Lo Mein is a typical Cantonese dish that originated in Hong Kong. The term “Lo Mein” refers to a dish consisting mostly of mixed noodles that have been cooked, drained, and then blended into a flavorful broth or sauce.
« Lo Mein with Shrimp » This is the most amazing meal I’ve ever prepared, using Simply Asia Chinese Style Lo Mein Noodles and topped with shrimp. It’s even better than eating at a restaurant!
One of the most often asked inquiries I get from my readers is about the accessibility of the basic components, such as noodles, in their homes.

As a native of California, I am fortunate in that there are several Chinese/Asian grocery shops in which I can get almost anything, including freshly prepared noodles. However, since the majority of my readers do not have easy access to a decent Asian market, I am continually studying and suggesting a good brand of packaged noodles for them to purchase.

With this Shrimp Lo Mein recipe, you can save both time and money on your normal Chinese takeout. This dish, which only calls for a handful of ingredients, is bursting with flavor and is a fantastic choice when you want something fast and comfortable to eat.

Easy and adaptable dinners are exactly what busy families are looking for, and this dish is no different. Every single aspect may be changed to suit your needs. Substitute chicken for the shrimp, pile on the vegetables or play with other sauce components. There are a variety of alternatives! However, it is the sauce that is the true star of this dinner. This homemade lo mein sauce, which is created with just a few simple ingredients, is both sweet and salty. It’s wonderful for dressing up the noodles and bringing out the taste of the shrimp in the shrimp.


Chicken broth, I used one cup of low sodium broth.

2 large spoons.Of oyster sauce.

1 large spoon.Of cornstarch.

1 small spoon.Of sesame oil.

3 small spoons.Of vegetable oil.

Peeled and deveined shrimp, you’ll need approx. 2 pounds.

Fresh lo mein noodles, use 9-ounces box.

A medium carrot, I cut it into slices.

One cup.Of snow peas.

One cup. Of mushrooms, you need to cut them into quarters.

3 finely chopped garlic cloves.


Step 1:

To begin, in a small mixing bowl, whisk together the broth with the oyster sauce and cornstarch until smooth.

Step 2:

Cook over medium-high heat for 1 large spoon of vegetable oil in a large pan, stirring often. Cook for 2 minutes, stirring constantly, or until the shrimp is pink, and place the shrimp on a serving plate.

Step 3:

Put the pasta in a large heatproof mixing basin and set it aside. Pour boiling water over the vegetables and cook for 2 to 3 minutes, or until they are soft. Drainage should be adequate.

Step 4:

In the meantime, heat the remaining vegetable oil in a pan over medium-high heat until shimmering.

Step 5:

Cook, stirring constantly, for 1 minute after you’ve added the carrots, peas, mushrooms, and garlic. Cook, stirring constantly, for 1 minute, or until the Chinese cabbage is soft.

Step 6:

At this point, you need to add the sauce that you’ve reserved before, drained shrimp, and pasta and continue cooking, stirring, for 1 minute just until the sauce thickens.


Leftover lo mein makes a delicious lunch the following day (either hot or cold), as well as a quick meal on the run. For up to 1 to 2 days, store the leftovers in an airtight container in the refrigerator.

To reheat the leftovers, throw them in a pan over medium heat and stir until they are warmed through. You may also reheat the leftovers in the microwave for 1 or 2 minutes at a time. Just be sure to keep the shrimp out until the very end of the cooking process to avoid them becoming overdone.


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