This Shrimp Lo Mein recipe is full of tender noodles, juicy shrimp, and umami flavor. The best part is that this delicious dish only takes 30 minutes to make!
Table Of Contents
Recipe Details
I love this delicious Shrimp Lo Mein recipe because it’s so full of flavor and versatile. You can add vegetables or substitute the protein and make it fresh and new every time you prepare it. And because of the noodles, it’s filling and satisfying. You’re going to love this lo mein dish!
- TASTE: This Shrimp Lo Mein has it all – sweet, salty, savory, tangy, and umami flavors abound. And the shrimp and noodles absorb them all.
- TEXTURE: The shrimp are cooked perfectly so they are juicy and tender. The noodles are al dente and just soft enough, and they counter the slight crunch of the veggies.
- TIME: This recipe will take you 30 minutes.
- EASE: It’s really easy to make this dish. It’s great for those busy weeknights.
What You’ll Need
Ingredient Notes
- Shrimp- You will use large shrimp for this recipe, preferably already deveined and peeled.
- Yakisoba noodles- These thicker noodles can be found in most grocery stores. Fresh lo mein noodles are egg noodles and are a little lighter, but these firmer noodles I think taste even better.
- Soy sauces- We will use Soy sauce and Dark soy sauce here because the regular one is thin and salty, but the darker one is thicker and adds a lot of umami flavor.
- Rice vinegar cooking wine- This ingredient will add acidity that balances the more savory flavors in this shrimp lo mein recipe.
- Sesame oil- For a little nutty sesame flavor.
- Oyster sauce- This slightly sweet, savory sauce will also give the dish a little “fishy” flavor. Not a lot, just a little.
- Vegetables- You’ll add Napa cabbage, Carrot, Onion, and Garlic to the dish for flavor and texture. And it’s garnished with Green onion or scallions.
- Brown sugar- This will add a little sweetness to the sauce.
- Oil- Olive oil or vegetable oil can be used here.
Add-ins and Substitutions
- Add other vegetables- Try this recipe with mushrooms, bok choy, water chestnuts, bean sprouts, snow peas, ginger, or bell pepper.
- Substitute chow mein- These crisper noodles are usually fried for extra texture. Use them in place of the lo mein noodles for a different take on this recipe.
- Substitute the protein- If you don’t want to use shrimp, then try this with tofu, chicken, steak, or pork.
- Make it spicy- Add some red pepper flakes to give the dish some heat.
How to Make Shrimp Lo Mein
- Combine the wet ingredients. In a small bowl, add all of the sauce ingredients – Dark soy sauce, regular soy sauce, oyster sauce, sesame oil, Shaoxing rice wine, brown sugar, and ground white pepper.
- Whisk together. Use a whisk to mix everything together thoroughly and set aside.
- Season the shrimp. In a separate bowl, season the shrimp with 1/2 salt and 1/4 tsp white pepper. Give it a good mix to distribute the seasoning evenly.
- Cook the shrimp. Heat the olive oil in a large 14 inch wok or large skillet over a medium-high heat. Then add in the seasoned shrimp and cook on each side for about 1-2 minutes or until pink and opaque. Then remove the shrimp from the pan and set aside for later.
- Add the onion and garlic. Now in the same wok, add the sliced onion and minced garlic. Sauté for about 3 to 4 minutes.
- Add the carrots and cabbage. Then add the carrots and cabbage and stir for another 2-3 minutes.
- Prep the noodles. Separate the yakisoba noodles and add them to the wok along with the cooked shrimp, sliced green onion, and the homemade sauce.
- Mix while cooking. Use tongs or 2 wooden spoons to mix everything together. Continue mixing for another 3 to 5 minutes until the noodles soften up and the sauce is evenly distributed. Serve warm.
Pro Tip: Depending on which type of noodles you use, you may need to precook or preboil the noodles before adding them to the wok.
Recipe Tips
- Use peeled and deveined shrimp- This will save you time and effort, so look for ones that have already been prepped before packaging.
- Don’t overcook the shrimp- Be careful not to overcook the shrimp because they will get rubbery. Only a couple of minutes is needed on each side.
- Separate the noodles- For more even cooking, separate the individual noodles. This way, they can absorb the sauce and cook fully.
FAQs
What is the best sauce for shrimp lo mein?
