30 minutes

Shrimp Lo Mein

There’s no need for takeout when you have this delicious shrimp lo mein recipe in your back pocket! With tender shrimp, chewy lo mein noodles and tons of fresh veggies in a savory sauce, this easy lo mein is even better than your favorite restaurant. 

Chinese food has always been my favorite takeout food. In grad school, my husband and I had a truly spectacular little Chinese restaurant right down the street from us, and it was a regular on our monthly menu. Unfortunately, in our new town, we haven’t found a favorite spot yet. 

The silver lining is that I’ve learned to make many of my favorite Chinese takeout dishes at home. This easy shrimp lo mein is loaded with tons of fresh broccoli, red peppers and juicy shrimp, in a savory lo mein sauce that is packed with flavor. The chewy egg noodles are so satisfying and delicious, this is sure to become one of your go-to recipes when you’re craving takeout. 

This recipe is super customizable, so make it your own! Substitute chicken for chicken lo mein, or edamame for vegetarian. Use any of your favorite veggies – I have tons of ideas in the ingredient notes below. For more homemade takeout recipes, try my shrimp and chicken fried riceveggie ramen stir fryground chicken stir fry, and cajun fried rice

A white plate with shrimp lo mein. A fork stands straight up from the plate, with lo mein noodles twirled around it. Another plate of lo mein is in the background.

You Will Love This

  • When you make lo mein at home you can customize it exactly how you like with fresh ingredients and all your favorite veggies.
  • This is a quick-cooking recipe that can be on the table in only 30 minutes.
  • This easy lo mein recipe has a super flavorful sauce that goes well on all kinds of stir fry dishes. 

Ingredients

To make this easy shrimp lo mein recipe, you need the following simple ingredients (exact measurements are in the recipe card below):

Ingredients for shrimp lo mein on a grey background with text labels.

Ingredient Notes

  • Oil: This recipe calls for two types of oil – vegetable oil and sesame oil. The vegetable oil is used to cook the stir fry. You could substitute olive oil or avocado oil. The sesame oil is a crucial flavor component of the sauce, so don’t substitute that! If you want to use one oil, use sesame oil to stir fry the veggies. I had both on hand, and sesame oil has a lower smoke point so it’s not ideal for the high temperature of stir frying. I have used it before without issues though!
  • Shrimp: I used peeled and deveined shrimp with the tails off to keep this recipe easy. 
  • Veggies: You can use any of your favorite quick-cooking stir fry veggies in this recipe. I used red bell peppers, broccoli and thinly sliced carrots. Different vegetables that would also work great include green beans, snow peas, snap peas, bean sprouts, sliced napa cabbage or bok choy, water chestnuts or bamboo shoots, or baby corn. 
  • Pasta: I used Wel-Pac Lo Mein Egg Noodles in this recipe, which I found in the Asian section of my local grocery store. Some specialty grocery stores have fresh lo mein noodles in the freezer section, which would be great in this recipe. If you can’t find lo mein noodles, udon noodles or plain spaghetti noodles work great too!
  • Sauce: I kept my sauce simple, with a combination of dark soy sauce, sesame oil, garlic, ginger and brown sugar. Corn starch is used as a thickener to help the sauce stick to the pasta. If you want to experiment, try adding a touch of oyster sauce or hoisin sauce to yours for a little extra kick of flavor. 

Instructions

Step One: Heat a large pot of salted water on the stovetop. Add the lo mein noodles and cook according to package instructions until about 1 minute shy of al dente. Drain the noodles, rinse with cold water, and set aside. 

Tip: If your noodles are done well in advance of your stir fry, toss the noodles with a splash of olive oil or vegetable oil to keep them from sticking together while you finish cooking.

A metal mesh colander with cooked lo mein noodles.

Step Two: Make the stir-fry sauce. Add the soy sauce, water, sesame oil, garlic, ginger, brown sugar, and cornstarch to a small bowl. Whisk together until no lumps remain and set aside.

A glass bowl of soy sauce, with 5 glass bowls above it holding ingredients for lo mein sauce.
A glass bowl of lo mein sauce, fully whisked together and light brown. Five empty glass bowls sit above the main bowl.

Step Three: Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp, and season with salt and pepper. Cook the shrimp for about 4-5 minutes, until fully cooked through. Remove the shrimp from the pan and set aside.

A grey skillet with uncooked shrimp sprinkled with salt and pepper.
A grey skillet with cooked shrimp sprinkled with salt and pepper.

Step Four: Add the broccoli, carrot, and red pepper to the skillet. Stir fry the vegetables for 4-5 minutes until tender-crisp.

