Ginger And Scallion Shrimp Lo Mein
Ginger And Scallion Shrimp Lo Mein is a easy Chinese recipe that serves 4. 380 calories per serving. Recipe by Cook! Stacey Cook on YouTube.
Prep: 12 min | Cook: 21 min | Total: 43 min
Cost: $24.01 total, $6.00 per serving
Ingredients
- 1 pound Large Shrimp (peeled, deveined, tails on or off per preference)
- 3 cloves Garlic (minced; divide 1/3 for early step and 2/3 for later)
- 2 slices Fresh Ginger (thin slices, about 5 g total, sliced lengthwise)
- 3 stalks Green Onions (separate stems (cut into small pieces) and leafy parts (cut into 2‑inch sections))
- 4 tablespoons Cornstarch (2 Tbsp for coating shrimp, 2 Tbsp for sauce slurry)
- 1 cup Unsalted Chicken Broth (cold; can substitute water for a lighter sauce)
- 2 tablespoons Soy Sauce (regular light soy sauce)
- 1 teaspoon Dark Soy Sauce (adds color and depth)
- 1 teaspoon Fish Sauce (provides salty umami)
- 1 tablespoon Oyster Sauce (adds richness)
- ½ teaspoon Sugar (balances salty flavors)
- 1 teaspoon Sesame Oil (adds nutty finish; drizzle at end)
- ½ teaspoon White Pepper Powder (divided between shrimp seasoning and sauce finishing)
- ½ teaspoon Salt (for noodle water and shrimp seasoning)
- 3 tablespoons Vegetable Oil (high‑smoke‑point oil for pan‑frying)
- 8 ounces Fresh Lo Mein Noodles (or dry egg‑noodle cakes, broken into strands)
Instructions
Prepare aromatics
Mince the three garlic cloves. Slice the ginger into two thin pieces. Trim three green onions; cut the white stems into small pieces and the leafy tops into 2‑inch sections. Keep stems and leaves separate.
Time: PT5M
Season and coat shrimp
Pat the peeled shrimp dry, sprinkle with ½ tsp salt and ¼ tsp white pepper, then toss to coat evenly. Sprinkle 2 Tbsp cornstarch over the shrimp and toss until each piece is lightly coated.
Time: PT5M
Make cornstarch slurry
In a small bowl combine 1 cup cold chicken broth (or water) with 2 Tbsp cornstarch. Stir until completely dissolved; set aside.
Time: PT2M
Cook the noodles
Bring a large pot of water to a rolling boil, add ½ tsp salt, then add the fresh lo mein noodles. Cook for about 1½ minutes (or until dry noodles are softened but still firm). Drain in a colander and set aside.
Time: PT7M
Temperature: boiling
Pan‑fry the noodles
Heat 1 Tbsp oil in a hot wok over medium‑high heat. Add the drained noodles, fry for 1 minute, toss, fry another minute, then stir‑fry for a final minute. Remove and set aside.
Time: PT3M
Temperature: medium-high
Crisp the shrimp
Add another 1 Tbsp oil to the wok. Place the coated shrimp in a single layer; let the first side turn golden and crispy (≈2 minutes), then flip and crisp the other side (≈2 minutes).
Time: PT4M
Temperature: medium-high
Add first garlic
Push the shrimp to the side, add 1 clove of the minced garlic to the pan and stir‑fry until just golden (about 1 minute).
Time: PT1M
Temperature: medium-high
Remove shrimp
Transfer the shrimp and garlic to a plate and set aside while you build the sauce.
Time: PT0.5M
Sauté stems and ginger
Add a splash more oil if the pan looks dry. Toss the green‑onion stems and let them sizzle for 30 seconds, then add the ginger slices and sauté another 30 seconds.
Time: PT1M
Temperature: medium-high
Add remaining garlic
Stir in the remaining two minced garlic cloves and cook for about 30 seconds until aromatic.
Time: PT0.5M
Temperature: medium-high
Create the sauce
Give the cornstarch slurry a quick stir, pour it into the wok, then add 2 Tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp fish sauce, 1 Tbsp oyster sauce, and ½ tsp sugar. Stir continuously as the mixture comes to a boil and thickens (≈2 minutes).
Time: PT2M
Temperature: medium-high
Finish sauce and combine
Drizzle 1 tsp sesame oil, sprinkle the remaining ¼ tsp white pepper, and add the leafy green‑onion sections. Return the fried noodles to the pan, toss to coat evenly, then slide the sauce over the shrimp on the serving plate.
Time: PT2M
Plate and serve
Arrange the sauced noodles on a serving platter, top with the crispy shrimp, and spoon any remaining sauce over everything. Serve immediately.
Time: PT0.5M
Nutrition Facts
- Calories
- 380
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Pescatarian, Dairy-Free
Allergens: Shellfish, Soy, Wheat, Egg
Ingredient Substitutions
- Instead of Large Shrimp: Scallops, Firm white fish like cod
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger (use ¼ tsp)
- Instead of Green Onions: Leeks, chives
- Instead of Cornstarch: Potato starch, tapioca starch
- Instead of Unsalted Chicken Broth: Low‑sodium chicken stock, water
- Instead of Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Molasses (tiny amount)
- Instead of Fish Sauce: Soy sauce (extra ½ tsp)
- Instead of Oyster Sauce: Hoisin sauce (½ Tbsp)
- Instead of Sugar: Honey (¼ tsp)
- Instead of Sesame Oil: Toasted sesame oil (same amount)
- Instead of White Pepper Powder: Ground black pepper (slightly less aromatic)
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Fresh Lo Mein Noodles: Dry egg noodles (same weight)
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Whisk or Spoon
- Large Pot
- Colander
- Wok or Large Skillet
- Spatula or Tongs
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Mincing garlic and slicing ginger evenly
- Seasoning and coating shrimp with cornstarch
- Cooking noodles just until al dente
- Achieving a golden, crispy crust on the shrimp
- Stirring the cornstarch slurry before adding to prevent lumps
- Thickening the sauce to a glossy consistency
- Tossing noodles quickly to coat with sauce without over‑cooking
Chef Tips from the Video
- Use a high‑smoke‑point oil like peanut or canola for the best crisp shrimp.
