Shrimp Lo Mein
Better than takeout, our easy 30-minute Shrimp Lo Mein recipe is the perfect comfort food for busy weeknights.
Enjoy the delicious combination of taste and texture. We toss succulent shrimp, tender noodles, and crisp vegetables in a savory soy-based sauce.
Shrimp Lo Mein Recipe Highlights
- SIMPLE AND QUICK TO PREPARE – This recipe is straightforward and can be made in 30 minutes, making it perfect for a quick yet satisfying meal.
- VERSATILE AND CUSTOMIZABLE – Feel free to swap the shrimp with other proteins or experiment with different vegetables, making this dish adaptable to your taste and dietary needs.
- RICH IN FLAVOR AND TEXTURE – Combining fresh ingredients and a robust, savory sauce creates a burst of flavors and textures in every bite.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
LO MEIN NOODLES – Choose your favorite fresh or dry noodles (further down, we have a whole section on what noodles will work best).
VEGETABLE OIL – Used for cooking, it helps in sautéing the ingredients to perfection.
LARGE SHRIMP – You can choose to buy fresh ones in the supermarket. Or buy them frozen and thaw them. If you live near Costco, look for their frozen shrimp. They taste amazing.
GARLIC – I used fresh garlic cloves, but you can also use minced garlic in a jar.
RED BELL PEPPER, ONION, CARROTS, SUGAR SNAP PEAS – These vegetables bring a crunchy, fresh element and a burst of color.
SOY SAUCE, OYSTER SAUCE, HOISIN SAUCE, SUGAR, SESAME OIL – Combined, they create a rich and flavorful sauce that coats every ingredient beautifully.
How To Make Shrimp Lo Mein
Please check the printable recipe card below for more detailed instructions.
- NOODLES – Follow package instructions, rinse, and set aside.
- SHRIMP – Sauté shrimp in a wok with vegetable oil until pink, then set aside.
- VEGETABLES – Stir-fry garlic, bell pepper, onion, carrots, and sugar snap peas.
- SAUCE – Combine soy sauce, oyster sauce, hoisin sauce, sugar, and sesame oil, and pour over vegetables.
- FINISH – Add noodles and shrimp and toss with the veggies and sauce.
- SERVE – Garnish with diced green onion and sesame seeds.
Lo Mein Noodles
- NOODLES – The most popular noodles for Lo Mein are fresh or refrigerated Chinese egg noodles. I used fresh noodles called Hokkien. They are pre-cooked egg noodles found in most grocery stores in the international refrigerated section. Here is a short description of some of the most popular noodles you could use.
- Egg Noodles – Traditional Chinese egg noodles are a popular choice for Lo Mein. They are wheat-based and have a slightly chewy texture. They absorb flavors well and add richness to the dish.
- Udon Noodles – Thick and chewy, udon noodles can be an excellent substitute. They provide a hearty bite and can handle the robust flavors of the sauce.
- Rice Noodles – For a gluten-free option, you can use rice noodles. They are delicate but slippery, so be cautious not to overcook them.
- Soba Noodles – Buckwheat-based soba noodles can add a nutty flavor to your Lo Mein. They are sometimes considered healthier because they have a higher protein and fiber content than other noodles.
- Substituting Noodles – If you can’t find specific Lo Mein noodles or the options above, you can use spaghetti or linguine. They have a similar texture and can work well in a pinch. Ramen noodles could also be a nice substitution.
- Cooking Time: If using dry noodles, regardless of the type of noodles you choose, cooking them al dente is crucial. Overcooked noodles can become mushy when stir-fried.
- Rinsing Noodles: After cooking, rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
Frequently Asked Questions
Can I use other protein sources besides shrimp?
You can customize this dish with chicken, beef, tofu, or your preferred protein. Adjust the cooking time accordingly.
Can I make this dish ahead of time?
While the freshness is best when served immediately, you can prepare components like chopping veggies and peeling shrimp in advance. Stir-fry everything just before serving for optimal taste and texture.