A grey skillet with broccoli, red peppers and carrot strips, not yet cooked.
A grey skillet with stir fried broccoli, red peppers and carrot strips. A glass bowl of cooked shrimp is to the side.

Step Five: Return the seasoned shrimp to the pan. Whisk the sauce again to make sure it is still well incorporated. Add the prepared sauce to the pan and stir well to coat the veggies and shrimp in the sauce.

A grey skillet with cooked broccoli, red peppers, carrot strips and shrimp, with lo mein sauce poured over top.
A grey skillet with cooked broccoli, red peppers, carrot strips and shrimp, with thickened lo mein sauce fully incorporated throughout.

Step Six: Reduce the heat to medium and allow the stir fry to cook for 3-4 minutes, stirring frequently, until the sauce is slightly thickened. Add the cooked noodles and toss together with the stir fry until the noodles are well coated in sauce. 

A grey skillet with cooked broccoli, red peppers, carrot strips and shrimp, topped with cooked lo mein noodles, not yet mixed in.
A grey skillet with shrimp lo mein. Green onions, red pepper flakes and sesame seeds are to the side.

Step Seven: Garnish the lo mein with green onions and a pinch of red pepper flakes, if desired. Serve immediately. 

A white plate of shrimp lo mein, with a second plate in the upper left corner. Red pepper flakes are sprinkled across the background.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2-3 days. To reheat the lo mein, sprinkle a little bit of water over the pasta before microwaving, so that the noodles don’t dry out. 

A close up view of shrimp lo mein, with lo mein noodles and veggies fully filling the frame.

Shrimp Lo Mein

There's no need for takeout when you have this delicious shrimp lo mein recipe in your back pocket! With tender shrimp, chewy lo mein noodles and tons of fresh veggies in a savory sauce, this easy lo mein is even better than your favorite restaurant. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 6 servings
Calories 203 kcal

Ingredients
  

For the stir fry

  • 1 tbsp vegetable oil
  • 1 lb raw shrimp peeled, deveined, and tails removed
  • ½ tsp kosher salt divided
  • ¼ teaspoon black pepper
  • 2 cups broccoli florets
  • 1 red pepper cut into strips
  • 2 large carrots cut into strips
  • 8 ounces Chinese egg noodles
  • 2 tablespoons sliced green onions
  • 1 pinch red pepper flakes optional

For the sauce

  • ¼ cup soy sauce
  • ½ cup water
  • 1 tablespoon sesame oil
  • 3 cloves garlic
  • ½ tsp minced ginger
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch

Instructions
 

  • Heat a large pot of salted water on the stovetop. Add the lo mein noodles and cook according to package instructions until about 1 minute shy of al dente. Drain the noodles and set aside.
  • Make the stir-fry sauce. Add the soy sauce, water, sesame oil, garlic, ginger, brown sugar, and cornstarch to a small bowl. Whisk together until no lumps remain and set aside.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp, and season with salt and pepper. Cook the shrimp for about 4-5 minutes, until fully cooked through. Remove the shrimp from the pan and set aside.
  • Add the broccoli, carrot, and red pepper to the skillet. Stir fry the vegetables for 4-5 minutes until tender-crisp.
  • Return the shrimp to the pan. Whisk the sauce again to make sure it is still well incorporated. Add the sauce to the pan and stir well to combine.
  • Reduce the heat to medium and allow the stir fry to cook for 3-4 minutes, stirring frequently, until the sauce is slightly thickened. Add the cooked noodles and toss together with the stir fry until the noodles are well coated in sauce.
  • Garnish the lo mein with green onions and a pinch of red pepper flakes, if desired. Serve immediately.

Notes

Tip: If the noodles are done well before the stir fry, toss them with a teaspoon of olive oil or vegetable oil to keep them from clumping together while the stir fry cooks.
Veggies: You can use any of your favorite quick-cooking stir fry veggies in this recipe. I used red bell peppers, broccoli and thinly sliced carrots. Different vegetables that would also work great include green beans, snow peas, snap peas, bean sprouts, sliced napa cabbage or bok choy, water chestnuts or bamboo shoots, or baby corn. 
Pasta: I used Wel-Pac Lo Mein Egg Noodles in this recipe, which I found in the Asian section of my local grocery store. Some specialty grocery stores have fresh lo mein noodles in the freezer section, which would be great in this recipe. If you can’t find lo mein noodles, udon noodles or plain spaghetti noodles work great too!

Nutrition

Calories: 203kcalCarbohydrates: 22gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 95mgSodium: 1255mgPotassium: 315mgFiber: 3gSugar: 5gVitamin A: 4726IUVitamin C: 45mgCalcium: 71mgIron: 2mg
Keyword easy lo mein, homemade lo mein, shrimp lo mein
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