Lo Mein

It wasn’t until the early 1960s that Americans in the United States first experienced authentic Chinese cuisine. My family was lucky enough to become friends with a family who opened a Chinese Restaurant in our town. They often invited us to join them in New York City’s Chinatown to enjoy a meal with their extended family. Of course, my favorite was Dim Sum especially the Char Siu Bao also known as Steamed Pork Buns.

I often prepare Sweet and Sour Pork, Pork Fried Rice and especially Lo Mein. Here’s a photo of our friend teaching me how to prepare Lo Mein. This is the first time I’ve written down the recipe, but I’ve been making it the same way for years. It is delicious every time so I decided to share it with you.

The secret is the noodles and the sauce. I was taught to fry the noodles first and then boil them. In this recipe, I use fresh, thin fettuccine pasta and it was perfection. You could also use rice noodles or spaghetti noodles.

In the spirit of “make once – use twice,” as I prepared this recipe, I also started my Shrimp Bisque recipe. That way, I’m cleaning and cooking the shrimp once for two recipes. The ingredients list includes 1 pound of shrimp. About 1/3 of the cooked shrimp will be reserved to “quick start” Shrimp Bisque.

In this recipe I used snow peas but you could also add bok choy. A variety color gives this dish visual appeal and I love the earthy flavor of the sauce with the vegetables.

This recipe serves two to three depending upon portion size.


  • 1 pound raw shrimp (set aside 1/3 for the Shrimp Bisque)

  • 1/2 pound fresh, thin fettucine pasta

  • 2 tablespoons canola oil

  • 1 tablespoon sesame oil

  • 2 teaspoons oyster sauce

  • 2 teaspoons low sodium soy sauce

  • 1/2 cup sliced shiitake mushrooms

  • 1/2 cup snow peas, sliced

  • 1 carrot, cut in julienne strips

  • 1 small white onion, sliced thin

  • 1 clove garlic, crushed

  • 1/2 teaspoon freshly grated ginger root

  • 1/2 cup seafood stock


  • Add one tablespoon of the vegetable oil to a saute pan and fry the pasta until a golden brown. Then boil the pasta for 5 minutes and set aside.
  • Peel and devein the shrimp. Add the other tablespoon of vegetable oil to the pan you used to fry the pasta. Add the shrimp to the pan and when the shrimp turns pink, remove from the pan.
  • Add onion and garlic to the saute pan. Cook until the onion is tender. Add the carrot, mushrooms, ginger root, seafood stock, oyster sauce, sesame oil and soy sauce. Cook for two minutes on medium heat.
  • Add the snow peas and shrimp to the pan. Cook for another two minutes. You don’t want to overcook the snow peas! They should be bright green and crisp.
  • Add the pasta and gently mix all the ingredients together. Turn off the heat let everything rest for two minutes. Occasionally stirring to mix the sauce throughout.
  • Serve and enjoy.