If you love Chicken Lo Mein or shrimp stir fry recipes, like Chow Mei Fun, you’re going to love this easy Shrimp Lo Mein recipe. This easy stir-fry noodle dish features succulent and juicy shrimp, slurp-worthy noodles, and crunchy vegetables coated in a flavorful lo mein sauce.
What Is Lo Mein
Translated to “stirred or tossed noodles” in Cantonese (lāo miàn 捞面), Lo Mein is a popular Asian Stir Fry comprised of egg noodles, vegetables and a flavorful sauce. This Lo mein noodles recipe is the perfect balance of flavors.
There are two variations of Lo Mein: Cantonese (Hong Kong Style) and Americanized (Chinese Take Out Style).
Having visited Hong Kong on several occasions, we quickly noticed the Cantonese version of our favorites weren’t an exact match to the dishes we were used to in America. While similar, there are a few differences.
The noodles and vegetables are served on a plate with the sauce on the side. When you’re ready to enjoy, you pour the sauce over the dish yourself and mix.
This is the popular version sold in American Chinese restaurants – noodles are tossed with lo mein sauce, veggies, and sometimes protein.
Lo Mein vs Chow Mein
The difference between chow mein and low mein comes down to the noodles! While lo mein noodles are thicker and chewy, Chow mein noodles are crispier and thinner.
When it comes to the cooking method, lo mein noodles are usually steamed or boiled while chow mein noodles are typically stir fried.
Here are the “non-staple” ingredients required and recommended to make this easy lo mein recipe. For the full list of ingredients, reference the recipe card below.
Lo Mein Noodles (Chinese Egg Noodles)
Vegetables – Pick and choose from your favorite vegetables.
Dark Soy Sauce – This is a Chinese pantry staple. It’s less salty and a bit sweeter than regular soy sauce.
Hoisin Sauce – This asian style BBQ sauce adds a ton of umami flavor.
Oyster Sauce – If you don’t have oyster sauce, replace with fish sauce, a dash of extra soy sauce, and a little extra sugar.
For more texture and an extra pop of flavor, top off the bowls with crunchy chow mein noodles or even nuts.
How To Make Lo-mein
Shrimp lo mein requires about 20 minutes total to make; half cooking time and half prepping time. When making stir fry, it’s very important to prep all the ingredients, in advance (mis en place).
For the full recipe, reference the detailed recipe card below.
Sauce – Whisk together the sauce ingredients.
Noodles – Cook the noodles (time varies by type – see recipe card).
Shrimp – Sear the shrimp.
Vegetables – Stir-fry the aromatics and vegetables (harder vegetables go in first).
Stir Fry – Add the noodles, shrimp and sauce to the wok and toss away! Top with green onions and serve with a side of Egg Drop Soup.
Blackstone Stir Fry
To make on the Blackstone, pre-heat the griddle to high heat. Follow the recipe as written, but add the sauce last when everything else has been cooked and mixed.
TIP: If you have a large Blackstone keep one of the edge burners off so you can just slide the seared shrimp over while you cook the rest of the ingredients.
Check out our other Blackstone Recipes.
Noodle Stir Fry
You have three kind of noodles to choose from when making: pre-cooked fresh lo mein noodles, un-cooked fresh lo mein noodles and dried lo mein noodles. You’ll find these noodles at the Asian market in the fresh noodles in the refrigerator section.
The best noodles to use are fresh lo mein noodles – all they require is a quick rinse in hot water. If the fresh lo mein noodles haven’t been cooked, boil them for 2 minutes, until barely al dente.
Cook dried lo mein noodles according to the instructions on the back of the package- just set your timer for 1 minutes less than the “al dente” time provided. If they start to stick, quickly rinse them in warm water and drain before throwing them in the skillet.
Substitutions include udon, bucatini, spaghetti, linguine, or even fettuccine noodles. Cook accordinging to the instructions on the back of the box – just cook for 1 minutes less than the “al dente” time provided.
Here’s a quick guide on the various Chinese Noodles.
Lo Mein Sauce
The secret to an authentic Shrimp Lo Mein lies in its savory sauce. A well-balanced combination of soy sauce, sesame oil, and a touch of sugar, our recipe for lo mein sauce will give your dish that signature taste found in Chinese restaurants.
The lo mein sauce will taste salty, when tasted by itself, but the overall saltiness will be reduced once added to the “not-so-salty” noodles and vegetables.
