Stir-Fried Shrimp Lo Mein with Garlic and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp and chewy egg noodles stir-fried with garlic, scallions, and a savory soy-based sauce for a classic Chinese noodle dish. This Chinese recipe, ready in about 20 minutes, pairs dried egg noodles, large shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil, add 8 oz dried egg noodles, and cook for 4 minutes until just tender but still firm; drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 12 oz peeled and deveined shrimp and stir-fry for 2-3 minutes until they turn pink and opaque; remove shrimp and set aside.
  3. Step 3: Add 1 tbsp vegetable oil to the wok, then stir in 4 minced garlic cloves and 4 sliced scallions, cooking for 30 seconds until fragrant.
  4. Step 4: Return the cooked shrimp to the wok along with the drained noodles. Pour in 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sugar, 1/4 tsp white pepper, and drizzle 1 tsp sesame oil. Toss everything together over high heat for 2 minutes until the noodles are coated and heated through.

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