Shrimp Lo Mein is an easy dish to make at home and tastes just as good as any restaurant version. You can even prepare all of the ingredients ahead of time for an easy weeknight meal. I’ve always found that cooking is a great way to unwind from a stressful day of work, have a nice meal, pack a lunch for the next day and save 10 bucks from ordering takeout.
蝦仁撈麵在家裡也很容易做出，味道與任何餐廳版本一樣好。你甚至可以提前把所有材料準備好，讓平日的晚餐變得更輕鬆。我一直認為，煮飯是一種放鬆繁忙一天的好方式，能享用一頓美餐，為隔天準備午餐，並且省下叫外送的十美元。
A great thing to do is to take 30 minutes to prep ingredients the night before. Then, the next day when you get home, you can take everything out of the fridge, change into your t-shirt and sweatpants, and grab your wok. Dinner will be ready within 15 minutes!
一個很棒的做法是前一晚花30分鐘來準備配料。然後，第二天你回到家時，可以把所有材料從冰箱拿出，換上T恤與運動褲，拿起你的炒鍋。晚餐只需再花15分鐘就能完成！
This Shrimp Lo Mein recipe follows most restaurant versions pretty closely, but you can add anything you like to this dish! That lone stalk of celery or leftover half of an onion are great candidates to add in.
這道蝦仁撈麵的做法與大多數餐廳版本相當接近，但你可以在這道菜裡加入你喜歡的任何食材！那一根孤單的芹菜莖，或是剩下的一半洋蔥，都是很棒的加入候選。
If you don’t have shrimp, you could also try making our vegetable lo mein, or use ramen noodles to make a vegetable ramen instead!
如果你沒有蝦仁，也可以試著做我們的蔬菜撈麵，或是用拉麵麵條做成蔬菜拉麵！
Okay, let’s do this shrimp lo mein!
好了，讓我們開始做這道蝦仁撈麵！
Shrimp Lo Mein: Recipe Instructions
Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.
把蝦仁和麵條從冰箱取出，讓它們回到室溫。對麵條的一個小技巧是把整袋（未開封）浸在熱水中，這樣可以加速回溫而不會讓麵條變軟爛。
If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish, so they don’t dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.
如果找不到撈麵麵條，其實也可以用乾燥的 linguine 作替代。煮到略帶嚼勁的熟度（al dente），瀝乾，並立刻拌入1大匙植物油，讓油分充分混入麵條，使麵條不易黏在一起。始終在你準備要烹煮這道菜之前再準備麵條，這樣它們就不會變乾，並保持在室溫或更高溫度。這會讓快炒過程容易得多。
Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.
把糖、醬油、蠔油、芝麻油和白胡椒放在碗裡，直到糖完全溶解後備用。以高火加熱一個大炒鍋，直到冒煙，於鍋邊緣加入1大匙油。迅速把蝦仁攤在炒鍋裡，讓它們各面煎10–15秒。立即把蝦仁移至盤中，備用。
Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.
把蝦仁和麵條從冰箱取出，讓它們回到室溫。對麵條的一個小技巧是把整袋（未開封）浸在熱水中，這樣可以加速回溫而不會讓麵條變軟爛。
If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish, so they don’t dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.
如果找不到撈麵麵條，其實也可以用乾燥的 linguine 作替代。煮到略帶嚼勁的熟度（al dente），瀝乾，並立刻拌入1大匙植物油，讓油分充分混入麵條，使麵條不易黏在一起。始終在你準備要烹煮這道菜之前再準備麵條，這樣它們就不會變乾，並保持在室溫或更高溫度。這會讓快炒過程容易得多。
Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.
把糖、醬油、蠔油、芝麻油和白胡椒放在碗裡，直到糖完全溶解後備用。以高溫加熱一個大炒鍋，直到冒煙，於鍋邊緣加入1大匙油。迅速把蝦仁攤在鍋裡，讓它們各面煎10–15秒。立即把蝦仁移至盤子，備用。
Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic.
把炒鍋重新加熱至最高溫度，加入2大匙油，以及蒜頭。
After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.
幾秒鐘後，加入香菇、紅蘿蔔、筍與荸薺，快炒30秒。
Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage.
接著把紹興酒灑在鍋的周邊，然後加入白菜。
Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!
再翻炒30秒。把麵條均勻鋪在蔬菜上，整個拌炒1分鐘。現在你就能知道為什麼要讓所有材料保持室溫，否則等到加熱時就會過熟變成糊狀！
At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts, and scallions.
此時麵條應該已變軟，加入先前備好的醬汁混合物，拌勻直到全部融合。再用舀動的方式快炒30秒，直到醬汁均勻分布。加入蝦仁、雪豆、豆芽和蔥。再拌勻約2分鐘，即可上桌。
Mix well for another 2 minutes and serve! You will never order Chinese takeout shrimp lo mein again!
再拌勻約2分鐘即可上桌！你再也不會想點外帶的蝦仁撈麵了！
Some Homemade Chili Oil would go great with your your Shrimp Lo Mein!
自製辣油會很棒地搭配你的蝦仁撈麵！
