Shrimp Lo Mein

  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


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.