Lo Mein Shrimp Noodles is an easy dish to make at home and is as delicious as any restaurant version. You can even prep all the ingredients for an easy weeknight dinner. I’ve always found that cooking is a great way to unwind after a stressful day at work, enjoy a delicious meal, pack lunch for the next day, and save $10 from ordering takeout.
One great thing to do is spend 30 minutes prepping the ingredients the night before. Then, the next day when you get home, you can take everything out of the fridge, change into your t-shirt and sweatpants, and get the pan. Dinner will be ready in 15 minutes!
This Lo Mein Shrimp Noodles recipe follows most restaurant versions pretty closely, but you can add whatever you like to this dish! Single stalks of celery or leftover half an onion are great candidates to add.
Alright, let’s make this Lo Mein Prawn Noodles!
Prep time: 30 minutes – Cooking time: 15 minutes – Total time: 45 minutes
Ingredients: (6 People)
- 12 oz. crawfish
- (340g, size 31/40, peeled and holed)
- 1 pound precooked fresh sirloin noodles (450g)
- ½ teaspoon sugar
- 1 1/2 tablespoons plain or light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- 3 tablespoons neutral oil (such as vegetable or canola, divided)
- 2 cloves garlic (minced)
- 6 fresh button mushrooms or cremini mushrooms (sliced)
- 1 medium carrot (sliced)
- 1/2 cup bamboo shoots (sliced)
- 1/2 cup chestnut juice (sliced)
- 1 tablespoon Shaoxing wine
- 3 cups napa cabbage (chopped)
- 1 cup peas (trimmed)
- 1 cup fresh green bean sprouts
- 2 scallions (halved and cut into 2-inch lengths)
- Take the shrimp and noodles out of the fridge and let them come to room temperature. One trick for noodles is to soak the whole (unopened) bag in hot water, which speeds up the reheating process without making the noodles mushy.
- If you can’t find lo mein noodles, you can actually substitute with dry linguini. Just cook until tender, drain, and immediately coat with 1 tablespoon of vegetable oil so that the oil penetrates the noodles so they don’t stick together. Always prepare noodles just before you cook them, so they don’t dry out and stay at room temperature or warmer. This makes the stir-frying process much easier.
- Put the sugar, soy sauce, oyster sauce, sesame oil and white pepper in a bowl until the sugar has dissolved, then set aside. Heat a large skillet over high heat until it starts to smoke, and add 1 tablespoon of oil around the perimeter of the pan. Quickly spread the shrimp around your pan and let them soak for 10-15 seconds on each side. Immediately transfer shrimp to a plate and set aside.
- Set the pan to the highest possible heat and add 2 tablespoons of oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and chestnuts and sauté for 30 seconds.
- Next, spread Shaoxing wine around the perimeter of the pan, then add the napa cabbage. Saute for an additional 30 seconds. Spread the noodles over the vegetables and stir everything in for 1 minute. Now you can see why you want everything to be at room temperature, or that everything will be overcooked and mushy by the time it heats up!
- At this point, the noodles have softened, so add in the sauce mixture you left earlier and mix until everything is well combined. Saute for an additional 30 seconds in a spoon motion, until sauce is evenly distributed. Add shrimp, snow peas, bean sprouts and green onions. Mix well for another 2 minutes and serve!