What Exactly is Shrimp Lo Mein Made Of? A Complete Breakdown of this Takeout Favorite

As someone who loves Chinese takeout, shrimp lo mein has always been one of my go-to orders The tender noodles coated in that savory brown sauce and loaded with plump shrimp is hard to resist! But as much as I’ve enjoyed this noodle dish over the years, I never fully understood what it was made of beyond the obvious shrimp and noodles.

After doing some research and making shrimp lo mein at home a few times, I now have a much better grasp on the ingredients that go into this flavorful noodle stir fry. In this article, I’ll break down exactly what shrimp lo mein is made of and explain how the ingredients come together to create such a tasty dish.

The Noodles

The star of the show in any lo mein dish is obviously the noodles Shrimp lo mein specifically uses thick, round egg noodles called lo mein noodles or sometimes referred to as egg foo young noodles. These noodles have a nice bite and chew to them Unlike chow mein which uses thinner fried noodles, the lo mein noodles are boiled briefly before getting tossed into the wok.

Fresh lo mein noodles are ideal if you can find them, but most home cooks use the dried lo mein noodles which can be found in the Asian section of most grocery stores The Sun Noodles brand is a great choice and cooks up nicely. Make sure to soak the dried noodles in hot water to separate before cooking. Then boil until just shy of al dente according to package directions so they don’t overcook when stir-fried

The Protein

As the name implies, shrimp is the protein that headlines this noodle stir fry. I like using medium sized shrimp (31/40 count per pound) which offers the best balance of value and juicy bite. But small or large shrimp also work well.

Shrimp are easy to cook but can often result in a fishy flavor and unpleasant odor when not handled properly. To avoid that, it’s important to rinse, devein and marinate the shrimp in a bit of Shaoxing wine or dry sherry before cooking. This extra step really helps minimize any unpleasant seafood smells.

I prefer pan searing the shrimp with some oil which imparts a light sear while mostly preserving the plump, tender texture. But blanching or velveting are other good options too. Just don’t overcook them!

So plump, juicy shrimp provides the main protein element in shrimp lo mein. But feel free to use chicken, beef, or tofu for different variations.

The Vegetables

One element that sets restaurant shrimp lo mein apart is the addition of crisp fresh veggies. Onions, cabbage, carrots, celery and mushrooms are commonly used. Bean sprouts and snap peas also make tasty additions.

The vegetables are briefly blanched or stir-fried to retain their crunch and juiciness. This adds nice texture and flavor contrast to the soft noodles and shrimp.

Some shredded cabbage and carrot with slivers of onion and celery provide the vegetable content in shrimp lo mein. I like to blanch them briefly which brightens their color while leaving them with some crunch.

The Sauce

The sauce is what brings shrimp lo mein together and gives it that signature flavor. It has a balanced sweet, salty and umami taste. The ingredients typically include:

• Soy Sauce – For saltiness and savoriness. Regular or low sodium are both fine.

• Oyster Sauce – Adds savory umami depth. Vegans can substitute with mushroom sauce.

• Sesame Oil – A touch of sesame oil provides aroma and nuttiness.

• Rice Wine – Mirin or Shaoxing wine contribute a subtle sweetness.

• Sugar – A bit of sugar balances out the saltiness.

• Cornstarch – Helps thicken the sauce so it nicely coats the noodles.

• White Pepper – Provides subtle heat without altering the coloring.

This balanced brown sauce pulls the whole dish together and is really the key to authentic flavor.

Aromatics

Garlic, ginger and green onions are usually added to shrimp lo mein to provide aromatic flavor. They are typically stir-fried briefly before the other ingredients are added.

The garlic gives a pungent aroma while the ginger provides a bit of spicy zing. Scallions add fresh oniony flavor and color contrast. These aromatics infuse the noodles and shrimp with extra fragrance and taste.

To Sum Up…

• Thick egg noodles – provide the base
• Shrimp – main protein
• Assorted vegetables – add crunch and texture
• Savory brown sauce – brings everything together
• Aromatic ingredients – infuse flavor

With a noodles, protein, veggies and flavorful sauce, shrimp lo mein offers a satisfying combination of tastes and textures. The ingredients come together in perfect harmony which is why this noodle stir fry has remained a favorite Chinese takeout order for so many years. It’s the ideal balance of sweet, salty, savory and spicy flavors.

Hopefully this gives you a better understanding of exactly what goes into shrimp lo mein and why it has such addictive flavor. The ingredients list may seem long, but it’s easy to make at home with readily available items from your local Asian market or grocery store. With a handy wok or skillet, you can cook up restaurant-worthy shrimp lo mein any night of the week. Once you’ve tasted this version, you’ll never miss the takeout!