Shrimp Lo Mein

As good as take out, this easy Shrimp Lo Mein recipe is filled with juicy shrimp, colorful vegetables, and tender noodles bathed in a mouthwatering sauce.

As good as take out, this easy Shrimp Lo Mein recipe is filled with juicy shrimp, colorful vegetables, and tender noodles bathed in a mouthwatering sauce.

Take a break from the take out and learn to make a delicious Shrimp Lo Mein in your own kitchen. There is some prep work that goes into it, but once you get cooking it goes quickly.

What Kind of Noodles Are Used In Lo Mein?

Traditionally, Lo Mein is made with Chinese egg noodles made with wheat flour and eggs. They tend to be thick and fairly dense. If you’re fortunate enough to live close to an Asian market, you’ll likely find them in fresh form.

If you don’t have an Asian market near you, you can substitute fettuccini or linguini or even ramen noodles.

Whichever noodle you choose, it’s important that they are pre-cooked to al dente before starting the stir fry process. Each variety will have a different cooking time. Refer to your noodles’ package for cooking directions.

What is Shaoxing Wine?

Shaoxing wine is a Chinese wine originally from the city of Shaoxing. It’s made by fermenting a mixture of rice, water, and wheat. It has a slightly sweet flavor and aroma.

If you aren’t able to get your hands on Shaoxing, you can substitute mirin, another rice cooking wine, or dry sherry.

How to Make Shrimp Lo Mein

The most important thing when making any stir fry is having all of the ingredients prepped before you start cooking. Stir frying is a quick cooking method that leaves no time in-between additions of ingredients for slicing, dicing, or measuring.

I like to start with the noodles first. I cook them according to the package’s instructions for al dente and rinse my noodles after I drain them. There are different camps when it comes to this, but I want them to be easily incorporated into the vegetables. By rinsing them, the starches are removed so they don’t stick together. I also toss them in some oil to help prevent sticking.

While the noodles are cooking, make the sauce by combining the ingredients in a medium bowl and set aside.

Much like my recipe for Szechuan Chicken, I arrange all of the prepared vegetables on a plate or baking sheet. Since they all go in together for this Shrimp Lo Mein, I don’t worry about putting them in any order.

Once you start cooking, things go fast. Most of the ingredients only cook for a couple of minutes. Be careful not to overcook the shrimp. They should be pink, but still a bit translucent. If they’re opaque, you’ve gone too far. Transfer them to a clean plate and continue stir-frying the vegetables.

The most important thing to remember when stir-frying is that the vegetables are not cooked completely through. There should be a nice crunch left once the dish is completed.

Once the vegetables have just started to soften, add the shrimp back in stirring to distribute through the veggies. Top with the noodles and pour the sauce over everything. Give it a quick stir to combine and serve with extra soy sauce.




Shrimp Lo Mein

  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings


As good as take out, this easy Shrimp Lo Mein recipe is filled with juicy shrimp, colorful vegetables, and tender noodles bathed in a mouthwatering sauce.


  • 1 lb. raw 26/30 count shrimp, peeled, deveined, tails removed
  • 1 lb. fresh low mein noodles, or fettuccini or linguini
  • 23 Tbsp. oil, for noodles
  • 1 cup low-sodium chicken broth
  • 3 Tbsp. low-sodium soy sauce
  • 3 Tbsp. oyster sauce
  • 1 Tbsp. Shaoxing wine, or mirin or dry sherry
  • 1 tsp. sesame oil
  • 1 tsp. brown sugar
  • 1/4 tsp. white pepper
  • 2 Tbsp. canola oil
  • 3 cups shredded Napa cabbages
  • 1 cup shredded carrots
  • 1 cup snow peas cut into strips
  • 1 (8-ounce) can water chestnuts, cut into strips
  • 1 (8-ounce) can bamboo shoots, drained and cut into strips
  • 2 scallions, sliced in halt and cut into 2-inches


  1. Remove shrimp from package, pat dry.
  2. Cook noodles according to the package directions. Drain and toss with oil to prevent from sticking. Set aside.
  3. In a medium bowl, combine the broth, soy sauce, oyster sauce, wine, sesame oil, sugar, and white pepper. Stir until the sugar is dissolved. Set aside.
  4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Add the shrimp and stir-fry until pink, translucent, and lightly browned, about 1 – 2 minutes. Transfer to a clean plate and set aside.
  5. Add another tablespoon of oil to skillet or wok. Add the cabbage, carrots, peas, water chestnuts, bamboo shoots, and scallions. Stir-fry for until vegetables are just start to soften, about 2 – 3 minutes.
  6. Add the shrimp into the vegetables mixture and stir to distribute.
  7. Add the noodles on top of the vegetables and pour the sauce over the top. Stir to combine and serve.
Shrimp Lo Mein

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