Shrimp Lo Mein Recipe


Shrimp Lo Mein is a Chinese noodle dish consisting of stir fried shrimp, pasta, and vegetables. Lo mein has always been one of my favorite things to eat at the Chinese buffet.  The shrimp is marinated in soy sauce, ginger, and garlic. If you do not like shrimp, chicken or beef will work as well. This is a simple Chinese recipe that nearly anyone can cook with ease. The recipe makes about 6 servings and can be easily cut in half if needed. Enjoy.

Ingredients:
2lbs raw medium shrimp (peeled and deveined, with tails removed)
½ cup soy sauce
8 teaspoons cornstarch
½ tablespoon fresh ginger (grated)
6 garlic cloves (minced)
4 teaspoons sesame oil (divided)
2 cups carrots (shredded)
2 cups cabbage (sliced thin)
1 (15 ounce) can chicken broth
7 green onions (sliced)
12 ounces linguini (cooked and drained)

Cooking Instructions:

Step 1: In a large bowl combine shrimp, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a wok over high heat. Remove shrimp with a slotted spoon  reserving marinade. Add to the wok and stir fry until the shrimp are pink (2-3 minutes). Remove from the wok and set aside.

Step 2: Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the wok. Add the remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserve marinade to the wok. Add the cooked shrimp and vegetables to the wok. Cook until the sauce has thickened (about 1 minute).
Step 3: Mix the shrimp and sauce mixture with the cooked linguini and mix in green onions.
(Makes 6 Servings)

       

10 Responses to “Shrimp Lo Mein Recipe”

  1. Sarah — May 13, 2011 @ 9:57 am

    If using chicken, would you marinate longer than 10 minutes? Also, with chicken, is the marinade still safe to use in the recipe? Thanks!

  2. Bobby — May 13, 2011 @ 11:26 am

    Sarah- Yes, you could marinate longer than 10 minutes. The marinade is still safe but just like this recipe states, it must be cooked.

  3. Lisette — June 17, 2011 @ 5:38 pm

    Can I use Spaghetti noodles instead of the one you used? Thanks and God Bless!!

  4. Bobby — June 18, 2011 @ 5:47 am

    Lisette- Yes you can.

  5. Teresa — July 26, 2011 @ 10:38 am

    This has really good flavor! I thought I had the right noodles and ended up having to use angel hair and it was still great.. My kids loved it.

  6. Mary — October 21, 2011 @ 12:22 pm

    this is my favorite dish i want to make it myself.I’m allergic to carrots and ginger what can i put in its place. thank you

  7. Mary — December 1, 2011 @ 6:49 pm

    found this recipe on Pinterest and made it tonight. It was AMAZING! Thank you for sharing!

  8. Jamie — December 12, 2011 @ 1:43 pm

    This looks absolutely delicious. I also found it on pinterest, and will try to make it soon!

  9. Franco — March 8, 2012 @ 4:40 pm

    I made this a couple of weeks ago, with a little improvisation since I didn’t have all the ingredients. It still worked with two cups of chicken broth from those little cubes; I used canola oil (Didn’t have sesame); minced a regular onion; used fettucini thinking linguini in the box just didn’t seem thick enough, which meant the kids ate less because it was just a bigger noodle. The point I’m making is even without following the recipe exactly it still tasted great. It’s a very forgiving recipe. We’re making again tomorrow with the exact ingredients, since we have time to prepare. Thanks for the recipe. We loved it. We’ll post again after the next time we make it. Mmm-mmm.

  10. Lorace Hooker — August 16, 2012 @ 6:45 pm

    The cornstarch immediately started burning when I put the shrimp in the wok. Leave it out until you add the broth, mix it into the broth.

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