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Easy 15-Minute Shrimp Lo Mein Recipe

Easy 15-Minute Shrimp Lo Mein

Tender shrimp, Chinese egg noodles, crisp vegetables, and a savory soy-based sauce come together in one hot wok for a quick dinner. This recipe makes 4 servings in about 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Dried lo mein noodles or Chinese egg noodles
  • 1 pound Medium shrimp, peeled, deveined, and tails removed
  • 2 tablespoons Neutral cooking oil, divided
  • 3 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, grated
  • 1 small Small carrot, julienned or thinly sliced
  • 1 pepper Red bell pepper, thinly sliced
  • 1 cup Shredded cabbage
  • 1/2 cup Snow peas or sliced broccoli
  • 2 green onions Green onions, sliced
Lo Mein Sauce
  • 3 tablespoons Regular soy sauce
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Brown sugar
  • 1/4 teaspoon White pepper or black pepper
  • 1–2 tablespoons Water, as needed to loosen sauce

Method
 

Step-by-Step
  1. Mix the soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, brown sugar, pepper, and 1 tablespoon of water in a small bowl. Add the second tablespoon of water only if the sauce needs loosening.
  2. Cook the noodles according to the package directions, usually until just tender. Drain well and rinse briefly only if the noodles are very starchy or likely to stick.
  3. Pat the shrimp dry and season lightly with pepper. Dry shrimp brown more readily and will not release as much moisture into the hot pan.
  4. Heat 1 tablespoon of oil in a large wok or skillet over medium-high to high heat. Stir-fry the shrimp for about 1–2 minutes per side, until pink and opaque, then transfer them to a plate.
  5. Add the remaining oil to the pan. Stir-fry the garlic and ginger for about 20–30 seconds, just until fragrant.
  6. Add the carrot, red bell pepper, cabbage, and snow peas or broccoli. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
  7. Add the noodles, cooked shrimp, and sauce. Toss continuously for 1–2 minutes, until the noodles are hot and evenly coated.
  8. Finish with the sliced green onions and serve immediately while the noodles are glossy and the shrimp are tender.

Notes

Prepare the sauce and slice every vegetable before heating the wok. Cook the noodles slightly under their package time because they finish in the pan. Use high heat and avoid overcrowding; cook the shrimp and vegetables in separate batches if needed.