Shrimp Lo Mein Recipe
Easy lo mein with shrimp, caramelized onions, and crisp vegetables in a savory soy and oyster sauce. One wok, simple ingredients, great for leftovers.
Servings: 6 servings
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar plus more for onions
- 2 tablespoons avocado oil divided
- 1 onion thinly sliced
- ¼ teaspoon salt plus more for pasta water
- 8 ounces Lo Mein noodles or spaghetti
- 1 pound raw shrimp peeled and deveined
- 1 garlic clove minced
- 4 baby bok choy cut into 1-inch pieces and rinsed thoroughly
- 2 small carrots cut into matchsticks
- 1 cup vegetable broth
- ¼ teaspoon black pepper
- 4 green onions thinly sliced
Instructions
- Whisk together oyster sauce, soy sauce and sugar and set aside.
- To a large wok or skillet, add 1 tablespoon avocado oil and set over medium heat. Add onions, salt and a pinch of sugar and cook, stirring occasionally, for 25 minutes, or until deeply golden brown.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Drain, rinse under cold water and set aside.
- To the same wok, add shrimp and garlic and cook for 3 to 4 minutes, or until the shrimp are just cooked through and curled. Transfer the onion, shrimp and garlic mixture to a plate and set aside.
- Add remaining oil to the wok and stir fry bok choy and carrots for 2 minutes. Add vegetable broth, then cover wok and cook for 2 more minutes, or until the vegetables are crisp tender.
- Add noodles, shrimp mixture, sauce and black pepper to the wok and stir fry for 2 minutes, or until the noodles absorb some of the sauce. Garnish with green onions and serve.
Video
Notes
My Top Tip: Have everything prepped before the onions are done. The onions take 25 minutes on their own, which is actually useful time. Use it to cut the vegetables, prep the shrimp, and get the noodles boiling. Once the shrimp go in, the rest of the dish moves fast and there's no good place to stop.
Storage: Store leftover Shrimp Lo Mein in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or vegetable broth to loosen the sauce, then warm it in a skillet over medium heat, stirring frequently, until heated through. You can also microwave it in 30-second increments, stirring in between, for a quick reheat.
Nutrition
Serving: 1.5cups | Calories: 279kcal | Carbohydrates: 36g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 1187mg | Potassium: 327mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6301IU | Vitamin C: 38mg | Calcium: 152mg | Iron: 1mg
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