Name: Shrimp Lo Mein Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 12 oz. shrimp (340g, 31/40 size, peeled and deveined); 1 pound fresh pre-cooked lo mein noodles; ½ teaspoon sugar; 1 ½ tablespoons regular or light soy sauce; 2 teaspoons dark soy sauce; 1 tablespoon oyster sauce; ½ teaspoon sesame oil; 1/8 teaspoon ground white pepper; 3 tablespoons neutral oil (like vegetable or canola, divided); 2 cloves garlic (minced); 6 fresh button or cremini mushrooms (sliced); 1 medium carrot (julienned); ½ cup bamboo shoots (sliced); ½ cup water chestnuts; 1 tablespoon Shaoxing wine; 3 cups napa cabbage; 1 cup snow peas (trimmed); 1 cup fresh mung bean sprouts; 2 scallions (split and cut into 2-inch pieces)

If you’re craving that perfect takeout vibe but want to keep it cozy at home, this Shrimp Lo Mein Recipe is my go-to for a reason. It’s packed with tender shrimp, fresh veggies, and a savory sauce that makes every bite sing. Whether you’re new to lo mein or a seasoned fan, you’ll find this recipe hits that perfect balance of quick, delicious, and satisfying — and I can’t wait to share all my tips so you nail it on your first try!

💚

Why You’ll Love This Recipe

Quick and Easy: You’ll have a restaurant-quality meal on the table in under an hour, perfect for busy weeknights.
Fresh, Vibrant Flavors: The combo of sesame, soy, and oyster sauce with crisp veggies makes this dish pop with savory goodness.
Customizable: Love more veggies or prefer different proteins? This recipe is a great base you can tweak your way.
Family Favorite: Once I made this, my crew kept asking for it again — it’s kid-approved and grown-up delicious.

A white round bowl filled with stir-fried noodles layered with orange-colored noodles mixed with pink shrimp, green snap peas, light brown mushroom slices, white bean sprouts, and small red pepper strips, all glistening from the sauce. To the top right, a white takeout box contains a smaller portion of the same noodle dish with three shrimp on top. To the top left, a small white square dish holds a dark red chili sauce with chili flakes. Two bright red chopstick wrappers with gold Chinese writing and a pair of wooden chopsticks rest diagonally on the tray near the sauce dish. All items sit on a white marbled textured surface with a woven white tray underneath most of the dishes. Photo taken with an iphone --ar 2:3 --v 7 - Shrimp Lo Mein, Shrimp Lo Mein recipe, easy shrimp lo mein, homemade lo mein, Asian shrimp stir-fry

Ingredients You’ll Need

The beauty of this shrimp lo mein recipe is that it brings together classic Asian pantry staples with fresh goodies that add wonderful texture and flavor. Shopping for lo mein noodles fresh is a win, but I’ll also tell you a trick if you can’t find them.

Flat lay of a small pile of fresh peeled and deveined shrimp, a nest of fresh lo mein noodles, two whole uncracked brown eggs, a few fresh button mushrooms sliced, a small white ceramic bowl holding a light golden neutral oil, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with oyster sauce, a small white ceramic bowl containing sesame oil, a small white ceramic bowl with Shaoxing wine, two cloves of whole garlic, a small heap of julienned fresh carrot sticks, a small pile of sliced bamboo shoots, a small pile of whole water chestnuts, a small heap of chopped napa cabbage leaves, a handful of fresh snow peas, a small mound of fresh mung bean sprouts, two long pieces of green scallion stalks, a tiny white bowl with ground white pepper and a tiny white bowl with sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Shrimp Lo Mein, Shrimp Lo Mein recipe, easy shrimp lo mein, homemade lo mein, Asian shrimp stir-fry

