Restaurant-Style Shrimp Lo Mein Recipe
Tastes like takeout
Back in my bachelor years, I frequently hit up the local Chinese takeout place for their awesome shrimp lo mein. I tried many of the frozen supermarket versions, but none of them came remotely close to the flavor and quality of takeout. Cooking my own from cookbooks also ended with dismal results. I decided that the recipe must be a close-kept secret among Asian immigrant chefs and that I would always have to pay them for the dish that I so loved. That turned out not to be true, and now thanks to the internet, I've found several recipes that are as good or better than takeout. Here's my version of one of my favorites. Spaghetti noodles are used in the recipe because lo mein noodles can sometimes be difficult to find. Don't worry that the spaghetti noodles aren't "authentic", they are very similar to real lo mein noodles in both taste and texture.
- 16oz small to medium raw shrimp, peeled and deveined
- 8oz spaghetti noodles
- 1 1/2 cups broccoli, chopped
- 1 1/2 cups raw mushrooms, chopped
- 1/2 medium onion, chopped
- 2 large eggs
- 1 clove garlic, minced
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 tablespoons cooking oil
- First, cook the spaghetti noodles according to the package instructions, or boil 8-10 minutes in lightly salted water until tender yet still firm, then immediately drain.
- While the water heats up and the noodles cook, mince the garlic and chop the broccoli, mushrooms, and onion.
- In a wok or large skillet add the two tablespoons of oil and cook the shrimp 2-3 minutes, until the color changes.
- Now add the broccoli, mushrooms, onion, and garlic in with the shrimp and cook 4-6 minutes, until the vegetables begin to soften.
- While the vegetables cook place noodles in a bowl (or the pan they were cooked in) and add the brown sugar, fish sauce, soy sauce, ginger, and garlic powder. Gently stir the noodles until the seasonings are mixed thoroughly.
- Move the vegetables and shrimp to one side of the wok/skillet and scramble the eggs in the space created.
- Mix scrambled eggs with the vegetables and shrimp, then add the noodle/seasoning mixture. Stir everything together well and continue to cook until the noodles are hot again, or another 1-2 minutes. Serve and enjoy!
Please feel free to post suggestions or any modifications that you have made in the comments section below. I'm always looking to try new variations.