To date, my Hibachi recipe is the the most popular recipe on our blog. And I’m proud of it! I put so much effort into making it flavorful, yet easy! The same is to be said about my Shrimp Lo Mein! I did my research! I wanted it to be savory with just the right amount of sweetness for balance. I also wanted to make it as close to authentic as I could. I really, really hope you guys enjoy this one. More so, my desire is for each of my Cookies to taste the love I put into this recipe.
Lo Mein noodles aren’t the easiest to come by in my area. So, I called my beloved cousin, hey Meka! She went to 2 or 3 different Asian markets in her city to find these babies and a box full of other goodies for us! She’s a gem, right? An aggravating one. But, she’s useful. Anyway, if you can’t find Lo Mein, there are alternatives. However, I behoove you to try to find them!! But, if you can’t, spaghetti, linguine, or a long, flat egg noodle will work.
Do NOT Burn the Damn Garlic!
I mean it! Don’t do it. Keep that heat low. The smell of these veggies sautéing will fill your home with the most amazing aromatics! Kudos to my Asian brethren for developing such magnificent flavor combinations! It just works!
This sauce, this sauce! Listen, before you add in the cornstarch, taste the sauce!!! Beautiful, right?! I know!! Okay, this sauce is just right. I mean the flavor, the color, those noodles are going to stuck it up! And it’s just the right amount. We’re not make noodles soup. We want the sauce to stick! And it does!
Just because it says Shrimp doesn’t mean you can’t substitute or even add more meat. Just be mindful of the cooking time. Chicken will take longer, so you’ll need to add it earlier than we add the shrimp. It can go in with the veggies. But, don’t add any additional sodium! Trust me. The sauce has plenty!
I enjoyed making the recipe and preparing it for you so much! It’s quick and easy! I know it’ll become on of your absolute favorites! Enjoy!
Happy Cooking,B. Coop
The Best Shrimp Lo Mein Recipe
- 1/2 cup water
- 1 tsp chicken bouillon powder
- 2 TBS soy sauce
- 2 TBS oyster sauce
- 1 TBS hoisin sauce
- 1 TBS mirin or cooking wine
- 1/2 tsp sesame oil
- 1/3 tsp sugar
- 1 TBS cornstarch
- Lo Mein:
- 10 oz Lo Mein noodles may sub linguine or spaghetti IF Lo Mein aren’t found. Go look tho!
- 1 lb shrimp
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 cup thinly sliced green bell pepper
- 1/4 cup thinly sliced red bell pepper
- 1/3 cup thinly sliced sweet onion
- 1/4 cup carrots julienned
- 1/4 lb bok choy chopped
- 2 tsp minced ginger
- 1 tsp minced garlic
- 2 TBS vegetable oil
- Green onion for garnish
Whisk all ingredients together in a small bowl. Set aside.
Boom. Ya done!
Prepare Lo Mein noodles according to package instructions. (If using another pasta, cook until al dente, drain, and toss with olive oil.) Set aside.
Place shrimp in a bowl
Season with the onion and garlic powders.
Heat vegetable oil in a wok or pan.
Add in the ginger, bell peppers, and carrots
Sauté on medium heat until veggies soften; about 5-7 minutes.
Add in the garlic, sweet onion, and bok choy.
Sauté until bok choy begins to wilt.
Add in the shrimp and half of the sauce.
Stir until shrimp are almost cooked
Add in lo mein noodles and remaining sauce.
Stir until noodles are warm, shrimp are completely cooked, and sauce has thickened; about 3-4 minutes.
Turn off the heat
Garnish with green onions and serve.