This easy Shrimp Lo Mein recipe is even better than takeout! Shrimp, veggies, noodles, and an umami-forward sauce are tossed together in a skillet, leaving you with a flavorful meal in under 30 minutes.
Making Chinese takeout favorites at home is kind of my thing. Like fried rice, orange chicken, and sweet and sour chicken, most takeout-inspired meals are cooked and ready to eat in the same amount of time it takes to order and wait for the delivery!
Shrimp Lo Mein is another takeout favorite made with long, soft egg noodles, stir fried shrimp, and vegetables tossed in a savory lo mein sauce. It’s a breeze to make at home and is ready in under 30 minutes! Every bite is bursting with salty, savory, and umami goodness.
Best of all, lo mein (lāo miàn) recipes are known for being flavorful and flexible. You can easily swap the shrimp for your favorite protein, add as many vegetables as you like, or adjust the sauce to fit your taste buds or dietary needs.
- This recipe makes two servings in under 30 minutes.
- A layered and flavorful takeout-inspired dish made with a short list of budget-friendly ingredients.
- It’s just plain flexible! Switch up the noodles, protein, vegetables, and more to make this recipe your own.
Soy sauce - This is used as the base of the lo mein sauce. You can use tamari as a gluten free alternative.
Hoisin sauce - If you don’t have hoisin sauce, add more brown sugar in its place (1 tablespoon instead of 1 teaspoon).
Shrimp - Use fresh or frozen peeled and deveined shrimp. Remember to thaw frozen shrimp in the fridge before cooking. Whether you use tail-on shrimp or remove the tails is totally up to you.
Vegetables - I used a mix of broccoli florets, carrots, and red bell peppers but you can use any variety of fresh or frozen vegetables you like or already have at home.
Lo mein noodles - Lo mein is usually prepared with fresh Chinese egg noodles. These should be in the refrigerated section at most major grocery stores but if you can’t find them, use any of the noodles suggested in the FAQs.
Step 1: Make the sauce and cook the noodles. Whisk the soy sauce, hoisin sauce, brown sugar, and sesame oil together in a small bowl. Meanwhile, start cooking the noodles according to the package instructions.
Step 2: Cook the shrimp. Heat the oil in a large skillet over medium heat. Once it’s hot, add the shrimp and cook until they turn pink. Transfer them to a plate while you cook the vegetables.
Step 3: Cook the veggies. Heat more oil in the now-empty skillet, then add the bell peppers, carrots, and broccoli. Once they’re starting to soften, add the garlic and ginger.
Step 4: Toss everything together. Return the shrimp to the pan and pour the sauce over top. Stir together, then add the noodles and toss to coat. Garnish the lo mein with green onions and sesame seeds, scoop it into bowls, and enjoy!
Tips and FAQs
- Save a little extra time by cooking the shrimp in the air fryer. This way, you’re able to multitask and cook the vegetables and shrimp at the same time.
- Drain the water from the noodles but do not rinse them under running water. You want the excess starch to remain on the noodles because it helps thicken the sauce.
- Don’t cook the noodles too far in advance, either. The water needs to be drained as soon as they’re done cooking but they can clump together if they sit for too long out of the water.
- To make spicy shrimp lo mein, add sriracha, red pepper flakes, chili garlic sauce, or dried red chilies to the sauce.
What’s the difference between lo mein and chow mein?
Lo mein and chow mein (chāu-mèn) are strikingly similar, as they’re both made with Chinese egg noodles, veggies, proteins, and a stir fry sauce.
The main difference is how the noodles are introduced to the dish. Chow mein noodles are stir fried along with the veggies, meat, and sauce. In comparison, lo mein noodles are tossed with the veggies, meat, and sauce at the end of cooking.
What noodles are best for lo mein?
For a close-to-authentic lo mein, use fresh Chinese egg noodles (in the refrigerator section of the grocery store). But if you can’t find lo mein noodles, use dry lo mein noodles, chow mein noodles, whole wheat spaghetti noodles, fettuccine noodles, and linguine noodles instead.
What else can you add to shrimp lo mein?
Have a little fun with this recipe by customizing it with more add-ins, such as:
- Meat - Instead of (or in addition to) the shrimp, add sliced chicken, beef, or pork, or make a combination lo mein with all of the above. Try crispy tofu or tempeh for a vegetarian version.
- Vegetables - Shredded cabbage, snow peas, baby corn, water chestnuts, green beans, bok choy, onion, and mushrooms are all excellent options. Regardless of the veggies you use, remember to cut them into even bites for quick cooking.
- Scrambled eggs - If you love scrambled eggs in fried rice, then you’ll love them in lo mein. It’s easiest to scramble the eggs separately and then toss them in at the very end with everything else.
Can this recipe be made gluten free?
Sure! Use these ingredient modifications to make gluten free lo mein:
- Gluten free lo mein sauce - Substitute the soy sauce with tamari, gluten free soy sauce, or coconut aminos, and use gluten free hoisin sauce. If you can’t find it, gluten free teriyaki sauce has similar flavor dimensions.
- Gluten free lo mein noodles - Instead of egg noodles made with wheat, try wide rice noodles or a gluten free variety of spaghetti-like pasta.
Refrigerator: Let the leftovers cool completely, then store them in an airtight container in the fridge for 4 to 5 days.
Freezer: Lo mein should freeze well in a freezer-safe container for 1 to 2 months. Just let it defrost in the fridge before reheating.
Reheating: Reheat the leftovers in the microwave for a few minutes or return the noodles to a skillet over medium-high heat. The noodles will soak in some of the sauce as they sit but you can thin out the consistency by adding a splash of water or broth to the pan.
More saucy noodle recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Shrimp Lo Mein
- 3 tablespoon soy sauce 1
- 1 tablespoon hoisin sauce if you don’t have or want to use hoisin sauce, increase brown sugar to 1 tbsp
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 lb. shrimp peeled and deveined, tails on or off
- 2 tablespoon avocado oil divided
- 1 red bell pepper thinly sliced
- 1 carrot thinly sliced into rounds
- 1 cup broccoli chopped into small florets
- 2 garlic cloves minced
- ½ teaspoon fresh ginger grated
- 5 oz. lo mein noodles
- green onion for garnish (optional)
- Start by making the sauce: whisk the soy sauce, hoisin sauce, brown sugar, and sesame oil together; set aside. At this point, you should also cook the noodles according to the package instructions.
- Next, heat 1 tablespoon of oil in a large skillet over medium heat, then add the shrimp and cook it until it’s pink, making sure not to overcook it. Use a slotted spoon to remove the shrimp.
- Add the remaining oil to the skillet, then add the bell pepper, carrots and broccoli and sauté for 3-4 minutes. Then, add the garlic and ginger and sauté for 30 seconds.
- Add the shrimp back into the skillet, then pour in the sauce and give everything a good stir before adding in the noodles. Use tongs to toss everything together.
- Garnish with green onion (optional) and enjoy!
Leave a Reply