| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 8 ounces dried Chinese egg noodles, or 1 pound fresh
- 1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
- 1/4 cup plus 2 tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha chili sauce
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 cup thinly sliced white button mushrooms
- 2 stalks celery, thinly sliced
- 1 large carrot, shredded
- 1 small bunch scallions, white and green parts, sliced
- 1 pound small shrimp, peeled and deveined
- 1/4 head Napa cabbage, finely shredded
- 2 tablespoons cornstarch
Instructions
- For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
- For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
- For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
- In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
- Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 485 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 230 mg |
| Sodium | 1797 mg |
Reviews
This came out very, VERY liquidy and gloopy. The flavor was really great but it was just too wet. (There was like a half inch of sauce left in our bowls after we ate. Oof.) Since the flavor was great I think I’ll try it again but cut back on the sauce.
I love this recipe! First time making it and I will be making it again and again. The flavor is spot on. Thank you! xoxo
This is the 2nd time I’ve made this dish.
I omit the celery and Sriracha and add Lo Mein noodles.
This is my go-to when I want Shrimp Lo Mein and not have to drive a 60 mile round trip to get it.
This is faster and cheaper.
My brother said it’s better than the Chinese restaurant’s.
This is our favorite Shrimp Lo Mein recipe.
I omit the celery and Sriracha and add Lo Mein noodles.
This is my go-to when I want Shrimp Lo Mein and not have to drive a 60 mile round trip to get it.
This is faster and cheaper.
My brother said it’s better than the Chinese restaurant’s.
This is our favorite Shrimp Lo Mein recipe.
This was absolutely delicious. I definitely will share and make again. The flavors were better than I’ve had in restaurants
Made this last night. I didn’t have celery but had snow peas and used them. I didn’t have Siracha but used Sambal with garlic. Had to cut back fresh garlic but did use some. I turned out great. I cheated some by purchasing julienne carrots, cooked and shelled shrimp and precut mushrooms. I added extra hot sauce at the end. That’s just my preference. Will make this again. Maybe half everything but the shrimp. I have a lot of leftovers. I assembled all the ingredients prior to starting the cooking. I even purchased a wok. It’s been a long time since I had one.
Just made this. Excellent to say the least. Will be making this frequently.
I’m not sure about these ratings because I followed the recipe exactly and my out come was just OK. It certainly did not look or taste anything like s any shrimp lo mein I ever had.
Made this tonight. Delicious. I added a little more chili paste for a bit of a zing.
Made this last night, outstanding. The ONLY sub I made was brocolli for cabbage. I did use unsalted chicken broth as I was afraid the dish would be too salty otherwise. Good call on my part, it was perfect. I chopped everything early in the day so it wasn’t as labor intensive.
To control the sodium amount – instead of the chicken bouillon I am going to use Trader Joe’s Organic low sodium boxed chicken broth.