Shrimp: Peeled and deveined shrimp make cooking fast and mess-free—31/40 size works perfectly for even cooking.
Lo Mein Noodles: Fresh and pre-cooked noodles are best; if you can’t find them, dried linguini tossed with oil is a handy sub.
Soy Sauces (Regular & Dark): The blend of light and dark soy sauce provides balance between salty and deep umami flavors.
Oyster Sauce: Adds richness and a subtle sweetness that rounds out the savory taste.
Sesame Oil: A little goes a long way for that nutty aroma classic to lo mein dishes.
White Pepper: Brings gentle heat without overpowering the other flavors.
Vegetables (Mushrooms, Carrot, Napa Cabbage, Bamboo Shoots, Water Chestnuts, Snow Peas, Bean Sprouts): Each adds crunch, color, and fresh earthiness.
Garlic: Minced fresh garlic gives that indispensable aromatic foundation.
Shaoxing Wine: If you can find it, it gives a lovely depth; otherwise, dry sherry or even a splash of white wine works.
Scallions: For that final pop of freshness and mild onion flavor.
Neutral Oil: Vegetable or canola oil lets you get the wok super hot without burning the food.
Sugar: Helps balance all the soy and salty notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Shrimp Lo Mein Recipe is—once you get comfortable with the base, feel free to swap veggies or even add some heat for your preference. Here are a few ways I’ve personalized it over time.

Protein Swap: Tried it with chicken or tofu instead of shrimp for a change in texture and taste, and honestly, each version is a keeper.
Veggie Boost: Adding bell peppers or baby corn gives extra crunch and color; I like to throw in whatever’s fresh in my fridge.
Spicy Kick: Mix in chili garlic sauce or sprinkle red pepper flakes for a bit of heat—works wonders if you like it spicy.
Gluten-free Substitute: Use rice noodles in place of lo mein noodles and tamari instead of soy sauce to keep it gluten-free without losing flavor.

How to Make Shrimp Lo Mein Recipe

Step 1: Prep Your Ingredients Like a Pro

Before you fire up the wok, make sure your shrimp and noodles are at room temperature. I’ve learned this little trick from experience—cold noodles or shrimp can cool down the pan, making your stir-fry soggy instead of crispy. Pro tip: soak unopened fresh lo mein noodles in hot water for about 5 minutes; it speeds things up without turning them mushy.

Step 2: Whisk Together Your Flavor-Packed Sauce

Mix sugar, regular and dark soy sauces, oyster sauce, sesame oil, and white pepper in a small bowl until the sugar has dissolved. Setting this aside upfront means when you get to tossing everything in the wok, the sauce is ready to go, so no stress about timing.

Step 3: Sear the Shrimp Just Right

Heat a large wok over high heat until it just starts to smoke (this is key for that signature stir-fry char). Add a tablespoon of your neutral oil around the edges, then quickly spread the shrimp out. Let them sear untouched for about 10-15 seconds per side — this quick cooking seals in juiciness perfectly. Don’t overcrowd the pan or the shrimp will steam, and nobody wants that.

Step 4: Stir-Fry the Vegetables

Return your wok to high heat, add the remaining oil and garlic, cook just until fragrant (about 10 seconds), then toss in mushrooms, carrots, bamboo shoots, and water chestnuts. Stir them around for about 30 seconds — the goal is to keep everything crisp-tender, not mushy.

Step 5: Bring in the Napa Cabbage and Shaoxing Wine

Spread the Shaoxing wine along the edges of the wok to let it evaporate slightly, then add in the napa cabbage. Stir-fry for another 30 seconds. This step adds a slight sweetness and subtle depth, and the cabbage keeps things light and fresh.

Step 6: Add Noodles and Sauce, Then Finish Strong

Spread your noodles evenly over the veggie mixture and stir for about a minute. You want the noodles to warm through but still hold a bit of bite — don’t let everything get soggy. Pour in the sauce and fold it through quickly using a scooping motion until everything is evenly coated. Last, add back the shrimp along with snow peas, mung bean sprouts, and scallions. Give everything a good 2-minute toss to marry the flavors and gently warm the veggies without overcooking.

