Shrimp Lo Mein Noodles

This Shrimp Lo Mein recipe delivers restaurant-level flavor right at home, perfect for when you want something special but do not want a lot of fuss or complicated steps. Juicy shrimp combine with crisp vegetables and tender noodles, all tossed in a glossy, savory sauce that hits every craving. When I want to treat my crew to a takeout-inspired dinner, this is the one I reach for because it is fast, satisfying, and bursts with color and flavor.

I made this Shrimp Lo Mein for a family birthday dinner when we wanted to skip the delivery and cook something exciting together. Now it gets requested almost every time someone comes over.

Ingredients

• Shrimp: look for large shrimp with firm flesh and a clean sea scent Frozen works but be sure to thaw and dry well before cooking
• Lo Mein noodles: traditional yellow chewy noodles hold the sauce best You can use spaghetti if lo mein noodles are unavailable
• Green cabbage: adds crunch and a subtle sweetness Choose firm tightly packed heads for freshness
• Red bell pepper: brings vibrant color and mellow flavor Pick peppers with glossy skin and no soft spots
• Carrots: offer sweetness and crunch Julienne them for even cooking
• Celery: supports the crunch and keeps it fresh Crisp firm stalks work best
• White onion: gives a mild savory bite I sometimes swap for yellow onion if that is what I have
• Bean sprouts: add bright freshness and a classic lo mein bite Fresh ones are ideal but canned work in a pinch Rinse them well before using
• Chicken broth: forms the flavor base Choose low sodium for more control
• Soy sauce: supplies the savory umami taste Go for a good quality soy sauce
• Hoisin sauce: deepens the flavor and adds a bit of sweetness
• Honey: gives just enough sweetness to balance the soy
• Cornstarch: thickens the sauce smoothly without getting gloopy Always mix it into cold liquid first
• Fresh garlic: sharpens up the sauce and gives depth Use plump firm cloves for the best punch
• Sriracha sauce: heats things up just slightly You can use your favorite hot sauce instead
• Sesame oil: infuses nuttiness Just a dash goes a long way and always pick toasted sesame oil for full flavor
• Ground ginger: brings warmth If using fresh ginger use a microplane for the finest texture
• Red pepper flakes: are optional if you like a gentle heat
• Peanut oil or olive oil: for stir frying Pick an oil with a high smoke point so your shrimp and veggies brown nicely
• Dry white wine: deglazes the pan and adds acidity Go for a wine you would drink Chardonnay or Pinot Grigio are classic
• Green onions: to finish and add freshness Look for crisp vibrant greens

Step-by-Step Instructions

Prepare the Sauce:

Whisk together chicken broth soy sauce honey hoisin sauce cornstarch minced garlic sriracha sesame oil ground ginger and red pepper flakes in a large measuring cup with a spout Make sure everything is well combined and the mixture is cool so the cornstarch does not thicken yet Set aside

Prep the Shrimp:

If using frozen shrimp thaw them completely and pat dry Remove shells tails and veins for easy eating though keeping shells on during cooking helps lock in moisture for juicier shrimp Set aside on a plate

Sear the Shrimp:

Heat peanut oil in a large skillet over medium high heat Once shimmering add shrimp in a single layer Cook for about one minute and twenty seconds per side Remove immediately to a plate they will finish cooking in the sauce later so do not overdo

Deglaze with Wine:

Turn off the heat Add white wine to the skillet Use a silicone spatula to scrape up any browned bits from the bottom These add tons of flavor Bring back to medium heat and let wine bubble and reduce by half about four minutes

Cook the Noodles:

Boil lo mein noodles in a large pot of salted water for one minute less than the package says for al dente Stir occasionally to avoid sticking Drain and set aside Optionally toss with a drizzle of oil to prevent clumping

Sauté the Vegetables:

Return the skillet with wine reduction to medium high Add onion bell pepper carrot celery and cabbage Cook for four to five minutes stirring often until slightly softened and vibrant

Combine Sauce and Veggies:

Give your sauce a quick stir and pour it into the skillet Bring to a boil this helps activate the cornstarch and thicken the sauce When thickened reduce heat to low to keep warm

Add Bean Sprouts and Noodles:

Stir bean sprouts into the sauce and veggie mixture Gently fold in cooked noodles a bit at a time until everything is evenly coated with sauce The noodles soak up the flavor as they sit

Finish with Shrimp:

Nestle shrimp back into the pan and let them heat through for minute or two Top with sliced green onions right before serving for extra freshness

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My favorite bites always have lots of crisp bean sprouts and tender shrimp I still remember the first time my family demolished a whole platter in record time because the noodles got so glossy and delicious

Storage tips

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months For best texture when reheating use a skillet over medium heat and stir gently so the shrimp do not get tough Microwaving works too but go low and slow

Ingredient substitutions

Feel free to swap out vegetables like adding broccoli mushrooms snow peas or snap peas For a vegetarian option use tofu instead of shrimp and vegetable broth instead of chicken Shrimp can be replaced with chicken slices or even beef strips

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Serving suggestions

Top your lo mein with toasted peanuts or cashews for crunch Add a drizzle of chili oil or extra sriracha if you love spice This dish works great as a main course with a side of steamed dumplings or a quick cucumber salad

Cultural context

Lo Mein is a popular dish in Chinese American restaurants known for its chewy noodles tossed in a savory brown sauce The dish is all about quick cooking over high heat for fresh flavors I find making it at home brings everyone to the kitchen eager for a taste

Recipe FAQs

→ How do I prevent shrimp from becoming rubbery?

Sauté shrimp briefly—about 1 minute and 20 seconds per side—and remove from heat promptly. Leaving shells on during cooking helps retain moisture. Add shrimp back only at the end to heat through.

→ Can I substitute lo mein noodles?

Yes, regular spaghetti noodles can work as a substitute. Cook them until just under al dente to prevent overcooking when tossed with the sauce.

→ What vegetables work best in this dish?

Carrots, bell peppers, celery, cabbage, onions, and bean sprouts offer great texture, but mushrooms, broccoli, snow peas, and edamame are excellent additions.

→ Is it possible to make this meal less salty?

Reduce sodium by choosing low-sodium chicken broth and soy sauce, and rinse canned bean sprouts thoroughly before use.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container for up to three days in the fridge or freeze for up to three months. Reheat gently on the stovetop to avoid overcooking the shrimp or noodles.

→ Can I use something besides wine for deglazing?

Yes, substitute an equal amount of chicken broth or use Shaoxing wine, reducing the liquid for a shorter time if necessary.