- If using dry egg‑noodle cakes, break them into strands before boiling.
- Add a splash of rice vinegar at the end for a subtle brightness if desired.
Troubleshooting
Shrimp is not crispy enough.
Make sure the pan is hot before adding shrimp and avoid crowding; fry each side until deep golden.
Sauce is too thin.
Simmer a little longer to reduce, or add an extra teaspoon of cornstarch slurry (pre‑mixed with cold liquid).
Noodles become mushy.
Do not overcook the noodles initially and toss them quickly in the hot pan to finish cooking.
Lumps form in the sauce.
Stir the cornstarch slurry well before adding and keep the sauce moving constantly as it thickens.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of oil.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Mince garlic, slice ginger, and cut green onions up to 4 hours ahead; keep covered in the fridge.
- Prepare the cornstarch slurry and store in a sealed jar in the refrigerator; give it a good shake before using.
- Coat the shrimp with cornstarch and keep refrigerated for up to 30 minutes before cooking for extra crispness.
Frequently Asked Questions
What is the cultural significance and history of ginger and scallion shrimp lo mein in Chinese cuisine?
Lo mein, meaning "stir‑fried noodles," originated in northern China as a street‑food staple. Adding shrimp, ginger, and scallions reflects the coastal regions' love for quick, seafood‑rich dishes that balance salty, sweet, and aromatic flavors.
What are the traditional regional variations of shrimp lo mein in Chinese cuisine?
In Shanghai, lo mein often uses soy‑based sauces and a touch of sugar, while Cantonese versions favor oyster sauce and a lighter broth. Sichuan styles may add chili oil and Sichuan pepper for heat, whereas the recipe here highlights ginger and scallion for a clean umami profile.
How is ginger and scallion shrimp lo mein traditionally served in China?
It is typically served hot, directly from the wok, on a shallow plate or bowl. The noodles are tossed with the sauce, and the crispy shrimp are placed on top, allowing diners to mix before eating.
What occasions or celebrations is ginger and scallion shrimp lo mein associated with in Chinese culture?
Lo mein dishes are popular for family gatherings, birthday banquets, and Lunar New Year meals because they symbolize longevity (the long noodles) and prosperity (the shrimp).
How does ginger and scallion shrimp lo mein fit into the broader Chinese noodle tradition?
It exemplifies the Chinese culinary principle of balancing texture and flavor: chewy noodles, crisp shrimp, aromatic ginger, and a glossy umami sauce, all cooked quickly over high heat.
What are the authentic traditional ingredients for ginger and scallion shrimp lo mein versus acceptable substitutes?
Authentic ingredients include fresh shrimp, wheat‑based lo mein noodles, soy sauce, oyster sauce, and Shaoxing wine (optional). Substitutes can be gluten‑free rice noodles, tamari for soy sauce, or fish sauce for added depth.
What other Chinese dishes pair well with ginger and scallion shrimp lo mein?
Pair it with a light soup such as egg drop or hot and sour soup, a crisp cucumber salad, and perhaps a simple steamed vegetable like bok choy to balance the richness.
What makes ginger and scallion shrimp lo mein special or unique in Chinese cuisine?
The combination of a crisp‑coated shrimp and a quick‑stir‑fry noodle creates contrasting textures, while the ginger‑scallion aromatics give a fresh, peppery lift that distinguishes it from heavier, sauce‑laden noodle dishes.
What are the most common mistakes to avoid when making ginger and scallion shrimp lo mein at home?
Common errors include overcooking the noodles, overcrowding the pan which steams rather than crisps the shrimp, and adding the cornstarch slurry without stirring it first, which leads to lumps.
Why does this ginger and scallion shrimp lo mein recipe use a cornstarch slurry instead of just soy sauce for thickening?
Cornstarch creates a glossy, velvety coating that clings to the noodles without making the sauce watery. Soy sauce alone would not thicken the sauce, resulting in a thin, less cohesive dish.
Can I make ginger and scallion shrimp lo mein ahead of time and how should I store it?
You can prep the aromatics, sauce slurry, and even coat the shrimp up to a few hours ahead. Store each component separately in the refrigerator and assemble and fry just before serving for optimal texture.
What does the YouTube channel Cook! Stacey Cook specialize in?
The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly recipes that blend classic comfort foods with fresh, seasonal ingredients, often featuring step‑by‑step visual guides.
How does the YouTube channel Cook! Stacey Cook's approach to Chinese cooking differ from other Chinese cooking channels?
Stacey Cook emphasizes simplicity and everyday pantry items, avoiding overly complex techniques while still preserving authentic flavors, whereas many Chinese cooking channels may focus on traditional methods or specialty ingredients.
Last updated: August 26, 2026
