You may have enjoyed lo mein at your local Chinese restaurant or take-out. The name means “stirred noodles,” and there are numerous ways to make it. You can easily incorporate all sorts of different vegetables and meats into your stir fried noodles. I love chicken or shrimp lo mein noodles, but you can use other meats, like seafood, pork, beef brisket, even bacon for a quick and easy American version. It’s so easy to customize, you can make this lo mein recipe your own. Lo mein is not traditionally spicy, though this recipe incorporates sriracha for a bit of a kick to it. You can add in other spicy elements to satisfy the spicy food crave in you. It’s also quick to prepare. You can have it on the table in 30 minutes or less, including prep time. That is huge for a slow cook like me.
Dark AND Light Soy Sauces - You can use one or the other, but I like the combination. Oyster Sauce - For a punch of umami. Sesame Oil - You’ll need this for cooking and for the sauce. Sugar - Or use honey, for a touch of optional sweet. Ground Ginger - You can also use fresh. Sriracha - Add to your own personal taste. I like mine extra spicy.
For the noodles:
Sesame Oil Shrimp - Peeled and deveined. Any size is good. Optional ingredient. You can skip it for a vegetable lo mein. Salt and Pepper - To taste. Napa Cabbage - You can use other cabbage as well. Bell Pepper - I like red bell peppers here, and often slip in spicier peppers for my own heat preference, like jalapeno or serrano. Cremini Mushrooms - Other mushrooms can be used as well. Carrot Snow Peas Bok Choy Garlic Lo Mein Noodles - You can often find noodles labeled as “lo mein noodles” in the grocery store, but if not, sub in long egg noodles. In a pinch, you can make lo mein with spaghetti noodles or similar. Garnish - I like sesame seeds and red chili flakes, though fresh thin sliced green onion or other green herbs are a nice addition.
Cook the shrimp. Heat 1 tsp sesame oil in a large wok or large pan to medium heat. Season the shrimp with salt and pepper and cook them 3-4 minutes, or until cooked through. Set them aside. Stir fry the vegetables. Heat 1 tbsp sesame oil in the same wok to medium high heat. Add the cabbage, bell pepper, mushrooms and carrot. Cook for 5-6 minutes to soften. Add the snow peas, bok choy and garlic. Cook, stirring, 2-3 more minutes to soften. Boil the lo mein noodles. While the vegetables are cooking, boil the lo mein noodles for 3-4 minutes, or until cooked to your liking. Drain. Check the packaging for instructions when cooking the noodles, as cooking times will vary depending on the product. Combine the ingredients. Stir the prepared lo mein noodles, reserved shrimp and reserved lo mein sauce into the cooked veggies. Toss and stir until well coated and warmed through. Serve. Garnish with sesame seeds and red chili flakes and serve.
