructions
Heat 2 teaspoons of the oil in a large pan over medium high heat.
Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Remove the vegetables from the pan and cover to keep warm.
Pour the rest of the oil into the pan. Add the shrimp and season with salt and pepper to taste. Cook for 3-4 minutes or until shrimp are pink and opaque.
Add the noodles to the pan, along with the cooked vegetables. Toss to combine.
In a separate bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and corn starch.
Pour the sauce into the pan and bring everything to a simmer. Cook for 1 minute or until sauce is just thickened. Sprinkle with green onions, then serve immediately.
Video
Notes
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.