This version might not be fully traditional, but it’s quick, delicious, and endlessly adaptable. Whether you’re tossing in extra veggies, swapping in chicken, or skipping the shrimp for a vegan version, this dish is a flexible and easy weeknight meal.
Why You’ll Love This Shrimp Lo Mein
This recipe has become a regular in our weeknight dinner rotation—not just because it tastes amazing, but because it solves dinner fast. Once everything is prepped, the dish comes together in under 10 minutes in a single skillet or wok.
Stir-fries are all about timing, and the secret is to prep every ingredient before you heat the pan. The shrimp marinates quickly in a simple mixture that helps it stay juicy and tender, while the sauce delivers that classic lo mein flavor with pantry staples like shoyu or tamari, oyster sauce, and toasted sesame oil.
Want to skip the shrimp? Use very thinly sliced chicken or tofu. Looking for a vegan option? Toss in some shelled edamame and skip the shrimp marinade entirely.
For more quick dinners, check out my Vegetable Fried Rice or Red Thai Coconut Curry Shrimp.
Ingredients You’ll Need
For the Shrimp:
- Shrimp: Medium shrimp, peeled and deveined, marinated to stay juicy.
- Tamari or Coconut Aminos: Adds a salty, umami-rich base.
- Arrowroot or Cornstarch: Helps create that signature seared crust.
- Baking Soda: Just a pinch keeps shrimp extra tender.
- Avocado Oil: Neutral, high-heat oil for stir-frying.
For the Vegetables:
- Garlic + Ginger: Classic stir-fry aromatics—don’t skip!
- Carrot + Cabbage + Onion: Add color, crunch, and natural sweetness. The cabbage softens into the noodles while adding bulk.
- Shiitake Mushrooms: Earthy flavor, but any mushrooms will work.
- Scallions: White parts cook with the vegetables; green parts finish the dish with brightness and color.
- Bean Sprouts: Add at the end for crunch and freshness.
For the Noodles:
- Lo Mein Noodles or Spaghetti: Fresh or dried both work. Rinse well and toss with sesame oil to avoid clumping.
- Toasted Sesame Oil: Keeps noodles from sticking and adds depth.
For the Sauce:
- Tamari or Shoyu: The umami backbone.
- Oyster Sauce: Adds a silky richness.
- Shaoxing Wine or Dry Sherry: Balances the flavors.
- Sugar: Just a touch to round out the salt and acid.
- Arrowroot or Cornstarch: Helps the sauce cling to noodles.
How to Make Shrimp Lo Mein
Step 1: In a bowl, whisk tamari, oil, arrowroot, baking soda, pepper, and salt. Add the shrimp and toss to coat. Marinate for 15–20 minutes.
Step 2: Prep all vegetables and set them aside.
Step 3: Whisk together all sauce ingredients in a separate bowl. Cook noodles until al dente. Drain, rinse with cold water, and toss with sesame oil to prevent sticking.
Step 4: Heat a large wok or pan over medium-high heat. Sear shrimp in oil for 2–3 minutes until just cooked. Remove to a clean plate.
Step 5: Add a bit more oil if needed. Sauté garlic and ginger until fragrant.
Step 6: Add carrots, cabbage, onion, mushrooms, and scallion whites. Stir-fry until just tender.
Step 7: Add noodles, shrimp, and sauce to the pan. Toss everything together until evenly coated and the sauce thickens. Stir in scallion greens and bean sprouts. Taste and adjust the seasoning before serving.
Stir-Fry Tips
- Have everything prepped before you start cooking. Stir-fries move fast.
- Don’t overcook the shrimp. They go from juicy to rubbery quickly. Look for just-opaque centers and a C-shape curl.
- Use high heat to sear without steaming the vegetables.
- Drain noodles well and toss with sesame oil to avoid clumping and sogginess.
- Double the sauce if you love your lo mein on the saucier side.
For another satisfying Asian-inspired pairing, try my Spicy Cucumber Salad or Asian Slaw.
Make Ahead and Storage
Shrimp lo mein is best fresh, but leftovers reheat beautifully in a hot skillet or microwave. For meal prep, store noodles, shrimp, and sauce separately and combine just before reheating.
