Quick 20-Minute Shrimp Lo Mein
Shrimp lo mein is a fast, one-pan noodle stir-fry that tastes like takeout with half the wait. The sauce coats every strand in a savory, slightly sweet glaze while the shrimp stay plump and the vegetables keep their crunch.
It’s the dinner I reach for when I need something that feels a little special but won’t keep me in the kitchen all evening. You’ll have a hot, glossy tangle of noodles on the table in less time than it takes to order delivery.
Why This Lo Mein Stays in the Rotation
I’m always surprised by how much flavor comes through with so few ingredients. The soy and oyster sauce give it a deep, salty backbone, while the sesame oil and ginger add warmth without heaviness.
Every bite has something a little different: a curly shrimp, a charred edge of cabbage, a slippery noodle. And because the whole thing comes together in about 20 minutes, it’s the kind of meal that feels like a treat on a Tuesday.
Ingredients
- 8 oz lo mein noodles: fresh egg noodles work well too, or even spaghetti if that’s what you have
- 8 oz large shrimp, peeled and deveined: tail on or off, your call
- 2 cups thinly sliced green cabbage
- 1 cup sliced cremini mushrooms
- 1 carrot, julienned or cut into thin matchsticks
- 3 green onions, sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp ground ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 2 tbsp neutral oil, for the pan
Variations and Substitutions
- Shrimp: swap in thinly sliced chicken breast, or cubed firm tofu. Cook chicken a minute or two longer.
- Noodles: rice noodles or gluten-free spaghetti hold the sauce well. Boil them just shy of al dente.
- Veggies: use sliced bok choy, snap peas, or bell peppers. Anything that stays crisp with a quick stir-fry works.
- Heat: add a teaspoon of chili crisp or a squeeze of sriracha when you toss the final dish.
If you’re in the mood for a different twist, our Beef Chow Fun uses the same quick wok technique with wide rice noodles.
How to Make Shrimp Lo Mein
Step 1: Whisk the Sauce
Bring a large pot of water to a boil. While it heats, whisk the soy sauce, oyster sauce, hoisin, sesame oil, sugar, ginger, and garlic together in a small bowl. Whisk until the sugar dissolves, about 30 seconds. Stir in the cornstarch slurry and set the bowl near the stove.
Cook the lo mein noodles in the boiling water according to package directions, usually 3 to 4 minutes. Drain and rinse briefly with cold water to stop the cooking. They’ll finish in the pan later, so a little firmness is fine.
Step 2: Sear the Shrimp
Heat 1 tablespoon of the oil in a wok or large skillet over high heat until it shimmers. Pat the shrimp dry and season them with a small pinch of salt. Lay them in a single layer and leave them alone for 2 minutes. You want a pink curl and a bit of golden color on the underside.
Flip the shrimp and cook 1 to 2 minutes more, just until opaque. Scoop them onto a plate and set aside. It’s okay if they’re barely cooked through because they’ll finish in the sauce.
Step 3: Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the same pan, still over high heat. Toss in the cabbage, mushrooms, and carrot. Stir-fry for about 2 minutes. The cabbage should wilt a little but still have some snap, and you might see a few charred edges on the mushrooms.
The high heat keeps everything from steaming and gives the vegetables a faint smoky note. Move them around the pan constantly so nothing burns.
Step 4: Toss and Serve
Return the shrimp and any juices to the pan, then add the cooked noodles. Pour the sauce over everything and use tongs to toss and fold until every strand is coated, about 1 minute. The sauce will tighten up slightly from the cornstarch and cling to the noodles.
Scatter the green onions over the top and give it one last toss. Serve right away while the noodles are hot and glossy.
A Few Notes Before You Start
- Have every ingredient prepped and within reach before the pan heats up. This dish moves fast once you start.
- Use the widest pan you own so the noodles spread out and fry instead of steaming.
- If you like a saucier lo mein, double the sauce ingredients (keep the cornstarch slurry the same) and add it in step 4.
- A spoonful of chili crisp stirred in at the end brings a nice garlicky heat without overpowering the dish.
Storing Leftover Lo Mein
Refrigerate: Cool the noodles completely, then store in an airtight container for up to 3 days.
Reheating: Warm in a skillet with a splash of water or broth to loosen the sauce. Toss over medium heat until hot.
What Goes Well With Shrimp Lo Mein
Crispy egg rolls or spring rolls add a crunchy contrast to the soft noodles. A simple cucumber salad with rice vinegar and a pinch of sugar cuts the richness of the sauce. Steamed edamame sprinkled with flaky salt makes it feel like a full restaurant spread.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely under cold running water and pat them very dry before searing. Extra moisture will steam the shrimp instead of browning them.
Are lo mein noodles the same as chow mein noodles?
No. Lo mein noodles are thicker and softer, meant to be boiled then tossed in sauce. Chow mein noodles are thinner and often fried until crispy.
Can I make this gluten-free?
You can. Use tamari in place of soy sauce, a gluten-free oyster sauce, and swap in rice noodles or gluten-free spaghetti.
Can I freeze leftovers?
The noodles can get soft after thawing, but you can freeze the dish for up to a month. For the best texture, reheat straight from frozen in a hot skillet with a tablespoon of water.
Shrimp Lo Mein Recipe
Ingredients
Method
- Bring a pot of water to a boil. Whisk together the soy sauce, oyster sauce, hoisin, sesame oil, sugar, ginger, garlic, and cornstarch slurry. Cook the noodles in the boiling water until just tender, about 3 to 4 minutes, then drain and rinse with cold water.
- Heat 1 tbsp oil in a large pan over high heat. Pat the shrimp dry, add them in a single layer, and sear for 2 minutes per side. Transfer to a plate.
- Add the remaining 1 tbsp oil to the pan. Stir-fry the cabbage, mushrooms, and carrot for about 2 minutes.
- Return the shrimp and noodles to the pan, pour in the sauce, and toss for 1 minute until everything is hot and coated. Add the green onions, toss once, and serve immediately.
