Did you know that the lo mein that we know in America is different than the lo mein in China?
At its origin, lo mein is just like wonton noodle soup, but with the soup on the side. The word “lo” in Chinese means to scoop out of the water. In Cantonese, it actually implies to “mix” the noodles with the soup at the table. And the word “mein” means noodles.
However, after lo mein got to America, it somehow became stir-fry noodles with vegetables and meat. But you know what? I actually really enjoy the American version, so we’ll be making Chinese-American Stir Fry Shrimp Lo Mein today.
Let us know if you are interested in the authentic lo mein, and we’ll try to make it happen in an upcoming article!
CiCi Li is the host of “CiCi’s Food Paradise” on NTD Television. Join her and discover quick and healthy recipes at CiCiLi.tv
Chinese-American Stir-Fry Shrimp Lo Mein
Prep and Cook Time
- 8 pieces of shrimp (Fun fact: Shrimp is rich in omega-3 fatty acids. Studies show that eating eight shrimp a day can reduce your breast cancer risk.)
- 12 ounces cooked Twin Marquis lo mein noodles
- 3 slices ginger
- 3 tablespoons oil
- 1 bunch scallions, cut the white to 1/2-inch pieces, cut the green to 1-inch pieces.
- 1 red bell pepper, sliced into thin strips
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon oil
- 1 teaspoon sesame oil
- A pinch of salt
- A pinch of pepper
- A pinch of sugar
In a small bowl, make the sauce by mixing the soy sauce, oyster sauce, oil, sesame oil, salt, pepper, and sugar.
Boil water in a pot, and add 3 slices of ginger in it (it will add more flavor to the noodles and the shrimp), then blanch the cooked lo mein noodles for 30 seconds. Take them out from the pot and rinse with cold water to stop them from cooking. In the same pot, boil the shrimp until medium well.
In a hot pan, add 3 tablespoons of oil, then add the white parts of scallions, and wait until the aroma comes out. Then add the slices of red bell pepper, noodles, shrimp, and the sauce, and stir until everything is mixed nicely. Lastly add the green parts of the scallions.