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“The Chinese classic shrimp and noodle dish. Prep time includes time to chill the noodles.”
1hr 6mins

Ingredients Nutrition


  1. Boil lo mein noodles for 3 minutes then drain and rinse in cold water (they should be al dente); place in a bowl, toss with 2 tbsp of sesame oil and refrigerate until well-chilled, about 30 minutes.
  2. Peel and devein shrimp, if necessary; mix together 1 tsp rice wine, 1/2 tsp salt, egg white, and cornstarch and pour over shrimp, and marinate 15-20 minutes.
  3. In a small bowl, mix together 2 cups water, 3 tbsp soy sauce, 3 tbsp rice wine 1 1/2 tbsp cornstarch, 1 tsp sugar, and the 1/2 tsp salt; set aside as your seasoning sauce.
  4. Heat 1 tbsp peanut oil and 1 tbsp sesame oil in wok and add ginger slices; cook until fragrant, then add shrimp and stir-fry until just pink, about 2-4 minutes.
  5. Add green onions, bean sprouts, celery, bamboo shoots, and shredded carrot and stir-fry another minute.
  6. Place chilled noodles into the wok and cook, stirring, until the noodles are hot, 2-3 minutes.
  7. Add the seasoning sauce and cook until hot and lightly thickened, about half a minute.
  8. Serve hot.

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