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Some nights, takeout just won’t cut it. That’s when I whip up this shrimp lo mein it’s got all the flavors of my favorite Chinese noodle dish, but made right at home in under 30 minutes. The shrimp are juicy, the noodles soak up that savory, slightly sweet sauce, and the crispy veggies add the perfect bite.
What is Shrimp Lo Mein?
Shrimp lo mein is a classic American Chinese takeout noodle dish made with stir-fried shrimp, vegetables, and soft wheat noodles tossed in a savory sauce. It’s quick to make and perfect for a flavorful weeknight dinner.
What’s the difference between Lo Mein and Chow Mein?
The difference is all in the noodles:
- Lo Mein uses soft, boiled noodles that are tossed with sauce and stir-fried with veggies.
- Chow Mein uses crispy, pan-fried noodles, giving the dish a crunchier texture.
Both are delicious, but shrimp lo mein is saucier and more tender, while chow mein has a crispier bite.
Ingredients for this recipe
Shrimp & Noodles:
- Lo mein noodles – The base of the dish, perfectly chewy and great for soaking up the sauce.
- Shrimp – Juicy, quick-cooking protein that makes this meal satisfying.
- Salt & Pepper – Simple seasoning to enhance the shrimp’s flavor.
- Cooking Oil – Helps sauté the shrimp and veggies to perfection.
Vegetables & Aromatics:
- Garlic & Ginger – Classic Chinese aromatics that bring bold flavor.
- Scallions – The white parts add depth while the green tops give a fresh finish.
- Cabbage, Onion & Carrots – A colorful mix of veggies that adds texture and crunch.
Sauce:
- Soy Sauce & Dark Soy Sauce – The umami base of the sauce, giving deep, rich color and flavor.
- Oyster Sauce – Adds a touch of sweetness and savory depth.
- Shaoxing Cooking Wine – Enhances the dish with authentic Chinese flavor.
- Sesame Oil – A nutty, toasty finish that ties everything together.
- Black or White Pepper – A hint of spice for balance.
- Brown Sugar – Slight sweetness to complement the salty and umami flavors.
- Water & Cornstarch – Helps thicken the sauce for that glossy, restaurant-style finish.
How to make shrimp lo mein
Start by mixing the lo mein sauce ingredients in a bowl and setting it aside. Season the shrimp with salt and pepper, then cook them in a hot wok for about a minute until pink. Remove and set aside.
Next, bring a large pot of water to a boil and cook the lo mein noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
Then, sauté the garlic, ginger, scallions, cabbage, carrots, and onion until slightly softened. Push the veggies to one side, add the noodles, and pan-fry for a minute before pouring in the sauce. Toss everything together, add the shrimp back in, and stir-fry until fully combined.
Serve hot with extra scallions on top!
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Commonly Asked Questions
Absolutely! Swap the shrimp for chicken, beef, pork, or tofu to customize this dish.
Store in the fridge in an air tight container for 3-4 days. I like to simply reheat in the microwave until hot.
Feel free to add bean sprouts, mushrooms or even bok choy to your lo mein noodles.
Shrimp Lo Mein
Ingredients
Noodles:
- 16 oz Lo mein noodles
- ½ lb Shrimp, peeled & deveined, tail removed
- Salt
- Pepper
- 1 tbsp cooking oil
- 4 Garlic cloves , minced
- 1 tsp ginger, minced
- 3 Scallions , chopped, green & white part separated
- 1 cup Cabbage , Sliced
- ½ yellow onion , sliced or white onion
- carrots , sliced
Sauce:
- 2 tbsp Soy sauce
- 2 tsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing cooking wine
- ½ tsp sesame oil
- Black or white pepper
- 2 tsp brown sugar
- 1 tbsp water
- ½ tbsp cornstarch
Instructions
- In a small bowl, combine all the ingredients for the sauce. Whisk together really well and set aside.
- Season the shrimp with salt and pepper.
- Boil a pot with water and cook the lo mein noodles for about two minutes until al dente. You don’t want to overcook the noodles or they will be mushy when stir frying later. Remove, drain and set aside. I like to rinse the noodles with cold water so they don’t stick together and it stops the cooking process.
- Heat a wok or large pan over medium high heat. Add the cooking oil and once hot add in the shrimp. Cook the shrimp for about 30 seconds then add in the garlic, ginger and whites of the scallions. Stir this around for about a minute or until the shrimp are pink and curled in the shape of a C. Remove from the wok and set aside.
- To the same wok, add one more tablespoon of oil. Then add in the onion, cabbage and carrots. Let this cook for about 5 minutes, stirring constantly.
- Push the vegetables to the side of the wok and add the lo mein noodles in. Pan fry the noodles for about 1 minute. Add the sauce to the pan and the shrimp.
- Stir everything together for about 1 minute. Then add in the green part of the scallions and toss until combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
