Shrimp Lo Mein Recipe

I absolutely love making this Shrimp Lo Mein Recipe whenever I’m craving takeout but want something fresher and healthier at home.

It’s incredibly fast to whip up, and the combination of juicy shrimp and tender noodles in a savory sauce is just unbeatable.

I usually find myself sneaking bites right out of the pan before I even get it to the table because it smells that good. Trust me, once you try making this yourself, you might delete your local delivery app for good.

Ingredients

Here are the specific ingredients I use to make this dish really shine, focusing on fresh flavors and the right textures.

• 4 ounces egg noodles (dry) – I prefer these over spaghetti because they have that authentic chewiness, but ramen noodles (seasoning packet discarded) work in a pinch.
• 1 tablespoon vegetable oil – You need a neutral oil with a high smoke point for stir-frying the veggies and shrimp without burning.
• 8 ounces medium shrimp – Make sure these are peeled, deveined, and tails removed. Fresh is great, but thawed frozen shrimp work perfectly too.
• 4 cups coleslaw mix – This is my favorite shortcut; it adds a great crunch without me having to chop cabbage for ten minutes.
• 1/2 red bell pepper, sliced – This adds a beautiful pop of color and a nice sweetness that balances the salty sauce.
• 1 teaspoon fresh ginger, grated – Fresh ginger has a spicy kick that powdered ginger just can’t replicate, so definitely grate it yourself if you can.
• 2 cloves garlic, minced – Fresh garlic is essential here for that aromatic base that makes your kitchen smell amazing.
• 3 tablespoons less sodium soy sauce – I always use less sodium so I can control the saltiness; regular soy sauce can sometimes make the dish too salty.
• 1 tablespoon hoisin sauce – This thick, fragrant sauce adds a depth of flavor and slight sweetness that is characteristic of good lo mein.
• 1 tablespoon water – This helps to thin the sauce slightly so it coats the noodles evenly without being too gloopy.
• 1 teaspoon brown sugar – A little touch of sweetness helps to balance the savory soy and hoisin flavors perfectly.
• 1 teaspoon toasted sesame oil – This is a finishing oil with a strong, nutty flavor; a little goes a long way.

Note: This recipe yields approximately 4 servings.

Variations

One of the best things about this recipe is how easily you can tweak it to fit your dietary needs or whatever is in your fridge.

• Dairy-Free: The recipe is naturally dairy-free, just double-check that your hoisin sauce doesn’t have any hidden dairy derivatives (most don’t).
• Gluten-Free: Swap the egg noodles for rice noodles or gluten-free spaghetti, and ensure you use tamari instead of soy sauce and a gluten-free hoisin sauce.
• Veggie Overload: If you want more greens, try tossing in some snow peas, baby corn, or sliced mushrooms. Spinach is also a great addition; just add it at the very end so it wilts slightly.
• Spicy Kick: For those who love heat, add a teaspoon of chili garlic sauce (Sambal Oelek) or a sprinkle of red pepper flakes to the sauce mixture.

Cooking Time

This recipe moves very quickly once you start cooking, so have everything ready.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Equipment You Need

You don’t need a wok to make this, though it helps; standard kitchen tools work just fine.

• Large Saucepan or Wok: Used for boiling the noodles and then stir-frying all the ingredients together.
• Small Mixing Bowl: Essential for whisking the sauce ingredients together before you start cooking.
• Chef’s Knife: For slicing the bell peppers and mincing the garlic.
• Colander: Used to drain the noodles well after they are cooked.
• Tongs: Perfect for tossing the noodles with the sauce and veggies to ensure everything is coated.

How to Make Shrimp Lo Mein Recipe?

This process is fast and furious, so I like to have my sauce mixed and veggies chopped before I even turn on the stove. It ensures that nothing burns while I’m looking for an ingredient. The key is to layer the flavors by cooking things in stages.

