Lo Mein Prawn Noodle Stir fry

Based on the traditional Cantonese Shrimp. “Lo Mein” means “stirred noodle”

Lo Mein in Mandarin is known as “Ban Mein” i.e. mixed sauce noodle which is not stir fried together, but tossed together to give a wet “saucy” dish. The sauce is traditionally made up of vegetable stock, soy sauce, cornstarch and traditional aromatics like garlic, ginger, dried Chinese mushrooms are used. 

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  • Serves 2
  • Preparation 5 mins
  • Cooking time 10 mins
  • Not Suitable for Vegetarians


  • 1 tablespoon sunflower oil
  • 2 garlic cloves, crushed, peeled and finely chopped
  • 1 inch piece of fresh root ginger, peeled and grated  
  • 6 (100g) fresh shitake mushrooms, sliced (other mushrooms can also be used)
  • 100g Tender Broccoli Stems, sliced into 1 inch pieces
  • 1 packet of Amoy Chow Mein Stir Fry Sauce
  • 2 X 150g Amoy’s Soft Thread Noodles
  • 150g Cooked Large Black Tiger Prawns
  • 1 tablespoon Amoy’s Dark Soy Sauce 


  1. Prepare the vegetables.
  2. Heat a wok (or large sauté pan) over high heat. Add the sunflower oil swirling so it coats the side of the wok (or pan). Add the garlic and ginger and cook for 30 seconds stirring quickly to release their aroma. Follow quickly with the mushrooms and broccoli, cook tossing for 40 seconds.
  3. Add in the Amoy Chow Mein Stir Fry Sauce and Amoy’s Soft Thread Noodles and toss stirring. Add the Cooked Tiger Prawns and continue to toss gently so all the flavours are fused together. Finally season with a splash of Amoy’s Dark soy sauce. Take off the heat. Ladle & divide between serving plates, garnish serve & eat immediately.
Tip: Sprinkle dried chilli flakes to give the dish an extra pop of heat or add a sliced spring onion and toss in with the prawns to give a fresh oniony bite at the end.

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How To Choose Your Soy Sauce

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