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Shrimp Lo Mein (Better Than Takeout & Ready in 30 Minutes)
If you love ordering lo mein from your favorite takeout spot, you’re going to fall in love with this Shrimp Lo Mein recipe. It’s savory, slightly sweet, packed with tender shrimp and crisp vegetables, and coated in a glossy, flavor-packed sauce that clings beautifully to every noodle.
The best part? This easy shrimp lo mein recipe comes together in just 30 minutes — faster than delivery and fresher than takeout.
Whether you’re cooking for a busy weeknight dinner, meal prepping lunches, or craving comfort food with bold flavor, this homemade lo mein noodles recipe will quickly become a staple in your kitchen.
What Is Shrimp Lo Mein?
Lo mein is a popular Chinese noodle dish made with wheat egg noodles tossed in a savory soy-based sauce. The name “lo mein” means “tossed noodles,” referring to the technique of mixing cooked noodles with sauce and stir-fried ingredients.
This Chinese shrimp noodle stir fry version features juicy shrimp, crisp vegetables, and perfectly seasoned noodles that soak up a balanced blend of soy sauce, sesame oil, garlic, and a hint of sweetness.
Unlike chow mein, which often uses fried noodles, lo mein noodles are boiled first and then gently tossed with the sauce.
Why You’ll Love This Easy Shrimp Lo Mein
- Ready in about 30 minutes
- Better-than-takeout flavor
- Customizable vegetables
- Family-friendly
- Perfect for meal prep
- Budget-friendly
This takeout style shrimp lo mein tastes authentic but uses simple pantry ingredients you probably already have.
Ingredients
For the Lo Mein Sauce:
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons chicken broth or water
For the Stir Fry:
- 8 oz lo mein noodles (or spaghetti)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
1. Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and broth. Set aside.
2. Cook the Noodles
Bring a large pot of salted water to a boil. Cook noodles according to package instructions until just al dente. Drain and toss lightly with a drizzle of oil to prevent sticking.
3. Cook the Shrimp
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove and set aside.
4. Stir Fry the Vegetables
Add remaining oil to the wok. Sauté garlic for 20–30 seconds until fragrant.
Add carrots, bell pepper, and snap peas. Stir fry 2–3 minutes until crisp-tender.
5. Combine Everything
Return shrimp to the pan. Add cooked noodles.
Pour the prepared sauce over everything. Toss continuously for 2–3 minutes until sauce thickens and coats noodles evenly.
6. Finish & Garnish
Stir in green onions. Taste and adjust seasoning if needed.
Serve hot and enjoy immediately.
Shrimp Lo Mein
A quick and flavorful shrimp lo mein packed with tender shrimp, crisp vegetables, and savory noodles tossed in a glossy homemade sauce.
Ingredients
Equipment
Method
- Whisk sauce ingredients together.
- Cook noodles until al dente.
- Cook shrimp until pink and set aside.
- Stir fry vegetables and garlic.
- Combine noodles, shrimp, and sauce; toss until coated.
Notes
Use high heat and prep ingredients beforehand for best texture.
Pro Tips for Perfect Shrimp Lo Mein
1. Don’t Overcook the Shrimp
Shrimp cook very quickly. Once they turn pink and opaque, remove them immediately to keep them tender.
2. Use High Heat
A hot wok gives you that slightly smoky, restaurant-style flavor.
3. Prep Everything First
Stir fry cooking moves fast. Have all ingredients chopped and ready before you start.
4. Undercook Noodles Slightly
They’ll finish cooking in the sauce.
Best Noodles to Use
Traditional lo mein uses Chinese egg noodles, but if you can’t find them, spaghetti works surprisingly well. Cook it just until al dente for the best texture.
Vegetable Variations
One of the best things about homemade lo mein noodles is flexibility. You can add:
- Mushrooms
- Broccoli
- Baby corn
- Cabbage
- Zucchini
- Bean sprouts
Use what you have — it’s a great fridge-cleanout recipe.
Make It Healthier
To lighten up this shrimp lo mein recipe:
- Use whole wheat spaghetti
- Reduce sugar
- Add extra vegetables
- Use low-sodium soy sauce
It’s still packed with flavor while being lighter than most takeout versions.
Serving Suggestions
Shrimp lo mein is a complete meal on its own, but you can serve it alongside:
- Steamed dumplings
- Egg rolls
- Simple cucumber salad
- Hot and sour soup
It also pairs well with iced tea or sparkling water for a refreshing balance.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:
- Warm in a skillet with a splash of water
- Toss gently until heated through
Microwave works too, but stovetop keeps noodles from drying out.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
Can I make this gluten-free?
Use gluten-free noodles and tamari instead of soy sauce.
Can I substitute chicken?
Absolutely — thinly sliced chicken breast works well.
Why This Recipe Works
The sauce hits every flavor note:
- Salty (soy sauce)
- Slightly sweet (brown sugar & hoisin)
- Umami (oyster sauce)
- Nutty (sesame oil)
Cornstarch thickens it just enough to coat each strand of noodle without feeling heavy.
This balance is what makes takeout style shrimp lo mein so satisfying — and now you can make it at home anytime.
Final Thoughts
This Shrimp Lo Mein recipe proves that you don’t need delivery to enjoy bold, comforting noodle dishes. It’s quick, flavorful, and endlessly customizable.
Once you make this at home, takeout may never taste the same again.