top of page
  • thefountainwoodfor

What's Cookin'? Shrimp Lo Mein

Updated: Jan 31, 2023

Patricia on Eagleton sent in this delicious recipe that whips up quick for a delicious dinner that is full of flavor. This recipe originally comes from the All-Clad website, though I was unable to find it on there. If you are looking for more recipes to add to your arsenal, definitely check out the website anyway, all of their recipes look amazing!

Patricia noted that she frequently uses whatever vegetables she happens to have on hand and that she rarely adds the ginger, meaning this particular recipe is easily adjustable to your specific tastes. For the purposes of this article we stuck to the recipe (save using a wok) and we can safely say it was a hit with the whole family, kids included!


1 pound 26-30 shrimp, peeled and deveined

1 bunch scallions cut into 1-inch pieces

1/4 bell pepper, julienne

1 carrot, julienne

1/2 head broccoli chopped(or other favorite vegetable)

1 cup mushroom sliced

1 tablespoon minced garlic

1 tablespoon minced or shredded ginger

1 cup bean sprouts

1 pound lo mein noodles cooked and drained

Vegetable oil for sauteing

1 tablespoon sesame seeds

For the Sauce:

1 tablespoon dark soy sauce

2 tablespoon soy sauce

2 tablespoon oyster sauce

2 tablespoon Mirin Rice Cooking wine

1 teaspoon sesame oil


1. Heat a tablespoon of vegetable oil in the wok and sauté the pepper, carrot,

broccoli, and mushroom until just tender. Remove from wok

2. Heat another tablespoon of vegetable oil in the wok and sauté the shrimp

until they are just translucent. Remove from wok

3. In a small bowl whisk together the soy sauce, oyster sauce, mirin, and

sesame oil

4. Heat another tablespoon of vegetable oil in the wok and add the garlic and

ginger, sauteed 1 minute or until fragrant.

5. Add the low mein noodles, sauteed vegetables, and shrimp, stir fry for 1


6. Add the sauce and stir fry until the noodles are well coated and the sauce just

begins to thicken.

7. Add the scallion and bean sprouts, toss, and remove from the pan. Garnish

with the sesame seeds.

PSA: I don't recommend this brand of Lo Mein, but if it is the one you buy you'll want to know that the noodles come bundled into portion sizes. I discovered this when I dumped the entire contents on the package into the water. We had to fish them out and un-bound them, but the damage was already done; our noodles were a clumpy mess.

No wok? No problem! We don't have one either and it still turned out delish. But having a wok would have made it A LOT easier. Huge thank you to Patricia for sending this recipe in!

Have a recipe you'd like to share with your neighbors? Send it in to to be featured!

Brought to you by:

Jessica Carter l DRE #01490419 l 818.590.4246 l

"Your Fountainwood neighbor and local area specialist"

2 views0 comments

Recent Posts

See All

Recipe of the Month- Creamy Shrimp Pasta

They say the dinner you eat before running a race should be one-third lean protein and two-thirds starch. So for any Great Race runners out there, this one’s for you! Not trying to carb load? You’ll s


bottom of page