Chinese🍜 Noodles & pasta

Ginger and Scallion Shrimp Lo Mein

Name: Ginger and Scallion Shrimp Lo Mein
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 cups water; 1 tsp salt; 7 oz fresh chow mein noodle; 1 tbsp oil; 5.64 oz shrimp, peeled; 0.06 tsp salt; 1/8 tsp white pepper powder; 2 tbsp cornstarch; 3 garlic cloves; 2 slices ginger; 3 stalks green onion; 1 tsp soy sauce; 1 tsp fish sauce; 1½ tsp dark soy sauce; 1 tsp oyster sauce; ½ tsp sugar; 1½ cups unsalted chicken broth or water; 1½ tbsp cornstarch; 2 tsp sesame oil; 1/8 tsp white pepper powder

⏱ 20 min🍽 Serves 2

This ginger and scallion shrimp lo mein is inspired by a restaurant favorite. Noodles are boiled and then pan-fried until crispy at the edges. Shrimp coated in cornstarch are pan-fried until golden. A fragrant sauce made with chicken broth, soy sauce, fish sauce, oyster sauce, and dark soy sauce brings together the ginger, scallion, and garlic. The result is a beautifully balanced noodle dish with crispy shrimp and rich umami flavors.

Adapted from a video by Cook! Stacey Cook

Ginger And Scallion Shrimp Lo Mein | Simple, Saucy And Flavorful Shrimp And Noodle Recipe

Watch on YouTube

Ingredients

water6 cups
salt1 tsp
fresh chow mein noodle7 oz
oil1 tbsp
shrimp, peeled5.64 oz
salt0.06 tsp
white pepper powder1/8 tsp
cornstarch2 tbsp
garlic cloves3

Steps

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1
Prepare the aromatics: finely mince the garlic, slice the ginger into thin pieces. Separate the green onions into two parts—cut the white stems into small pieces and cut the leafy green parts into 2-inch sections, keeping them separate for different cooking stages.
2
Clean and season the shrimp: remove the shells, rinse under cold water, and pat dry. Season with salt and white pepper powder, mix evenly. Coat liberally with cornstarch, ensuring each shrimp is evenly covered.
3
Prepare the cornstarch mixture: mix cold chicken broth or water with cornstarch and stir until all the cornstarch dissolves completely. This will be used to create the sauce.
4
Bring a large pot of water to a boil, add the noodles, and season with salt. Fresh noodles cook for about 1.5 minutes; dry noodles should cook until completely softened and loosened. Do not cook the noodles all the way through. Drain when ready.
5
Heat a pan with oil over medium-high heat. Once hot, add the noodles and pan-fry for about 1 minute. Toss a few times and pan-fry for another minute. After these two rounds, stir-fry the noodles for an additional minute—no seasoning is needed during this stage, as flavor develops from the frying and stirring. Transfer to a plate.
6
Add a little more oil to the pan and pan-fry the cornstarch-coated shrimp until the bottom is golden and crispy. Flip and cook the other side until golden. When both sides are done, add one-third of the minced garlic to the pan and stir-fry with the shrimp. Once the garlic turns golden, remove the shrimp from the pan.
7
Add a little more oil if needed and add the white stem pieces of green onion, letting them sizzle briefly. Add the ginger slices and sauté briefly. Then add the remaining minced garlic, mixing it all together. Do not wait for the garlic to turn golden at this stage.
8
Stir the cornstarch mixture before pouring it into the pan, as cornstarch tends to settle. Before the sauce thickens, add soy sauce, fish sauce, dark soy sauce, oyster sauce, and a little sugar. Stir constantly as the sauce comes to a boil and thickens.
9
Once the sauce thickens, add the sesame oil, white pepper powder, and the leafy green parts of the green onion. Mix well, then add the pan-fried noodles to the sauce. Toss until every strand is evenly coated with the sauce.
10
Transfer the noodles to a serving plate, arrange the pan-fried shrimp on top, and pour any remaining sauce over the shrimp. Serve immediately.

Ginger and Scallion Shrimp Lo Mein

Ingredients

Steps

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