Stir Fry Vegetables
The beauty of Shrimp stir fry with noodles lies in its fresh ingredients and adaptability. Just like you can when making Pad Woon Sen, you can easily add or swap ingredients based on your preference and what you have on hand. Just make sure to choose vegetables with a variety of textures.
Here are 11 vegetables that could go into a Shrimp Lo Mein dish:
- Snow Peas
- Snap Peas
- Baby Corn
- Bok Choy
- Bean Sprouts
- Bamboo Shoots
- Water Chestnuts
When cooking, keep in mind different vegetables take longer to cook. Hard vegetables (think carrots, bell peppers) should be added to the skillet first while soft vegetables (bok choy, bean sprouts) will follow approximately 2 minutes later.
If you’re into spice, add red pepper flakes, Sriracha, red peppers, chili oil or even chili sauce to the sauce.
Seafood Lo Mein
Add in a total 8 oz of your favorite seafood! Scallops and octopus would make great additions, although not authentic.
To make with chicken, visit our detailed Chicken Lo Mein recipe.
To make beef lo mein, use 8 oz of thinly sliced beef in place of the shrimp.
Omit the protein (or use tofu) and sub in extra vegetables. Make sure to use a few crunchy vegetables to ensure there’s texture.
- No Wok Needed! Just use a large skillet – preferably one with high edges.
- For even cooking, cut the vegetables into similar sizes.
- Slightly undercook the noodles as they’ll continue to cook when added to the skillet. Plus they’ll be less likely to stick together when frying.
- The oil should be hot (slightly popping) before adding the food.
- Shrimp Lo Mein is best when enjoyed immediately.
- Store leftovers in an airtight container and store it in the fridge for up to 3 days.
More Asian Recipes
Stick with an Sauvignon Blanc or Grüner Veltliner when serving Shrimp Lo Mein.
- 8 oz fresh egg noodles (*Note 1)
- 2 tbsp vegetable or avocado oil, divided
- 8 oz medium shrimp, peeled, deveined and tails removed (*Note 2)
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- ½ red bell pepper, thinly sliced (*Note 3)
- 1 medium carrot (julienned)
- ½ cup snow peas
- 2 cups thinly sliced green cabbage
- Garnish: sesame seeds and green onions
Lo Mein Sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp hoisin sauce
- ½ tbsp dark soy sauce (*Note 4)
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1 tsp oyster sauce (*Note 5)
- ⅛ tsp white pepper
- Add all the sauce ingredients to a small mixing bowl and whisk to combine. Set aside.3 tbsp low sodium soy sauce1 tbsp hoisin sauce½ tbsp dark soy sauce1 tsp brown sugar1 tsp sesame oil1 tsp oyster sauce⅛ tsp white pepper
COOK THE NOODLES:
- If Using Fresh Cooked Noodles - Quickly rinse in hot water to unstick the noodles. Set aside.If Using Fresh Uncooked Noodles - Boil for 2 minutes, until barely al dente.If Using Dry Noodles - Cook according to the instructions on the back of the box- just set your timer for 1 minutes less than the "al dente" time provided.8 oz fresh egg noodles
COOK THE SHRIMP:
- Add 1 tbsp of oil to a wok or large skillet and pre-heat over high heat.2 tbsp vegetable or avocado oil, divided
- Add the shrimp to the very hot skillet (ensure there are no overlapping pieces) and sear for 15 seconds per side. Remove from the skillet and set aside (the inside will not be fully cooked yet).8 oz medium shrimp, peeled, deveined and tails removed
- Add 1 tbsp of oil to the skillet. Add the garlic and ginger. Stir-fry for 30 seconds, until fragrant.1 tsp fresh ginger, grated2 cloves garlic, minced
- Add the bell pepper, carrots and snow peas to the skillet and stir-fry for 2 minutes.½ red bell pepper, thinly sliced1 medium carrot (julienned)½ cup snow peas
- Add the cabbage and stir fry for 30-60 seconds, or until softened.2 cups thinly sliced green cabbage
- Add the noodles to the skillet and stir fry for 1 minute, until well combined.
- Add the sauce to the skillet and stir-fry for 1 minute until the sauce is hot and everything is coated evenly.
- Add the shrimp to the skillet and stir-fry for another 1-2 minutes, until the shrimp is cooked throughout.
- Top with sesame seeds and green onions and enjoy.Garnish: sesame seeds and green onions
- 4 ounce dry egg noodles
- 4 ounces dry linguine/spaghetti/udon noodles