Shrimp Lo Mein
This Shrimp Lo Mein is a quick, restaurant-style noodle dish loaded with juicy shrimp, crisp vegetables, and a glossy savory sauce, ready in just 30 minutes.
A Faster, Tastier Way to Get Your Takeout Fix
There is something deeply satisfying about a steaming plate of glossy noodles, plump shrimp, and crisp vegetables all tossed together in a savory sauce. This Shrimp Lo Mein recipe captures everything you love about your favorite Cantonese lo mein recipe from the takeout menu, but it comes together in your own kitchen in about 30 minutes. It is one of those dishes to cook for dinner when you want something that feels special but does not require hours of effort.
If you usually reach for shrimp chow main or a classic noodle and shrimp combo when you order in, this homemade version will quickly become your go to. The noodles soak up just enough sauce to be deeply flavorful without turning soggy, and the shrimp stays tender and juicy.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed wok or skillet that can hold high heat is what gives lo mein its signature slightly smoky flavor, and good quality soy sauce and oyster sauce make the sauce taste rounded instead of flat. These are the products that genuinely help this recipe shine:
What Kind of Noodles to Use
Traditional lo mein calls for thick noodle varieties, specifically fresh or dried egg noodles labeled for lo mein. These noodles are sturdier than thin chow mein noodles and hold up beautifully to stir frying without falling apart. If your grocery store does not carry fresh noodles lo mein in the refrigerated section, dried lo mein noodles or even thick spaghetti work in a pinch.
Chef's Tip: Slightly undercook your noodles when boiling them. They will finish cooking in the wok once tossed with the sauce, which keeps them from turning mushy.
Building Big Flavor in the Wok
The secret to great lo mein is high heat and quick movements. Searing the shrimp first locks in their natural sweetness, while stir frying the garlic and ginger right after creates an aromatic base for everything else. Adding the cabbage and carrots next keeps them crisp tender, which gives the final dish a nice contrast in texture against the soft noodles.
This method is also why lo mein makes such a great option among noodle recipes shrimp lovers turn to again and again. It is fast, forgiving, and endlessly customizable. Swap in snow peas, bell peppers, or mushrooms depending on what is in your fridge.
Looking for a lighter twist? Try this same technique with crab meat lo mein by swapping the shrimp for lump crab meat folded in at the very end, just to warm through.
Bringing It All Together
Once your shrimp, vegetables, and noodles are ready, the sauce is what ties everything together. A blend of soy sauce, oyster sauce, a touch of dark soy sauce, and a pinch of sugar creates that deep umami flavor and gorgeous mahogany color you expect from a true Cantonese lo mein recipe. Tossing everything together at the very end, off the heat, with a drizzle of sesame oil adds a final layer of nutty aroma.
Ready to make it? Here is the full step-by-step recipe:
Shrimp Lo Mein
This Shrimp Lo Mein is a quick, restaurant-style noodle dish loaded with juicy shrimp, crisp vegetables, and a glossy savory sauce, ready in just 30 minutes.
Ingredients
- 8 oz lo mein noodles, or thick fresh egg noodles
- 1 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil, divided
- 1 tbsp sesame oil, toasted, for finishing
- 3 garlic, cloves, minced
- 1 tbsp fresh ginger, grated
- 1 cup carrots, julienned
- 1 1/2 cups cabbage, shredded
- 1 cup bean sprouts, fresh
- 4 green onions, sliced into 2-inch pieces
- 3 tbsp soy sauce, low sodium preferred
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce, for color, regular soy works too
- 1 tsp sugar, granulated
- 1 tsp salt and black pepper, to taste, for seasoning shrimp
Instruction
Bring a large pot of water to a boil and cook the lo mein noodles according to package directions until just tender. Drain, rinse briefly with cool water to stop them from sticking, and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, and sugar. Set the sauce aside.
Pat the shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and just cooked through. Remove and set aside.
Add the remaining tablespoon of vegetable oil to the same pan. Add the garlic and ginger and stir fry for about 20 seconds until fragrant, being careful not to let them burn.
Add the carrots and cabbage to the pan and stir fry over high heat for 2 to 3 minutes until just starting to soften but still crisp.
Add the cooked noodles, shrimp, bean sprouts, and the prepared sauce to the pan. Toss everything together with tongs for 2 to 3 minutes until the noodles are evenly coated and heated through.
Turn off the heat and drizzle the sesame oil over the noodles. Toss in the green onions, give everything one final mix, and serve immediately.
Equipment
- Wok or large skillet
- Tongs
- Large pot for boiling noodles
- Colander
- Small mixing bowl
Notes
Serving and Storing Your Lo Mein
Serve this shrimp lo mein straight from the wok while it is hot and glossy. It works wonderfully as one of those fun recipes for lunch when you have leftovers, since the flavors deepen even further after a night in the fridge. A few extra green onions or a sprinkle of sesame seeds on top make for a beautiful finishing touch.
For meal prep, divide the noodles into individual containers once cooled. They make for genuinely yummy lunch food that reheats in just a few minutes. A quick toss in a hot pan, rather than the microwave, helps the noodles regain some of their original texture.
Whether you are cooking for a weeknight dinner or prepping lunches for the week ahead, this shrimp lo mein proves that restaurant quality noodles are completely doable at home, no delivery app required.
