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–+ servings
Shrimp Lo Mein

Shrimp Lo Mein

Glenn Emerson
Adapted from a chicken lo mein recipe in The Breath of a Wok, by Grace Young, this recipe uses jumbo or extra large shrimp. Use raw shrimp, fresh if available, or frozen shrimp allowed to thaw overnight in the refrigerator. A half pound is sufficient, because you will split them in half lengthwise when de-veining them, and then cut them into short pieces. The shrimp are velveted: marinated with salt and Shaoxing wine, then coated lightly with corn starch and browned lightly. Many Asian recipes cook the shrimp with the shell on, to preserve the moisture and flavor of the flesh. Since you are removing the shell, the corn starch acts in the same way as the shell.
Do not overcook the shrimp when browning. They will finish cooking when you combine the noodles and broth with the vegetables in the final stage of cooking.
4 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Cantonese cuisine
Servings 4 servings
Calories 399 kcal

Equipment

Ingredients
 
 

  • ½ lb shrimp (jumbo or large, peeled, de-veined, cut into halves and chopped)
  • 10 oz dry lo mein (egg) noodles

Accessory ingredients:

  • 2-3 cloves garlic (minced, about 1 tbsp)
  • 4-5 slices fresh ginger (thickness of a coin)
  • 1 green bell pepper (sliced into ¼ inch-wide strips)
  • 1 cup carrots (thinly sliced into pennies)
  • 1 stalk celery (sliced thin)
  • 1 tsp toasted sesame oil
  • 2 tbsp cooking oil (divided in half)

Shrimp marinade

Lo mein sauce

Instructions
 

Preparation

  • Add three quarts of water to a large saucepan and bring to a boil. While the water is heating, prepare the other ingredients.
  • Wash the vegetables, rinse the shrimp.

Mix the sauce

  • Prepare the lo mein sauce in a bowl by combining the oyster sauce, soy sauce, and cooking wine and stir well. Set aside.
    1 tbsp Shaoxing cooking wine , 2 tbsp light soy sauce , 1 tbsp oyster sauce
    Mix the sauce for the Lo Mein

Prepare the shrimp

  • Remove the shrimp head if it is still on.
    Peel the shrimp by grasping the feet and unwrapping the shell.
  • Grasp the body of the shrimp in one hand, pinch the feet with your thumb and forefinger, and peel by unwrapping around the body of the shrimp.
    Peel the shrimp by grasping the feet and unwrapping the shell.
  • Grasp the tail fins firmly and pull the tail segment of the shell away from the body.
    Pull the tail away from the shrimp
  • Slice the shrimp in half, lengthwise, de-vein, and rinse again.
    Slice the shrimp in half lengthwise
  • Chop the shrimp into pieces about ¾ inch (1.9 cm) long. Place the shrimp chunks in a bowl. Sprinkle ¼ tsp salt on the shrimp, add ½ tsp Shaoxing wine, and stir to mix until moisture is absorbed.
    ½ lb shrimp, ¼ tsp salt, ½ tsp Shaoxing cooking wine 
  • Sprinkle the cornstarch on the shrimp and stir to coat evenly. Set aside.
    1 tsp corn starch
    toss the shrimp with Shaoxing wine and salt, then lightly coat with cornstarch

Chop the vegetables

  • Julienne-slice the green bell pepper into ¼-inch wide strips. Thinly slice the celery and carrots. Put all on a plate and set aside.
    1 green bell pepper, 1 cup carrots, 1 stalk celery
    Julienne the green pepper, slice the carrot and celery into thin slices
  • Peel and mince the garlic cloves and set on a plate. Peel and slice the ginger into coin-sized slices.
    2-3 cloves garlic, 4-5 slices fresh ginger
    Mince the garlic

Cook and drain the noodles

  • When the water comes to a rolling boil, cook the lo mein noodles until al dente, according to the instructions on the package.
    10 oz dry lo mein (egg) noodles
    Bring the water to a boil, then add the noodles
  • Drain the noodles in a sieve, and rinse with cold water several times to remove the starch. Then return the noodles to the pan in which they were cooked, add the sesame oil, and toss well to combine.
    1 tsp toasted sesame oil
    Add sesame oil to the noodles and toss to combine.

Brown the shrimp

  • Heat the wok until just smoking. Swirl in some oil to coat the wok, then pour it off into a heat-proof container.
  • Add 1 tbsp (15 ml) cooking oil in the wok. Add the ginger slices, and press against the side of the wok with your spatula to flavor the oil. Remove and discard the ginger.
    ½ lb shrimp, 1 tsp corn starch, 2 tbsp cooking oil
    Press the ginger against the pan, then remove the ginger and discard.
  • Add the garlic and stir-fry until fragrant (about 30 seconds), then add the shrimp. Arrange the shrimp to lay flat, and let it brown for 30 seconds, then turn it over to brown the other side. Remove from the wok and set aside.
    2-3 cloves garlic, 2 tbsp cooking oil, ½ lb shrimp
    Brown the shrimp
  • Rinse the wok and scrub with a nylon scrubbing pad (do not use dish soap) to remove any stuck on bits of starch or garlic. Dry the wok with a towel and return to high heat.
  • When the wok just begins to smoke, swirl in some oil to coat the wok, then pour it off into a heat-proof container.

Final stir-fry

  • Swirl in 1 tbsp (15 ml) oil, then add the carrots, bell pepper, and celery. Stir-fry for 1 minute.
    1 green bell pepper, 1 cup carrots, 1 stalk celery, 2 tbsp cooking oil
    Add the shrimp to the vegetables and sauce, toss to combine.
  • Stir the sauce to mix and swirl it into the wok. Toss the vegetables to coat evenly, until the liquid is hot.
  • Add the shrimp, and toss quickly to coat. Work fast so as not to overcook the shrimp.
    Add the shrimp to the vegetables and sauce, toss to combine.
  • Add the drained noodles, toss with a pair of chopsticks to mix with the other ingredients until all ingredients are evenly mixed. Check the taste, add a small amount of salt or soy sauce if desired.
    Toss the noodles with the other ingredients using a pair of chopsticks.
  • Serve.
    Shrimp Lo Mein

Nutrition

Calories: 399kcalCarbohydrates: 58gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 91mgSodium: 1085mgPotassium: 367mgFiber: 3gSugar: 3gVitamin A: 5501IUVitamin C: 27mgCalcium: 60mgIron: 1mg
Keyword carrots, celery, egg noodles, garlic, green peppers, lo mein noodles, Noodle Recipes, oil, sesame, oyster sauce, salt, shrimp, soy sauce, light
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