Shrimp Lo Mein

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I have solidly documented my family’s love of stir-fries on this website. What I may not have done justice to is their love of stir-fries that involve noodles, lo mein in particular. This lo mein is chock full of shrimp, and also has loads of vegetables, but not much oil. It is absolutely delicious, light, and fresh tasting.

This is an all-in-one meal, and there is no need to serve anything else. But, if you are looking to create a larger Asian-inspired spread, you can serve the lo mein with Sesame Asparagus and Shiitake Mushrooms, Slaw with Miso-Ginger Dressing, or Kimchi Brussel Sprouts.

Shrimp Lo Mein Ingredients

• Lo mein noodles or spaghetti – you can use any long skinny wheat-based noodle here, and you might find some noodles labeled lo mein noodles in Asian markets.
• Shrimp – I like to use extra large shrimp here, but you can really use any size you prefer.
• Chicken or vegetable broth – Based on your preference and if you want to make this a vegetarian dish. I like to use less-sodium broth as the soy sauce provides saltiness.
• Cornstarch – Cornstarch is a thickening agent and is often added to recipes after being mixed in with a bit of liquid. When the cornstarch is heated in the sauce, it allows the sauce to thicken, thanks to its chemical structure, and the sauce can then really cling to the noodles and vegetables in this recipe.
• Sugar – Adds a hint of sweetness.
• Soy sauce – Provides some savory, umami flavor.
• Sesame oil – Offers a nutty and smoky flavor.
• Minced garlic – Mincing the garlic will allow its flavor to permeate the sauce.
• Broccoli florets, carrots, bell pepper – Or any vegetable you and your family like!

Variations

• You can use vegetable broth and leave out the shrimp for a fully vegetarian lo mein. You could also sauté the about ½ pound shrimp in one pan with 2 teaspoons of oil, and then add a couple of teaspoons of oil to that same pan, and another to a second pan. When heated, divide the vegetables between the pan you used to sauté the shrimp and the second pan. Divide the noodles and sauce evenly between the two pans, return the shrimp to the pan you started cooking the shrimp in and you will have one version that’s vegetarian and one that features shrimp.
• This lo mein recipe features shrimp, but you can sub in cubed chicken, steak or pork loin for other versions of this ever-popular Chinese-American dish.

How to Make Shrimp Lo Mein

1. Cook noodles and prep sauce: Start by cooking the noodles setting them aside, and mixing up the simple stir-fry sauce.
2. Cook shrimp: Saute your shrimp until they get a bit firm and pin, but are not cooked all the way through. Set them aside.

3. Cook veggies: Saute the broccoli, carrots, and red bell pepper.

A healthy and quick shrimp lo mein recipe, colorful and so easy; perfect for a satisfying weeknight dinner.

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4. Add shrimp: Return the shrimp to the pan.

5. Combine everything: Add the sauce, and stir to mix. Then add the cooked noodles and toss to combine everything. Continue tossing until everything is hot.

6. Serve: Top with sliced scallions for a nice fresh final touch.

FAQs

Shrimp Lo Mein Cooking Tips

• This is a nice opportunity to let kids pick the vegetables they like to include in this recipe. They can also peel the carrots, measure and mix up the ingredients for the sauce, and peel the shrimp (wash hands thoroughly before and after!)
• You can use either long spaghetti-thickness Chinese noodles, which might be labeled lo mein noodles, or you can use spaghetti. Just cook them according to package directions and make sure not to cook them past just tender. 
• You can also bump up the ratio of vegetables and shrimp to noodles, resulting in a meal that looks and tastes great and does the right thing by your family nutritionally. My kids never flinch at a vegetable when it’s in the context of a stir fry.

What to Serve with Shrimp Lo Mein

Clean and Spicy Asian Greens

Asian Bok Choy

Simple Stir-Fried Vegetables

More Stir Fry Recipes

• Shrimp, Sugar Snap Pea, and Scallion Stir Fry with Miso Sauce
• Shrimp and Broccoli Stir Fry with Udon Noodles
• Chicken, Broccoli, and Sugar Snap Pea Stir Fry
• Lemon and Scallion Chicken Stir Fry
• Chicken and Cabbage Stir Fry with Miso Sauce
• Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
• Spicy Stir Fried Beef and Vegetables
• Chicken Stir Fry with Peanuts

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Shrimp Lo Mein

5 from 8 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4 People

A healthy and quick shrimp lo mein recipe, colorful and so easy; perfect for a satisfying weeknight dinner.

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Ingredients 

1x2x3x

• ▢ ½ pound lo mein noodles or spaghetti
• ▢ 2 teaspoons salt
• ▢ ¾ cup reduced sodium chicken or vegetable broth
• ▢ 2 tablespoons less-sodium soy sauce
• ▢ 1 teaspoon cornstarch
• ▢ ½ teaspoon sugar
• ▢ 1 teaspoon sesame oil
• ▢ Freshly ground pepper to taste
• ▢ 2 tablespoons vegetable or canola oil divided
• ▢ 1 teaspoon minced garlic
• ▢ 2 cups very small broccoli florets
• ▢ ¾ cup thinly sliced carrots
• ▢ ¾ cup thinly sliced red bell pepper
• ▢ 1 pound peeled and deveined extra large shrimp

Instructions 

• Bring a large pot of water to a boil. Add the salt to the water, return the water to a boil and cook the pasta according to package directions, stopping two minutes or so before it is fully cooked. Drain the pasta.
• Meanwhile, in a small bowl or container, combine the broth, soy sauce, cornstarch, sugar, sesame oil, and pepper.
• In a large skillet or wok over high heat, heat 1 ½ teaspoons of the oil, then add the shrimp and sauté until the shrimp are almost (but not quite!) cooked, about 2 minutes. Transfer them to a plate and set aside. Add the remaining 1 ½ teaspoons of oil to the skillet, add the garlic, broccoli, carrots, and red pepper and sauté for 3 to 4 minutes until everything starts to soften.
• Return the shrimp to the pan along with the drained pasta and the sauce. Toss (tongs are great for this) over the high heat until the noodles absorb some of the sauce, everything is well mixed, and the rest of the sauce is slightly thickened, another 2 minutes or so. Serve hot.

Notes

• • This is a nice opportunity to let kids pick the vegetables they like to include in this recipe. They can also peel the carrots, measure and mix up the ingredients for the sauce, and peel the shrimp (wash hands thoroughly before and after!)
  • You can use either long spaghetti-thickness Chinese noodles, which might be labeled lo mein noodles, or you can use spaghetti. Just cook them according to package directions and make sure not to cook them past just tender. 

•  

• • You can also bump up the ratio of vegetables and shrimp to noodles, resulting in a meal that looks and tastes great and does the right thing by your family nutritionally. My kids never flinch at a vegetable when it’s in the context of a stir fry.

Nutrition

Calories: 413.01kcal, Carbohydrates: 51.76g, Protein: 33.68g, Fat: 7.49g, Saturated Fat: 3.48g, Cholesterol: 285.76mg, Sodium: 2360.03mg, Potassium: 549.14mg, Fiber: 4.32g, Sugar: 5.3g, Vitamin A: 5167.63IU, Vitamin C: 82.56mg, Calcium: 205.64mg, Iron: 3.93mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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