Hot and Sour Shrimp Lo Mein Recipe

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Rommel Published: May 1, 2020 Modified: September 18, 2020
takis sapas | Flickr.com

A spicy dish made with hot chili paste.

How To Make Hot and Sour Shrimp Lo Mein

A delicious recipe for fiery shrimp lo mein! Pucker up with it's well-balanced and tasty hot and sour sauce coated lo mein noodles with juicy and plump shrimps. Shrimps tossed with a rich ginger marinade just before cooking adds a layer of complexity in this hot and sour noodle dish.

  • 1 1/2 lb. shrimp (peeled, scored down the back, deveined and rinsed)

Ginger Marinade

  • 3 tbsp. Chinese rice wine (or sake)
  • 1 1/2 tbsp. fresh ginger (minced )
  • 1 tsp. sesame oil (toasted )
  • 3 1/2 tbsp. safflower (or corn oil)
  • 1 medium red onion (thinly sliced)
  • 2 1/2 tbsp. garlic (minced )
  • 1 tsp. hot chili paste
  • 1 1/2 cup water chestnuts (blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry, sliced canned )
  • 1/2 lb. snow peas (ends snapped and strings removed)

Hot and Sour Sauce

  • 1 1/2 cup chicken broth (or water)
  • 5 1/2 tbsp. soy sauce
  • 2 tbsp. Chinese rice wine (or sake)
  • 2 tbsp. sugar
  • 2 tbsp. Chinese black vinegar (or Worcestershire sauce)
  • 1 tsp. sesame oil (toasted )
  • 1 tbsp. cornstarch
  • 1/2 lb. flat noodles (such as fettuccini or linguine, cooked until just tender, rinsed under cold water, and drained)
  1. To make ginger marinade, mix all ingredients well.
  2. To make hot and sour sauce, mix all ingredients well.
  3. In a bowl, combine the shrimp with the ginger marinade, tossing lightly to coat.
  4. Heat a wok or heavy skillet over high heat. Add 2 Tbs. of the oil and heat until very hot but not smoking.
  5. Add the shrimp and toss lightly for about 1 1/2 minutes until they turn pink.
  6. Remove with a handled strainer or a slotted spoon and drain in a colander.
  7. Wipe out the wok.
  8. Reheat the wok over medium-high heat.
  9. Add the remaining 1 1/2 Tbs. of oil and heat until hot, about 20 seconds.
  10. Add the onion, garlic, and chili paste and stir-fry until the onion is slightly softened, 1 1/2-2 minutes.
  11. Add the water chestnuts and snow peas, turn up the heat to high, and toss until heated through.
  12. Add the hot-and-sour sauce and cook, stirring constantly to prevent lumps, until thickened, 2 to 3 minutes.
  13. Add the shrimp and noodles and mix gently.
  14. Transfer to a platter and serve immediately.

How To Make Hot and Sour Shrimp Lo Mein

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A delicious recipe for fiery shrimp lo mein! Pucker up with it's well-balanced and tasty hot and sour sauce coated lo mein noodles with juicy and plump shrimps. Shrimps tossed with a rich ginger marinade just before cooking adds a layer of complexity in this hot and sour noodle dish.

Prep: 35 mins
Cook: 1 hr 20 mins
Total: 1 hr 55 mins
Serves:
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Ingredients

  • 1 1/2 lb. shrimp, peeled, scored down the back, deveined and rinsed

Ginger Marinade

  • 3 tbsp. Chinese rice wine , or sake
  • 1 1/2 tbsp. fresh ginger, minced
  • 1 tsp. sesame oil, toasted
  • 3 1/2 tbsp. safflower , or corn oil
  • 1 medium red onion, thinly sliced
  • 2 1/2 tbsp. garlic, minced
  • 1 tsp. hot chili paste
  • 1 1/2 cup water chestnuts, blanched in boiling water for 10 seconds, refreshed in cold water, drained, and patted dry, sliced canned
  • 1/2 lb. snow peas, ends snapped and strings removed

Hot and Sour Sauce

  • 1 1/2 cup chicken broth, or water
  • 5 1/2 tbsp. soy sauce
  • 2 tbsp. Chinese rice wine , or sake
  • 2 tbsp. sugar
  • 2 tbsp. Chinese black vinegar , or Worcestershire sauce
  • 1 tsp. sesame oil, toasted
  • 1 tbsp. cornstarch
  • 1/2 lb. flat noodles, such as fettuccini or linguine, cooked until just tender, rinsed under cold water, and drained

Instructions

  1. To make ginger marinade, mix all ingredients well.
  2. To make hot and sour sauce, mix all ingredients well.
  3. In a bowl, combine the shrimp with the ginger marinade, tossing lightly to coat.
  4. Heat a wok or heavy skillet over high heat. Add 2 Tbs. of the oil and heat until very hot but not smoking.
  5. Add the shrimp and toss lightly for about 1 1/2 minutes until they turn pink.
  6. Remove with a handled strainer or a slotted spoon and drain in a colander.
  7. Wipe out the wok.
  8. Reheat the wok over medium-high heat.
  9. Add the remaining 1 1/2 Tbs. of oil and heat until hot, about 20 seconds.
  10. Add the onion, garlic, and chili paste and stir-fry until the onion is slightly softened, 1 1/2-2 minutes.
  11. Add the water chestnuts and snow peas, turn up the heat to high, and toss until heated through.
  12. Add the hot-and-sour sauce and cook, stirring constantly to prevent lumps, until thickened, 2 to 3 minutes.
  13. Add the shrimp and noodles and mix gently.
  14. Transfer to a platter and serve immediately.
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