This Shrimp Lo Mein combines tender shrimp, egg noodles, crisp veggies, and a savory soy sauce blend—perfect for a quick, easy dinner.
You know those nights when you’re this close to grabbing your phone and ordering takeout? Yeah, that was me last Tuesday.
It had been one of those days. Work was nuts, my inbox wouldn’t quit, and the only thing keeping me going was the thought of plopping on the couch with Netflix. Then, I peeked in the fridge—half a bag of coleslaw mix, a lonely red bell pepper, and some shrimp I’d totally forgotten were thawing.
Takeout felt too easy (and let’s be real, the last time I ordered, they forgot the sauce… again). So, I thought, Why not just throw something together?
A quick noodle boil, some shrimp in the pan, garlic sizzling—before I knew it, this Shrimp Lo Mein was born. And let me tell you—chef’s kiss. Creamy noodles, garlicky shrimp, and that soy sauce glaze? Yeah, it hit all the right notes.
The best part? My toddler actually ate it. Miracle moment.
Now, it’s become a regular on our weeknight dinner list. Trust me—if I could pull this off on a chaotic Tuesday, so can you.
Why You’ll Love This Shrimp Lo Mein Recipe?
This isn’t just any stir-fry—it’s the dish you’ll keep craving. Here’s why:
- Quick Fix: Ready in under 30 minutes—faster than takeout.
- Simple Ingredients: Pantry staples and fresh shrimp. No weird stuff.
- Insanely Flavorful: Sweet, savory, a little nutty—everything you want.
- Total Crowd-Pleaser: Even my picky eater devoured it.
- One-Pan Wonder: Less mess = less stress.
Ingredient Notes:
Let’s break down why these ingredients work so well together:
- Shrimp: Medium-sized, peeled, deveined, and quick to cook.
- Egg Noodles: Classic for lo mein, but ramen or spaghetti work too.
- Coleslaw Mix: Yep, the bagged stuff! Easy, fast, and gives that perfect crunch.
- Bell Pepper: Adds color and sweetness. Use whatever you’ve got.
- Garlic & Ginger: The real heroes here. Don’t skip!
- Soy Sauce: Go for low-sodium so you control the salt.
- Hoisin Sauce: Sweet, tangy, and full of umami goodness.
- Sesame Oil: A tiny bit for that rich, nutty finish.
Pro Tip: No egg noodles? No worries—use whatever pasta you’ve got in the pantry.
How To Make Shrimp Lo Mein?
This dish comes together so fast—make sure you have everything prepped before you start.
Step 1: Make the Sauce
In a small bowl, whisk together:
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp water
- 1 tsp brown sugar
- 1 tsp sesame oil
Set it aside. (It’s magic—you’ll see.)
Step 2: Cook the Noodles
Boil the egg noodles according to the package instructions.
Pro Tip: Save about ½ cup of pasta water before draining—trust me, it’ll help later if you need to loosen the sauce.
Step 3: Sauté the Shrimp
Heat 1 tablespoon of oil in a large skillet.
Add the shrimp and cook for 2-3 minutes until they turn pink. Pull them out and set them aside—try not to snack on them just yet.
Step 4: Cook the Veggies
Toss in the coleslaw mix and sliced bell pepper.
Want To Save This Recipe?
Cook for 3-4 minutes, just until the veggies soften but still have a nice crunch.
Step 5: Add Garlic & Ginger
Push the veggies to the side of the skillet. Add:
- 2 cloves minced garlic
- 1 tsp grated ginger
Cook for about 30 seconds—you’ll know it’s ready when your kitchen smells amazing.
Step 6: Combine Everything
Time to bring it all together!
- Return the shrimp to the skillet.
- Pour in the sauce you prepped earlier.
- Add the cooked noodles.
Toss everything together until it’s beautifully coated in that glossy sauce.
Step 7: Serve Hot & Enjoy
Plate it up immediately, sprinkle with a few sesame seeds if you’re feeling fancy, and dig in.
Storage Options:
If you somehow have leftovers (unlikely, but just in case):
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not ideal—shrimp can turn rubbery, and noodles get mushy.
- Reheat: Warm in a skillet with a splash of water to revive the sauce.
Variations and Substitutions:
Want to switch things up? Go for it!
- Protein Swap: Try chicken, tofu, or beef instead of shrimp.
- Extra Veggies: Mushrooms, broccoli, or snap peas would be perfect here.
- Spicy Kick: Add red pepper flakes or a dash of sriracha.
- Gluten-Free: Swap soy sauce for tamari and use rice noodles.
- Vegan: Skip the shrimp and double up on veggies or tofu.
What to Serve with Shrimp Lo Mein?
Honestly, it’s a full meal on its own. But if you’re in full feast mode, try pairing it with:
- Egg Rolls : Crispy, golden, and perfect for dipping.
- Steamed Edamame: Salty, simple, and healthy.
- Wonton Soup: Light and cozy—always a win.
- Iced Green Tea: Refreshing and balances the rich sauce beautifully.
Frequently Asked Questions:
Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before cooking.
What if I don’t have hoisin sauce?
No worries! Try mixing soy sauce with a teaspoon of brown sugar—it’s not exact, but it works!
Can I make it ahead?
Totally! Just reheat it in a skillet with a splash of water to bring the sauce back to life.
So there you have it—Shrimp Lo Mein that’s easy, delicious, and totally foolproof.
Whether you’re whipping it up for a weeknight dinner or impressing friends, it’s a guaranteed win. So go ahead—grab those noodles and shrimp, and give it a try.
And hey, if you do make it, snap a pic and tag me—I love seeing your creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Shrimp Lo Mein A Flavorsome Chinese Delight Worth Savoring
Ingredients
- 4 ounces dry egg noodles or ramen noodles seasoning packets discarded, or 8 oz. fresh egg noodles
- 1 tbsp. vegetable oil
- 8 oz. medium shrimp peeled and deveined, tails removed
- 4 cups coleslaw mix or finely sliced cabbage
- ½ red or yellow bell pepper sliced
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
Sauce:
- 3 tbsp. low-sodium soy sauce
- 1 tbsp. hoisin sauce
- 1 tbsp. water
- 1 tsp brown sugar
- 1 tsp sesame oil
Instructions
- Start with the sauce. Combine 3 tablespoons of soy sauce, 1 tablespoon of hoisin sauce 1 tablespoon of water 1 teaspoon of sugar and 1 teaspoon of oil, in a small bowl. Set it aside.
- Cook the noodles. Follow the instructions on the package to cook either 4 ounces of egg noodles or 8 ounces of egg noodles. Make sure to drain them well.
- Sauté the shrimp. Heat up a pan with 1 tablespoon of oil. Add in 8 ounces of peeled shrimp. Cook them for around 2 to 3 minutes until they turn pink. Afterward set them aside.
- Prepare the veggies and aromatics. In the pan add oil if necessary. Sauté around 4 cups of coleslaw mix or sliced cabbage along with half a bell pepper, for 3 to 4 minutes. Then add in a teaspoon of ginger and two minced garlic cloves cooking them for thirty seconds.
- Combine everything together. Return the shrimp to the pan and pour in the sauce. Cook everything together for two minutes then add in the noodles. Toss everything thoroughly until it's well combined.
- Serve and enjoy. Plate up your delicious Shrimp Lo Mein and savor this dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