Recipe FAQs
Fresh lo mein noodles are ideal, but spaghetti or linguine work well in a pinch. For low-carb versions, try shirataki or kelp noodles.
Yes—use gluten-free tamari and gluten-free noodles like brown rice spaghetti. Be sure to check that your oyster sauce is GF or use a substitute.
Try hoisin sauce, vegetarian mushroom stir-fry sauce, or even a splash of soy with a pinch of sugar for a similar umami hit.
Skip the shrimp and replace with tofu or edamame. Omit the shrimp marinade and use vegetable stir-fry oil instead.
This version uses less oil, more vegetables, and a homemade sauce without added MSG or excess sugar. It’s balanced, quick to prepare, and easy to customize.
This shrimp lo mein is everything I want in a weeknight dinner: fast, flavorful, and flexible. It’s the kind of dish that invites customization, so don’t hesitate to make it your own.
More Asian-Inspired Recipes
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Better Than Takeout Shrimp Lo Mein Recipe
Ingredients
Shrimp
- 1 Tablespoon shoyu, tamari, or coconut aminos
- 1 ½ teaspoons avocado oil
- 1 ½ teaspoons arrowroot powder or cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 pound medium shrimp, preferably wild, peeled and deveined
Vegetables
- 5 cloves garlic, minced
- 1 Tablespoon fresh minced, peeled ginger
- 1 medium carrot, cut to julienne strips (watch the video to see how I do this)
- 3 cups sliced cabbage
- 1/2 onion, sliced
- 5 scallions chopped, white and green parts separated
- 6 shiitake or your favorite mushrooms, caps wiped clean with a damp paper towel, sliced
- 2 cups bean sprouts, these go bad fast, so buy them and use them or just swap in another crunchy quick-cooking vegetable
Noodles (you can probably make this with other noodles, including shirataki or kelp noodles)
- ¾ pound lo mein noodles, fresh or dried, or spaghetti (you can use fewer noodles and more veg)
- 1/2 teaspoon toasted sesame oil
Sauce
- 3 Tablespoons shoyu, tamari, or coconut aminos
- 1 Tablespoon oyster sauce
- 1 Tablespoon shaoxing wine or dry sherry, I always swap dry sherry for Chinese rice wine
- 1 Tablespoon water
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1 ½ teaspoons sugar
- 1 ½ teaspoons arrowroot powder or cornstarch
Instructions
- In a large bowl, whisk together shoyu, oil, arrowroot, baking soda, white pepper, and salt. Add the shrimp and toss to coat. Marinate for 15-20 minutes while you prepare the rest of the ingredients.
- Prepare your vegetables and set aside.
- Whisk together all sauce ingredients in a medium bowl. Set aside.
- Cook noodles until al dente (check the package directions), drain in a colander, rinse with cold water and shake as much moisture off as possible. Coat with sesame oil to prevent sticking.
- Heat a wok or large pan (12 inches or larger) over medium-high heat. Sear the shrimp in 3 tbsp of oil for 2-3 minutes or until barely cooked through. Transfer to a clean plate and set aside.
- Add more oil to the wok if needed, sauté the garlic and ginger until fragrant, about 15 seconds. Add all of the vegetables, except for the scallion greens and bean sprouts. Sauté for a few minutes until vegetables have softened, but are still tender. Add the noodles, shrimp, and sauce and mix until everything is evenly coated and the sauce has thickened. Add scallion greens and bean sprouts and toss to combine. Taste for seasoning and serve.
Notes
- Have everything prepped before you start cooking. Stir-fries move fast.
- Don’t overcook the shrimp. They go from juicy to rubbery quickly. Look for just-opaque centers and a C-shape curl.
- Use high heat to sear without steaming the vegetables.
- Drain noodles well and toss with sesame oil to avoid clumping and sogginess.
- Double the sauce if you love your lo mein on the saucier side.
- Shrimp lo mein is best fresh, but leftovers reheat beautifully in a hot skillet or microwave. For meal prep, store noodles, shrimp, and sauce separately and combine just before reheating.
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