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–+ servings
Shrimp Lo Mein in a skillet with vegetables, noodles, and sauce.
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Shrimp Lo Mein

This Shrimp Lo Mein is an quick and easy meal with juicy shrimp and savory Lo Mein noodles tossed in the best sauce. It’s a restaurant quality recipe that you’ll want to make on repeat!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Chinese
Servings: 4 people
Calories: 404kcal
Author: Stephanie

Ingredients

Sauce

  • 1 ½ cups chicken broth
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon hoisin sauce
  • 2 tablespoons cornstarch
  • 4 cloves garlic minced
  • 1 teaspoon sriracha sauce can sub hot sauce
  • ¼ teaspoon sesame oil
  • ½ tsp ground ginger
  • 1 pinch red pepper flakes optional

Stir Fry

  • 1 lb. uncooked shrimp see notes
  • 1-2 tablespoons peanut oil can sub olive oil
  • ½ cup dry white wine see notes
  • 1 small white onion cut into chunks. Can sub yellow onion.
  • 1 red bell pepper sliced
  • ½ cup carrots julienned
  • 2 stalks celery diced
  • 1 cup green cabbage shredded
  • 1 ½ cups bean sprouts rinsed. See notes
  • 6-8 oz. lo mein noodles see notes

To Garnish

  • ¼ cup green onions sliced
US Customary - Metric

Instructions

  • Whisk the sauce ingredients together in a large measuring cup with a spout and set aside. *Ensure the liquid is not warm so that you don't activate the cornstarch.* Measure out remaining ingredients before beginning.
  • Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. (Pro Tip: I leave the shell on during cooking as it really helps ensure that the shrimp doesn't get overcooked, which is easy to do. Then I let it cool and remove the shell/tail afterwards.)
  • Heat oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
  • Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 4 minutes.
  • Boil the noodles for 1 minute less than al dente according to package instructions. (Set a timer to avoid overcooking.) Drain once cooked. (Optional: Drizzle with a little oil and toss to coat.)
  • While the noodles cook, increase the heat to medium-high and add the onions, peppers, carrots, celery, and cabbage to the skillet with the wine and cook for about 4-5 minutes to soften slightly.
  • Stir the sauce and add it to the skillet. Bring it to a boil to activate the cornstarch and thicken the sauce. Once thickened, reduce heat to low.
  • Add the bean sprouts.
  • Add the cooked noodles a bit at a time, tossing to coat until desired noodle-to-sauce- ratio is obtained. The noodles will continue to absorb the sauce and the flavors will meld as it stands.
  • Add the shrimp back and allow it to heat through, 1-2 minutes. Garnish with green onions and serve!

Notes

Pro Tips:
  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. See blog post for more tips about cooking with shrimp.
  • Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 10 oz. spaghetti noodles can be used instead if needed.
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after cooking the shrimp. 1/4 cup Shaoxing wine may also be used and will only need to reduce for 2 minutes. An equal amount of chicken broth may be used if you don’t cook with wine. 
  • Bean Sprouts: I love using fresh bean sprouts for this recipe as they're crispier and have a fresher taste. Canned may also be used, be sure to drain and rinse them prior to adding. Note that canned bean sprouts also contain sodium.
  • Broth: Feel free to use seafood broth/stock in this recipe instead of (or in combination with) chicken broth.
  • Sodium: To reduce the sodium in this recipe, consider using low sodium chicken broth and/or soy sauce.
  • Cabbage: If you have leftover cabbage after this recipe, use it in these cabbage recipes, including my Egg Roll in a Bowl, Thai Chicken Salad, and Cabbage and Sausage.
  • Optional additions to this recipe include: sliced mushrooms, broccoli, snow peas, water chestnuts, green beans, and edamame.
  • Other topping options include: honey roasted or regular peanuts, chopped cashews, sliced almonds, chow mein noodles, and Chinese noodles.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren't mushy/overcooked when reheated.
  • To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
  • You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 404kcal | Carbohydrates: 54g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 1531mg | Potassium: 703mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3794IU | Vitamin C: 56mg | Calcium: 128mg | Iron: 2mg