Forget take-out and take in the delicious flavor of this super simple dish! I’m typically the first one to order Chinese food but dislike when I get my order and notice they are stingy with the shrimp or they don’t have the vegetables that I want. That’s typically what prompts me to cook my own rendition.
After researching many recipes, I combined a couple of flavors and created this tasty Lo Mein. Trust me, if you cook this for your friends and family there will not be a bite left. This is another one of my recipes where you can contour the meat/vegetables to your liking but don’t compromise on the sauces. That’s what’s really going to complete the taste of this dish.
Give this recipe a try and as always make sure you tag me on social media so I can see how your dish turned out. Enjoy!
Shrimp Lo Mein
- 16 oz Chinese Lo Mein Noodles
- ½ cup Shrimp Peeled & devined
- ½ cup Chinese Cabbage or Napa Cabbage julienned
- ¼ cup Onions julienned
- ⅛ cup Baby Bella Mushrooms julienned
- ⅛ cup Green Onion chopped (white & green part)
- ¼ cups Snap Peas
- ⅛ cup Carrots julienned
- 1 tbsp Hoisin Sauce
- 1 tbsp Oyster Sauce
- ½ tbsp Soy Sauce
- ½ tbsp Dark Soy Sauce
- ½ tsp Sesame Oil
- ½ tsp Salt/Pepper
- ½ tsp Sugar
Cook noodles according to directions on package or boil it for about minutes. Cool the noodles down with cold water to prevent sticking. Set aside.
In the wok, heat oil, add onions, white part of green onions, shrimp, mushrooms, cabbages, and carrots. Stir fried for about 1 minute to 3 minutes.
Towards the end of stir-frying the vegatables, add in the snap peas.
Add back the noodles and mix them all together.
Add sauces & seasoning, mix well.
Add half of the scallions and mix well.
Garnish with toasted sesame seeds and scallions. Enjoy
*** You can add any meat/veggies that you want to the dish
***Prepping is a very important step when you stir-fry. Chop all your vegetables beforehand because the stir-fry portion goes extremely fast.
*** Since my noodles were already partially cooked, ensure you do not boil too long in the hot water or noodles will get mushy.