Spicy Ecuadorian Shrimp Lo Mein

Servings 3


  • 1 lb fresh Ecuadorian Shrimp, peeled & deveined
  • 2 tbsp. canola oil for frying


  • 1 tsp corn starch
  • 1 tbsp Shaoxing Rice Wine
  • 2 tsp light soy sauce

Stir Fry Sauce

  • 1/3 cup Shaoxing Rice Wine
  • 1/4 cup oyster sauce
  • 4 large cloves garlic, pressed
  • 1 1/2 tbsp grated ginger
  • 2 tbsp. dark soy sauce
  • 1 tsp brown sugar
  • 1-2 tbsp chili garlic sauce (use more or less depending on heat tolerance)
  • 1 tbsp chili crisp (optional)

Stir Fry & Noodles

  • 8 ounces lo mein noodles, fresh if possible, you can also use a thicker spaghetti cooked al dente
  • 1 red pepper sliced thinly
  • 1 small container mushrooms thinly sliced
  • a couple handfuls of snow peas
  • ½ carrot shredded
  • 1 bunch scallions sliced


  • Remove tails from shrimp if you wish or leave them on for extra flavor. Mix the marinade ingredients in a bowl, add the shrimp and marinate for at least 20 minutes.
  • Instructions for preparing the lo mein noodles will be on the package. Be sure to have the noodles prepared and cold drained when you start to stir fry.
  • Prepare stir fry sauce in a 1-2 cup measuring cup. Mix well. Taste it and adjust the heat level to your preference. Set aside.
  • Heat the oil in a wok over medium heat. Wait till pan shimmers before adding shrimp. Cook for a minute, then turn the shrimp over using chopsticks or tongs. When the shrimp have barely turned pink, remove and set aside.
  • Add all the vegetables except scallions to the wok and turn the heat up a little. Depending on the cook you like of the vegetables you can add mushrooms first, then peppers and lastly snowpeas.
  • When the vegetables are nearly cooked, return the shrimp to the wok, cook for a minute or two to cook through. Add the well mixed stir fry sauce. Stir and add the noodles. Tongs are useful at this point to spread noodles out and incorporate them into the vegetables and sauce. Toss in scallions, stir and serve.


All of the ingredients listed are available at Veranda Asian Market on Forest Avenue in Portland or available online.  
Helpful hints: Trader Joe's carries frozen pure ginger and garlic cubes.  It makes it very easy for dishes like this.  I usually use 4-5 cubes of each for the sauce.  Just defrost and stir in.  
You can use other vegetables if you want.  I will use broccoli that I blanch prior to adding to stir fry so that the cook is crisp, bright green yet not undercooked. 
This recipe is also delicious with chicken or beef.  If you use chicken or beef, go the extra step and "velvet" it.  This step is what makes Chinese meat so tender!
Tried this recipe?Let us know how it was!