Can I use different vegetables in the Lo Mein?
Feel free to experiment with your favorite vegetables or use what’s in season. Snow peas, bok choy, or mushrooms could be excellent additions.
Can I use different types of noodles?
Yes, you can. While traditional Chinese egg noodles work best, you can substitute with udon, rice noodles, or even spaghetti if needed. Just be mindful of cooking times.
Can I make Shrimp Lo Mein spicier?
Add red pepper flakes, Sriracha, or your favorite hot sauce to spice things up according to your preferences.
Leftovers
STORE – Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave, adding a splash of water or broth to maintain moisture.
FREEZE – Freezing is not recommended, as the texture of the noodles and vegetables may change upon thawing. Enjoy the Shrimp Lo Mein fresh or refrigerated for the best taste and texture.
REHEAT – Warm up your leftovers in a pan or microwave.
More Easy And Delicious Shrimp Recipe
SHRIMP CARBONARA – Classic carbonara with perfectly sautéed shrimp.
EASY SHRIMP CHOWDER – A quick and hearty soup made.
SHRIMP AND MUSHROOM PASTA – Tender mushrooms and shrimp tossed with pasta in a creamy red wine sauce.
CLASSIC SHRIMP SALAD – A delicious creamy salad and our secret to cooking shrimp perfectly.
SHRIMP DIP – We use tiny shrimp for this creamy appetizer dip.
Please take a moment to rate our Shrimp Lo Mein recipe below!
Shrimp Lo Mein
Ingredients
- 12 ounces lo mein noodles
- 4 tablespoons vegetable oil
- 1 pound large shrimp peeled and deveined, fresh or frozen
- 4 cloves garlic minced
- 1 large red bell pepper thinly sliced
- 1 cup onion thinly sliced
- 1 cup carrots matchstick/shredded carrots -1 carrot, julienned
- 1 cup sugar snap peas
Sauce
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sugar
- 2 teaspoons sesame oil
Garnish (Optional)
- green onions sliced
- sesame seeds
Instructions
- Cook dry Lo Mein noodles according to the package instructions. Once done, drain, rinse in cold water, and set aside. (see notes for details)
- Heat 2 tablespoons of vegetable oil over medium-high heat in a large pan or wok. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove them from the pan and set aside.
- Add the remaining 2 tablespoons of vegetable oil to the same pan. Stir-fry the garlic, bell pepper, onion, carrots, and sugar snap peas until crisp-tender.
- Mix soy sauce, oyster sauce, hoisin sauce, sugar, and sesame oil in a small bowl. Pour the sauce over the vegetables in the pan.
- Add the cooked noodles and shrimp back to the pan. Toss everything together until the noodles are well coated and the ingredients are evenly distributed.
- If desired garnish with sliced green onions and sesame seeds.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Use regular pasta noodles if you don’t have dry Lo Mein noodles.
Yes, you can. If you look in the middle of the post, there’s a paragraph about what noodles/pasta you can use.
This shrimp lo mein is so good. Was a huge hit for the entire family. The sauce is perfect!
This is better than takeout.
The flavors are perfect and the shrimp is the best protein.
Oh wow, this Shrimp lo mein looks absolutely amazing! I can’t wait to make it for my family.
I’m so happy for this healthier than takeout recipe. It’s really delicious and it felt great eating it too!
This shrimp lo mein turned out great! And it was so much easier to make than I thought it was going to be,
This shrimp lo mein turned out great! And it was so much easier to make than I thought it was going to be.
That’s great! I’m so glad you enjoyed the recipe. Thank you for sharing. 💖
THE best lo mein, yum! My husband says that sauce was incredible. I used liquid amino in place of soy, and it worked perfect. I will make this again and again and again. The combinations blended perfectly together. Now I know I will never have to order this to go, as I can make it any time I want. Thanks Maike (is it pronounced May Key?)!!!
Super easy to make in less than an hour. It was so good!