Shrimp Lo Mein


January 16, 2023

Appetizers Chinese Main Dishes Noodles Recipes Seafood Tastier Than Takeout Wok

Shrimp Lo Mein has been a highly requested recipe of mine and for good reason – who didn’t love this dish growing up? Chewy, bouncy noodles with shrimp and vegetables in that savory sauce – it’s a no brainer!

Watch the Shrimp Lo Mein Recipe Video Below!

Shrimp Lo Mein on a platter


I like the brain Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!

My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.

As always, this is optional 🙂

One of my favorite things about this recipe is that you can sub in (or remove) any vegetables of your choice! I used carrots, cabbage, shiitake mushrooms, and bean sprouts, but always adjust to your liking! This is YOUR dish and I want you to love it!

Shrimp Lo Mein in a wok


I added the cornstarch to the sauce to avoid having to add a cornstarch slurry at the end – this saves you both time AND an extra step!

I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!


  • UNDERCOOK YOUR NOODLES: Don’t forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!
  • RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
Close up of Shrimp Lo mein

If you liked this Shrimp Lo Mein recipe, check out some of the most popular easy weeknight recipes on the blog!

Shrimp Lo Mein in a wok

Shrimp Lo Mein

by Chris Joe
This Shrimp Lo Mein is a perfect dish to feed a ton a people without breaking the bank! The bouncy, chewy noodles and crisp vegetables and shrimp are so delicious!
5 from 4 votes
Prep Time 15 minutes
Cook Time 5 minutes
Servings 5





  • 1 carrot medium, cut to strips
  • 3 cups cabbage sliced
  • 1/2 white onion sliced
  • 5 scallions chopped, greens and whites separated
  • 6 shiitake mushrooms sliced
  • 2 cups bean sprouts
  • 1 tbsp ginger minced
  • 5 cloves garlic minced


  • 16 oz lo mein noodles fresh or dried
  • 1/2 tsp sesame oil optional
  • 3 tbsp neutral oil I used avocado oil


  • Place shrimp in a bowl and marinate with salt, white pepper, light soy sauce, baking soda, shaoxing wine, cornstarch and oil. Let marinate for 15 minutes while you prepare the rest of your ingredients.
  • Prepare your vegetables and set aside, separating your scallion whites and greens.
  • Premix your sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg.
  • Cook your lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
  • Over high heat, sear your shrimp in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
  • In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and veggies, except the scallion greens and bean sprouts. Sauté for a few minutes until slightly wilted, then add your noodles, shrimp, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until the sauce has thickened and is evenly coated. Add scallion greens and bean sprouts, mix, and enjoy!
Keyword lo mein, noodles
Tried this recipe?Let us know how it was!
Join The Conversation

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. 5 stars
    Love this recipe. Quick and easy weeknight meal and great way to use veggies that have been sitting in the fridge! Everything goes well with saucey noodles!

  2. I can’t eat shellfish. Got any ideas to substitute something else for the shrimp? And what is shoaxing wine? And what could be the substitute for it if I can’t find it?

  3. 5 stars
    Thanks so much, i Saw You from Guatemala, since QUETZALTENANGO Town, i ‘ve learned a lot of Corean Food.