Easy Shrimp Lo Mein (30 Minutes)

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Shrimp lo mein is a classic Chinese-inspired dish that combines succulent shrimp with stir-fried vegetables and noodles in a savory sauce.

This version features tender shrimp tossed with cabbage, julienned carrots, onions, and green onions for a colorful and flavorful meal.

It’s quick to prepare and perfect for a satisfying weeknight dinner. Let’s make this delicious shrimp lo mein!

  • Prep Time: 7 minutes
  • Cook Time: 23 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the lo mein:
  • 8 ounces lo mein noodles or spaghetti
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons vegetable oil, divided
  • 1 small onion, thinly sliced
  • 1 cup shredded cabbage
  • 1 cup julienned carrots
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
For the sauce:
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/4 cup water

Instructions

  • Cook the noodles (10 minutes):
    • Cook the lo mein noodles or spaghetti according to the package instructions until al dente. Drain and set aside.
  • Prepare the sauce (5 minutes):
    • In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water until well combined. Set aside.
  • Cook the shrimp (5 minutes):
    • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
    • Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
  • Stir-fry the vegetables (5 minutes):
    • In the same skillet, add the remaining 1 tablespoon of vegetable oil.
    • Add the sliced onion, shredded cabbage, and julienned carrots. Stir-fry for 3-4 minutes, or until the vegetables are softened but still crisp.
    • Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for another minute until fragrant.
  • Combine the noodles, shrimp, and sauce (3 minutes):
    • Add the cooked noodles and shrimp back into the skillet with the vegetables.
    • Pour the sauce over the mixture and toss everything together until the noodles and shrimp are evenly coated with the sauce and everything is heated through.
  • Garnish and serve (2 minutes):
    • Remove the skillet from heat and garnish the lo mein with the green parts of the sliced green onions.
    • Serve immediately, and enjoy your delicious shrimp lo mein!

Notes

For an extra burst of flavor, you can add a splash of rice vinegar or a sprinkle of red pepper flakes to the sauce.

This dish pairs wonderfully with a side of steamed vegetables or egg rolls. shrimp lo mein is a versatile recipe that can easily be adapted to include your favorite vegetables or proteins. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 14g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 190mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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