15-Min Shrimp Lo Mein Recipe
Make this easy Shrimp Lo Mein in just 15 minutes! Tender shrimp, chewy egg noodles, crisp vegetables, and a savory homemade sauce come together for a Chinese takeout favorite that's even better at home.
Ingredients
For the shrimp
- ½ pound shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
For the sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 4 tablespoons water
For the lo mein
- 1 package lo mein noodles, 16 ounces
- 3 tablespoons cooking oil, divided
- ½ medium onion, sliced
- 3 medium shiitake mushrooms, sliced
- ½ cup cabbage, thinly sliced
- ½ cup bean sprouts
- 2 stalks scallions, sliced
Instructions
- To season the shrimp: In a medium bowl, season the shrimp with the salt and white pepper. Mix until evenly coated.
- To make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, and water until well combined.
- To cook the noodles: Bring a large pot of water to a boil. Add the lo mein noodles and cook for about 2 minutes, or until just al dente. Drain and rinse under cold water to stop the cooking process. Drain well.
- To cook the shrimp: Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat. Add the shrimp and garlic and stir-fry for about 1 minute, or until the shrimp turn pink. Remove and set aside.
- To cook the vegetables: Add 1 tablespoon of cooking oil to the same wok. Stir-fry the onion, shiitake mushrooms, and cabbage for about 30 seconds, or until just softened. Remove and set aside.
- To finish the lo mein: Add the remaining 1 tablespoon of cooking oil to the wok. Add the cooked noodles and stir-fry for about 1 minute. Return the shrimp and vegetables to the wok, then pour in the sauce. Toss until the noodles are evenly coated. Stir in the bean sprouts and scallions and cook for about 30 seconds. Serve immediately.
Video
Notes
- Cook the noodles just until al dente: They'll finish cooking in the wok and stay pleasantly chewy.
- Prep everything first: Lo mein comes together quickly, so have all your ingredients ready before heating the wok.
- Cook in stages: Cooking the shrimp and vegetables separately prevents overcooking and keeps their textures just right.
- Use high heat: A hot wok helps develop better flavor while keeping the vegetables crisp-tender.
- Add the bean sprouts and scallions last: They stay fresh, crisp, and vibrant with just a quick toss before serving.
- Customize the vegetables: Bell peppers, snow peas, broccoli, carrots, or baby corn all work well in this recipe.