Shrimp Lomein

When I lived in Astoria Queens for a short stint, there was this chinese restaurant that had the most amazing shrimp lomein. I would order it every time I went. When I was at a Spec’s store in Temple TX the other day where I pick up my Udon noodles of all things, I noticed that they had Lomein noodles! Ha, I thought—there is my next quest!

This recipe is a work in process but I had to borrow from a few to make my own. I will try to improve upon this but I have to say, if I made it like this every time, I would still crave it. I just want to get more creative with the veggies for next few iterations.


1/2 lb. of shrimp cut up into pieces, peeled of course..
1 teaspoon of cornstarch
1/4 cup rice wine vinegar
1 tablespoon chopped fresh ginger (or more…I don’t believe in “too” much ginger)
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon granulated sugar, or to taste
1/2 teaspoon sesame oil
1/4 cup stock homemade or store bought
1 red bell pepper
3 garlic cloves chopped/minced
1 cup or more sugar snap peas
6.4 oz (approximately or more )lomein noodles
6 tablespoons of canola or peanut oil

Marinate prepared shrimp in cornstarch and rice wine vinegar for 15 minutes

Meanwhile, mix oyster sauce, soy sauce, chicken stock, and sesame oil in a bowl. Let stand. (or sit if that is more comfortable : 0 )

Boil the lomein noodles but remove just before being all the way done…al dente style.

Saute ginger in canola or peanut oil and let the kitchen get all gingery! Then add shrimp until they turn pink. Remove.

Add a little more oil and saute red bell pepper and garlic. Once it starts to soften, add sugar snap peas and enjoy the beautiful colors as they swirl with your wooden spoon.

Add the lomein noodles in with the vegetables and pour in the soy/oyster/stock/oil mixture. Let noodles absorb the liquid.

Add the shrimp and ginger back to the pan and stir in.

Cut some green onions/scallions with some scissors over the dish before serving.

Serve immediately!

Yummers baby!


1 Comment (+add yours?)

  1. Kanani Mahelona
    Feb 04, 2012 @ 15:26:12

    Yum!!! I love reading the way you write your recipes: “let the kitchen get all gingery”, “enjoy the beautiful colors as they swirl with your wooden spoon”…this is cooking for the artist…love it!!!!


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