Prepare the Sauce and Noodles

First, grab a small bowl and whisk together your sauce ingredients: soy sauce, hoisin sauce, water, brown sugar, and sesame oil. Set this aside so it’s ready to go. Then, cook your noodles according to the package directions. Drain them well, but here is a crucial tip: do not rinse them! The starch left on the noodles helps the sauce cling to them better later on.

Cook the Shrimp

Heat your vegetable oil in a large pan or wok over medium-high heat. Season your raw shrimp with a little salt and pepper, then toss them into the hot pan. You want to cook them just until they turn pink, which usually takes about 2-3 minutes. Don’t overcook them here because they will go back in the pan later. Remove them and set them aside on a plate.

Stir-Fry the Vegetables

Add a little more oil to the pan if it looks dry, then toss in your coleslaw mix and sliced red bell peppers. Stir-fry these for about 3-4 minutes until they start to soften but still have a bit of crunch. Then, add the minced garlic and grated ginger, cooking for just another 30 seconds until they are fragrant. You don’t want to burn the garlic, or it becomes bitter.

Combine and Serve

Finally, add your cooked shrimp back into the pan along with the sauce you prepared earlier. Stir everything together and let it cook for about 2 minutes to ensure the shrimp is cooked through and hot. Add your cooked noodles to the pan and use tongs to toss everything well, ensuring the noodles are coated in that delicious sauce. Serve immediately while it’s steaming hot.

Additional Tips for Making this Recipe Better

I’ve made this recipe dozens of times, and I’ve learned a few tricks that make the final result even tastier.

• I always prep my ingredients (mise en place) before I start cooking. Because stir-frying happens so fast, having the garlic minced and sauce mixed prevents me from overcooking the veggies while I scramble for ingredients.
• I prefer using fresh egg noodles found in the refrigerator section of the grocery store (often near tofu) rather than dried pasta. They have a superior, chewy texture that really mimics restaurant-style lo mein.
• I usually double the sauce if I’m adding extra vegetables. The noodles soak up a lot of liquid, and if you add extra broccoli or snow peas, you might find the dish a little dry without the extra sauce.
• I recommend not skipping the sesame oil. It might seem like a small amount, but that toasted, nutty aroma is the signature scent of good takeout lo mein and really ties the dish together.

How to Serve Shrimp Lo Mein Recipe?

This dish is a complete meal on its own, but presentation can make it feel like a special occasion dinner. I like to serve this in wide, shallow bowls to show off the colorful vegetables and pink shrimp.

For a fresh finish, garnish generously with sliced green onions or chopped cilantro. Toasted sesame seeds sprinkled on top add a nice texture and visual appeal. If you like it spicy, serve with a side of sriracha or chili oil so everyone can adjust the heat to their liking. It pairs wonderfully with some simple steamed edamame or frozen spring rolls on the side.

Nutritional Information

Here is a quick overview of the nutrition per serving for this lo mein.

• Calories: 248
• Protein: 17g
• Carbohydrates: 30g
• Fat: 7g

Make Ahead and Storage

If you have leftovers, they store surprisingly well, making this a great option for meal prep lunches.

Store any leftovers in an airtight container in the refrigerator. The flavors often meld together even better overnight. It will stay fresh for up to 3 days.

To reheat, simply microwave for a minute or two, or toss it back in a skillet with a splash of water to loosen the sauce. I don’t recommend freezing this dish, as the texture of the vegetables and noodles can become mushy upon thawing.

Why You’ll Love This Recipe?

There are so many reasons why this Shrimp Lo Mein has become a regular part of my dinner rotation.

• Better Than Takeout: It has all the savory, crave-worthy flavors of your favorite restaurant dish but tastes much fresher and less greasy.
• Incredibly Fast: From start to finish, you can have dinner on the table in under 30 minutes, which is faster than waiting for a delivery driver.
• Customizable: You can use whatever protein you have on hand—chicken, beef, or tofu—and clean out your vegetable drawer at the same time.
• One-Pan Wonder: It requires minimal cleanup since you cook the protein, veggies, and sauce all in the same large skillet or wok.