Description
This Shrimp Lo Mein recipe features succulent shrimp, crisp vegetables, and tender noodles tossed in a savory soy and oyster sauce blend. It’s an easy, flavorful dish that rivals your favorite takeout but is made quickly at home using simple stir-frying techniques.
Ingredients
Scale
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar (plus more for onions)
Main Ingredients
- 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
- Make the sauce: Whisk together oyster sauce, soy sauce, and sugar in a bowl and set aside for later use.
- Caramelize the onions: Heat 1 tablespoon of avocado oil in a large wok or skillet over medium heat. Add the thinly sliced onions with ¼ teaspoon salt and a pinch of sugar. Cook, stirring occasionally, for about 25 minutes until the onions are deeply golden brown and flavorful.
- Cook the noodles: While the onions cook, bring a large pot of salted water to a boil. Add the Lo Mein noodles or spaghetti and cook according to package instructions until al dente. Drain the noodles, rinse them under cold water to stop cooking, and set aside.
- Cook the shrimp: In the same wok, add the raw shrimp and minced garlic. Cook for 3 to 4 minutes until the shrimp turn pink and curl up. Remove the shrimp and garlic from the wok and transfer to a plate along with the caramelized onions.
- Stir-fry the vegetables: Add the remaining tablespoon of avocado oil to the wok. Stir-fry the baby bok choy and carrots for about 2 minutes. Pour in the vegetable broth, cover the wok, and let the vegetables steam for 2 more minutes until crisp-tender.
- Combine and finish: Add the cooked noodles, shrimp and onion mixture, reserved sauce, and black pepper to the wok. Stir-fry everything together for 2 minutes, allowing the noodles to absorb some of the sauce and flavors.
- Serve: Garnish the Shrimp Lo Mein with the thinly sliced green onions and serve immediately while hot.
Notes
- This shrimp lo mein is quick and easy to prepare, perfect as a weeknight dinner.
- Using oyster sauce and soy sauce creates a rich, umami-packed sauce similar to restaurant-style lo mein.
- Caramelizing the onions adds a deep sweetness and complexity to the dish.
- Feel free to swap lo mein noodles for spaghetti if unavailable.
- Make sure not to overcook the shrimp to keep them tender.
- Vegetable broth helps steam the vegetables to maintain a crisp texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 279 kcal
- Sugar: 5 g
- Sodium: 1187 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.003 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 122 mg