Oyster sauce that adds sweet and salty flavor, rice wine vinegar that tenderizes the shrimp and adds some tang, and hoisin sauce that is thick and umami flavored are all good sauces for shrimp lo mein.
What are some common lo mein mistakes?
A common mistake with lo mein is not placing cooked noodles into the wok, but uncooked ones that need to be boiled first according to the package directions. Another is overcooking the shrimp, which only need to be cooked for 1-2 minutes on each side.
Serving Suggestions
This delicious Shrimp Lo Mein recipe is great with so many other dishes. Enjoy it with meats, salads, and your favorite sides.
- Meats: Serve this dish with Grilled Teriyaki Chicken, Hunan Chicken, Panda Express Mushroom Chicken (copycat), or Mongolian Beef.
- Salad: Pair it with a Chinese Eggplant Salad, Asian Chicken Salad, Kani Salad, or Shredded Carrot Salad.
- Sides: Serve this Chicken Chow Mein with some Fried Spring Rolls (VIDEO), Grilled Bang Bang Shrimp (VIDEO), or Air Fryer Kale Chips.
Make This Recipe in Advance
Make ahead: You can cook the shrimp beforehand and store it in the fridge for a day before you prepare the lo mein.
Storing: Store any leftovers of this Shrimp Lo Mein in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or on the stove.
Freeze: You can freeze this dish if the shrimp was not already frozen. It can keep for up to 3 months.
More Tasty Asian Dishes!
Full Recipe Instructions
Shrimp Lo Mein
This Shrimp Lo Mein recipe is full of tender noodles, juicy shrimp, and umami flavor. The best part is that this delicious dish only takes 30 minutes to make!
Print
Pin
Rate
Servings: 8
Calories: 520kcal
Equipment
- 1 wok
Ingredients
Sauce
- 3 Tbsp dark soy sauce
- 2 Tbsp regular soy sauce not low sodium
- 3 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1 Tbsp Shaoxing rice wine
- 1 Tbsp brown sugar
- 1/8 tsp ground white pepper
Remaining ingredients
- 1 lb large shrimp peeled and deveined
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 2 Tbsp light tasting olive oil
- 1 yellow onion sliced
- 1 large carrot thinly julienned
- 3 garlic cloves minced
- 1/2 Napa cabbage thinly sliced
- 4 sliced green onions green parts only
- 2 lb yakisoba noodles
Instructions
- In a medium-sized bowl, add all of the sauce ingredients. (Dark soy sauce, regular soy sauce, oyster sauce, sesame oil, Xioazing rice wine, brown sugar, and ground white pepper).
- Use a whisk to mix everything together thoroughly and set aside.
- In a separate bowl, season the shrimp with 1/2 salt and 1/4 tsp white pepper. Give it a good mix to distribute the seasoning evenly.
- Heat the olive oil in a large 14 inch wok over a medium-high heat. Then add in the seasoned shrimp and cook on each side for about 1-2 minutes or until pink and opaque. Then remove the shrimp from the pan and set aside for later.
- Now in the same wok, add the sliced onion and minced garlic. Sauté for about 3 to 4 minutes.
- Then add the carrots and cabbage. Stir for another 2-3 minutes.
- Separate the yakisoba noodles and add them to the wok along with the cooked shrimp, sliced green onion, and the homemade sauce. Note: depending on which type of noodles you use, you may need to precook or preboil the noodles before adding them to the wok.
- Use tongs or 2 wooden spoons to mix everything together. Continue mixing for another 3 to 5 minutes until the noodles soften up and the sauce is evenly distributed. Serve warm.
Notes
- Use peeled and deveined shrimp- This will save you time and effort, so look for ones that have already been prepped before packaging.
- Don’t overcook the shrimp- Be careful not to overcook the shrimp because they will get rubbery. Only a couple of minutes is needed on each side.
- Separate the noodles- For more even cooking, separate the individual noodles. This way, they can absorb the sauce and cook fully.
Nutrition
Calories: 520kcal | Carbohydrates: 86g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 1371mg | Potassium: 253mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1555IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 4mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
Latest posts by Dina (see all)
- Shrimp Lo Mein - March 13, 2026
- Sourdough Pizza Dough Recipe - March 5, 2026
- Yum Yum Sauce Recipe - March 3, 2026
Leave questions and feedback here