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Garlic Shrimp Lo Mein Recipe — Quick Stir-Fry Noodles

🥢 Skip takeout and make Shrimp Lo Mein at home in about 20 minutes. Tender shrimp, crisp vegetables, and noodles are tossed in a savory sauce for a quick, satisfying meal.

Overhead view of shrimp lo mein on a black plate with shrimp, noodles, carrots, and green onions.

Lo Mein Recipe

This shrimp lo mein recreates the flavors of takeout while coming together quickly. With juicy shrimp, bright vegetables, and a well-balanced sauce, it’s a versatile weeknight favorite. Use your preferred noodles and swap proteins or vegetables to suit what you have on hand.

⭐ Why You’ll Love This Recipe

  • Ready in just 20 minutes—quicker than ordering in.
  • Uses simple pantry ingredients for the sauce.
  • Easy to customize with different proteins or vegetables.
  • Perfect for weeknights or meal prep.
Overhead view of raw shrimp, sliced carrots, red bell pepper, green onions, garlic, ginger, and lo mein sauce ingredients laid out on a marble surface.

🛒 Ingredients & Substitutions

  • Lo mein noodles – or substitute spaghetti or udon.
  • Vegetable oil – can use canola, avocado, or peanut oil.
  • Shrimp – swap for chicken, beef, pork, or tofu.
  • Garlic – use 1 tsp garlic powder if needed.
  • Fresh ginger – 1 tsp ground ginger works as a substitute.
  • Red bell pepper – substitute yellow or green pepper.
  • Carrots – try zucchini or snap peas instead.
  • Green onion – chives or shallots are fine alternatives.
  • Soy sauce – use tamari for a gluten-free option.
  • Hoisin sauce – oyster or teriyaki sauce can replace it.
  • Mirin – dry sherry or extra rice vinegar plus 1/2 tsp sugar.
  • Rice wine vinegar – apple cider vinegar is a substitute.
  • Sesame oil – adds flavor but can be omitted if unavailable.
  • White pepper – black pepper works in a pinch.

✨ Variations

  • Swap shrimp for chicken, beef, pork, or tofu.
  • Add vegetables such as mushrooms, broccoli, or snap peas.
  • For heat, stir in chili flakes or sriracha to the sauce.

🍽️ What to Serve with Shrimp Lo Mein

  • Egg rolls or spring rolls – a crunchy appetizer that complements lo mein.
  • Wonton soup – a light starter to balance the meal.
  • Steamed dumplings – a classic side for a takeout-style dinner.
  • Fried rice – serve alongside for a fuller spread.
  • Asian cucumber salad – a fresh, tangy contrast.
  • Steamed edamame – quick, healthy, and kid-friendly.
  • Hot tea or chilled green tea – pairs well with savory flavors.
Small bowl of soy sauce mixture starting the lo mein sauce with other ingredients nearby.
Lo mein sauce in a bowl with white pepper and other spices sprinkled on top before mixing.
Raw shrimp in a black wok with oil, beginning to cook for shrimp lo mein.
Shrimp cooking in a wok until pink and lightly browned.
Empty wok with oil and bits of garlic and ginger left after cooking shrimp.
Carrots and red bell pepper strips added to the wok with garlic and ginger.
Sautéed carrots and red bell peppers cooking in the wok with garlic and ginger.
Cooked lo mein noodles added to the wok with the sautéed vegetables.
Lo mein sauce poured over the noodles and vegetables in the wok, ready to be mixed.
Shrimp, noodles, carrots, and bell peppers tossed together in a wok with sauce.
Green onions added on top of the shrimp lo mein in a wok before final mixing.
Finished shrimp lo mein in a wok with shrimp, vegetables, and noodles coated in sauce.

🔥 Tips

  • Prep all ingredients before you start—stir-frying is fast.
  • Cook over high heat to keep vegetables crisp-tender.
  • Rinse cooked noodles in cold water and toss with a little oil to prevent sticking.

❓ FAQs

Can I make this lo mein recipe vegetarian?

Yes. Omit the shrimp and use tofu or additional vegetables.

Is this lo mein good for meal prep?

Yes. It stores well in the refrigerator for up to three days.

Can I double the recipe?

Yes. Cook shrimp and vegetables in batches to avoid overcrowding the pan.

Can I use frozen shrimp?

Yes. Thaw completely and pat dry to remove excess moisture before cooking.

Can I make it saucier?

Yes. Double the sauce ingredients for a saucier finish.

How do I keep noodles from sticking?

Rinse cooked noodles in cold water and toss with a little oil before stir-frying.

Close-up of a fork twirling noodles and shrimp coated in sauce.

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Square overhead image of shrimp lo mein with shrimp, noodles, and vegetables served on a black plate.
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Servings: 5 servings

Shrimp Lo Mein

By Jamie Sherman
Make Shrimp Lo Mein at home in just 20 minutes: juicy shrimp, crisp veggies, and noodles coated in a savory sauce.
Prep: 10
Cook: 10
Total: 20
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Equipment

  • Wok or large skillet
  • Wok spatula or tongs
  • Mixing bowl
  • Cutting board and knife
  • Measuring cups and spoons
  • Colander

Ingredients

Lo Mein

  • 12 ounces lo mein noodles
  • 2 tablespoons vegetable oil, divided
  • 12 ounces medium shrimp, peeled and deveined
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 red bell pepper, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 2 green onions, halved and cut into 2-inch pieces

Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon mirin
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper

Instructions

  • Make the sauce: whisk together soy sauce, hoisin, mirin, rice wine vinegar, sesame oil, and white pepper. Set aside.
  • Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
  • Heat 1 tablespoon oil in a wok or large skillet over high heat. Add shrimp and sear 2–3 minutes until just cooked. Remove and set aside.
  • Add remaining oil, garlic, and ginger to the pan and stir-fry 1–2 minutes. Add bell pepper and carrots and cook until slightly softened.
  • Return noodles and shrimp to the pan, pour in the sauce, and stir-fry 1–2 minutes until everything is coated and heated through. Add green onions, toss, and remove from heat.
  • Serve immediately.

Notes

🥡 Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

♨️ Reheating

  • Microwave: heat in 30-second bursts, stirring between each.
  • Skillet: reheat over medium heat with a splash of water or soy sauce.
  • Air fryer: place in foil and heat at 350°F for 4–5 minutes.

❄️ Freezing

  • Freezing is not recommended; noodles and vegetables can lose texture.

💡 Tips for Best Results

  • Prep all ingredients before cooking—stir-frying moves quickly.
  • Use high heat to keep vegetables crisp-tender.
  • Swap shrimp with chicken, beef, or tofu if desired.

🍳 Alternate Cooking Methods

  • Oven: Roast shrimp and vegetables at 425°F for 8–10 minutes, then toss with cooked noodles and sauce.
  • Stovetop skillet: Works like a wok but may require extra stirring.

♻️ Leftovers

  • Use leftovers as a base for fried rice.
  • Add broth to turn leftovers into a quick noodle soup.

Nutrition

Calories: 382kcal
, Carbohydrates: 59g
, Protein: 17g
, Fat: 9g

Nutrition information is automatically calculated and should be used as an approximation.


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