👨‍🍳

Pro Tips for Making Shrimp Lo Mein Recipe

Warm Ingredients First: Bringing shrimp and noodles to room temp prevents the wok from cooling down and keeps everything lively, not soggy.
High Heat is Your Friend: A smoking hot wok ensures a quick sear and that smoky wok hei flavor everyone loves.
Don’t Overcrowd: Cook shrimp in batches if needed; steamy shrimp won’t get that satisfying sear.
Use a Scooping Motion: Stir-fry by scooping from the bottom to evenly coat noodles and veggies with sauce without breaking the noodles.

How to Serve Shrimp Lo Mein Recipe

A white takeout box filled with a layer of golden brown noodles mixed with three plump, pink shrimp placed on top, a bright green snow pea pod resting near the back, a dark brown mushroom, and a thick light brown bamboo shoot slice arranged around the noodles, with the white marbled surface visible underneath the box; a woman's hand holding the box with white cloth nearby, and a white square dish with red chili sauce to the side. photo taken with an iphone --ar 2:3 --v 7 - Shrimp Lo Mein, Shrimp Lo Mein recipe, easy shrimp lo mein, homemade lo mein, Asian shrimp stir-fry

Garnishes

I like to sprinkle extra sliced scallions and a few sesame seeds on top for that added crunch and visual pop. Sometimes, a drizzle of chili oil or a squeeze of fresh lime brightens the whole dish beautifully—try it and see what you like!

Side Dishes

Pair it with simple sides like steamed dumplings, hot and sour soup, or even a crunchy cucumber salad for a complete Asian-inspired meal. My family loves a side of garlic green beans too—it’s a delicious contrast to the noodles.

Creative Ways to Present

For a special occasion, serve your shrimp lo mein in cute individual bowls with edible garnishes like cilantro or thin strips of red chili. Or pile it high inside crispy lettuce cups for a fun hand-held twist. I once used fun takeout-style bamboo steamers for a themed dinner—it was a hit!

Make Ahead and Storage

Storing Leftovers

Store leftover shrimp lo mein in an airtight container in the fridge; it keeps well for up to 3 days. I always let it cool completely before sealing to avoid sogginess from steam.

Freezing

I don’t usually freeze shrimp lo mein because the noodles can get mushy when thawed, but if you’re in a pinch, freeze in a tight container and thaw overnight in the fridge. Reheat gently to avoid overcooking the shrimp.

Reheating

Reheat leftovers in a hot skillet or wok with a splash of water or broth to prevent drying out. Avoid the microwave if you want to keep the noodles from turning rubbery. Stir frequently until heated through.

FAQs

Can I use dried noodles instead of fresh for this Shrimp Lo Mein Recipe?

Absolutely! If fresh lo mein noodles aren’t available, dried linguini or spaghetti is a great substitute. Just cook the noodles until al dente, drain well, and toss with a little oil to keep them from sticking before adding them to your stir-fry.
How do I prevent the shrimp from overcooking in this recipe?

Cooking shrimp quickly over high heat and removing them as soon as they turn pink helps prevent overcooking. Since shrimp continue cooking when mixed with hot ingredients, pulling them out early ensures they stay tender and juicy.
What if I can’t find Shaoxing wine? Can I skip it?

You can substitute Shaoxing wine with dry sherry or a splash of white wine. If you don’t have either, it’s okay to omit it — the dish will still be flavorful, although Shaoxing wine adds a great depth you might want to try for next time.
Can I make this Shrimp Lo Mein Recipe vegetarian?

Definitely! Simply swap shrimp for tofu or extra vegetables. Use vegetarian oyster sauce or mushroom sauce instead of oyster sauce for a fully vegetarian version that still has rich, umami flavors.

Final Thoughts

This Shrimp Lo Mein Recipe quickly became a favorite in my kitchen because it’s both approachable and deeply satisfying—like having your favorite takeout without leaving the house. I love how adaptable it is, which lets you bring in your own favorite flavors and veggies without fuss. If you give this a try, I’m sure it’ll become a staple for you too, making busy nights just a little tastier and your dinner table a lot happier.