This shrimp lo mein is succulent shrimp with vegetables and egg noodles, all tossed together in a savory sauce. A take out classic that’s quick and easy to make at home, and always gets rave reviews.
I always have to order shrimp lo mein when I go to our local Chinese restaurant. I just love those noodles paired with fresh veggies and flavorful shrimp! I’ve since learned to make this dish at home, and it’s actually quite easy to put together.
HOW DO YOU MAKE SHRIMP LO MEIN?
The first step to this dish is to place onions, carrots, celery and cabbage in the pan. Cook the veggies until they’re soft, then add a little garlic. Remove the veggies from the pan and cover to keep warm. Add the shrimp to the pan, and cook until they’re just done. Return the vegetables to the pan along with fresh noodles. In a separate bowl, make the sauce by whisking together chicken broth, hoisin sauce, soy sauce, sesame oil and a little corn starch. Pour the sauce in the pan and bring the sauce to a simmer until thickened. Finish the dish with sliced green onions, then serve immediately and enjoy!
TIPS FOR THE PERFECT DISH
- I purchased fresh egg noodles at my local Asian market that were labled as Shanghai noodles and it came from the refrigerated section of my local Asian market. If you can find noodles that are labeled “lo mein” noodles, those will also work. Any fresh, long noodle should be ok. In a pinch, you can also use spaghetti or fresh yakisoba noodles which can be found in the produce section of most grocery stores.
- Look for medium to large sized shrimp for this recipe; I typically use 31 to 40 count or 41 to 50 count. If your shrimp are frozen, thaw them before you proceed with the cooking process.
- This dish will stay fresh in the refrigerator for up to 2 days. You can reheat leftovers on the stove top over low heat or in the microwave.
- Lo mein contains hoisin sauce, which is a sweet and savory Asian condiment. You can find this sauce in the ethnic foods aisle of most grocery stores
- Make sure to peel and devein your shrimp before you use them, or buy them already prepped. You can leave the tails on for a more elegant presentation if you prefer.
WHAT’S THE DIFFERENCE BETWEEN LO MEIN AND CHOW MEIN?
Lo mein and chow mein are similar dishes with a few small variations. Chow mein noodles may be thinner than lo mein noodles. Also, lo mein noodles are boiled and tossed with sauce, while chow mein noodles are boiled and then stir fried for a different, crispier texture. Both dishes contain vegetables and meat.
Shrimp lo mein flavor variations
This dish is fabulous as-is, but you can absolutely add other ingredients to the mix.
- Protein: You can swap out the shrimp for chicken, beef, pork or tofu. You can also do a combination of different protein options if you prefer.
- Vegetables: This recipe calls for carrots, onion, celery and cabbage, but you can really add any veggies you like such as broccoli, green beans, bok choy or mushrooms.
- Add-Ins: Get creative with other ingredients such as dried chilies, sesame seeds or scrambled eggs.
Once you try this lo mein, you’ll find yourself making it on a regular basis. It’s just that good!
More Asian recipes to try
Shrimp Lo Mein Video
Shrimp Lo Mein
- 4 teaspoons vegetable oil divided use
- 1/2 cup yellow onion thinly sliced
- 1/2 cup carrots shredded or julienned
- 1/4 cup celery thinly sliced
- 1 cup green cabbage shredded
- 1 1/2 teaspoons minced garlic
- 3/4 pound medium or large shrimp peeled and deveined, leave tails on if you want a more elegant presentation
- 10 ounces fresh egg noodles pre-cooked
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons corn starch
- 1/4 cup green onions sliced
- salt and pepper to taste
- Heat 2 teaspoons of the oil in a large pan over medium high heat.
- Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
- Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Remove the vegetables from the pan and cover to keep warm.
- Pour the rest of the oil into the pan. Add the shrimp and season with salt and pepper to taste. Cook for 3-4 minutes or until shrimp are pink and opaque.
- Add the noodles to the pan, along with the cooked vegetables. Toss to combine.
- In a separate bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and corn starch.
- Pour the sauce into the pan and bring everything to a simmer. Cook for 1 minute or until sauce is just thickened. Sprinkle with green onions, then serve immediately.