Shrimp Lo Mein Stir-Fry Recipe

If you’re craving a restaurant-style noodle stir-fry that’s packed with flavor and really easy to pull together, then you’re going to adore this Shrimp Lo Mein Stir-Fry Recipe. It’s got tender shrimp, fresh veggies, and those perfectly chewy noodles all tossed in a savory sauce that you can whip up faster than takeout arrives. Trust me, once you make this at home, it’ll become your go-to weeknight favorite!

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Ingredients You’ll Need

The magic of this Shrimp Lo Mein Stir-Fry Recipe is in the freshness and quality of the ingredients. Using fresh pre-cooked lo mein noodles keeps the texture just right, and the blend of soy sauces, oyster sauce, and sesame oil creates a deep, satisfying flavor that beautifully coats the shrimp and veggies.

• Shrimp: I like using peeled and deveined shrimp for convenience and to ensure every bite is easy to enjoy.
• Fresh pre-cooked lo mein noodles: These give you that perfect chewiness without a ton of extra prep work.
• Sugar: Just a pinch balances the savory, salty flavors in the sauce.
• Soy Sauce (regular or light): The essential salty backbone of the sauce.
• Dark soy sauce: Adds a lovely depth and rich color to the dish.
• Oyster sauce: Brings a subtle umami sweetness that’s hard to replace.
• Sesame oil: Just a little for that toasty, nutty aroma.
• Ground white pepper: Gives a gentle heat that wakes up the flavors without overpowering.
• Neutral oil (vegetable or canola): Ideal for stir-frying at high heat without burning.
• Garlic: Freshly minced – it releases a punch of savory goodness.
• Button or cremini mushrooms: Adds earthiness and texture.
• Carrot: Julienned for a nice crunch and sweetness.
• Bamboo shoots: These give a subtle crunch and authentic Asian flair.
• Water chestnuts: Their crisp texture is a perfect contrast to the noodles.
• Shaoxing wine: This traditional Chinese cooking wine brightens the flavors beautifully.
• Napa cabbage: Adds bulk and a gentle sweetness.
• Snow peas: For fresh snap and vibrant green color.
• Mung bean sprouts: Toss in at the end for a fresh, juicy crunch.
• Scallions: I love adding these last for that fresh oniony bite.

Variations

One of the best things about this Shrimp Lo Mein Stir-Fry Recipe is how flexible it is—you can easily switch things up based on what you have on hand or dietary needs. I often experiment depending on the season or simply what my family is craving.

• Protein Swap: I’ve made this with chicken or tofu, and both work amazing for a different twist.
• Veggie Upgrades: Throwing in bok choy or bell peppers can add a burst of color and freshness.
• Spice It Up: Adding a splash of chili garlic sauce or fresh sliced chili peppers gives it a nice kick.
• Gluten-Free: Swap out the noodles with rice noodles and use tamari soy sauce for a gluten-free option.

How to Make Shrimp Lo Mein Stir-Fry Recipe

Step 1: Prep Your Noodles and Shrimp Just Right

First, take the shrimp and noodles out of the fridge and let them come to room temperature. Here’s a little trick I discovered: if you soak the entire unopened bag of fresh lo mein noodles in hot water, it warms them through quickly without turning them mushy. If you don’t have lo mein noodles handy, dried linguini works too—just cook it al dente, drain, then toss with a tablespoon of oil so they don’t stick. Having your noodles ready at room temperature is a game changer because cold noodles make the stir-fry watery and unevenly cooked.

Step 2: Whisk Up the Perfect Sauce

Mix the sugar, regular or light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper in a bowl until the sugar dissolves. This sauce is the secret behind that authentic restaurant flavor and it’ll make your kitchen smell amazing.

Step 3: Sear the Shrimp

Heat a large wok over high heat until it just starts to smoke, and add a tablespoon of oil around the edges. Quickly spread the shrimp in a single layer so they sear—not steam—for about 10-15 seconds per side. Remove them immediately to avoid overcooking. You want them just pink and slightly translucent at this point because they’ll finish cooking later.

Step 4: Stir-Fry the Veggies

Add two more tablespoons of oil to the wok along with the minced garlic. After a few seconds, toss in the mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry these for about 30 seconds—keeping that high heat rolling. Then pour the Shaoxing wine around the edge and add the napa cabbage, giving it another 30 seconds of wok magic.

Step 5: Add Noodles and Sauce

Spread the noodles evenly over the colorful veggies and stir for about a minute. This is where having everything at room temp shows its worth—the noodles soften just right without getting mushy. Pour your sauce over the noodles, mix everything well using a scooping motion, and stir-fry for another 30 seconds until everything looks glossy and beautifully coated.

Step 6: Finish with Shrimp and Fresh Veggies

Drop the shrimp back into the wok along with snow peas, mung bean sprouts, and scallions. Stir-fry everything for about two minutes so the shrimp finishes cooking and the veggies stay crisp and bright. Serve immediately—this is best enjoyed fresh off the stove when everything’s hot and flavors are at their peak!

How to Serve Shrimp Lo Mein Stir-Fry Recipe

Garnishes

I like to sprinkle toasted sesame seeds on top for a little extra nuttiness and texture. A few fresh cilantro leaves or chopped scallions add that pop of color and fresh aroma that elevates each bite. If you like heat, a drizzle of chili oil or a few red pepper flakes works wonders.

Side Dishes

Since this Shrimp Lo Mein is a complete meal on its own, I often pair it with simple sides like steamed dumplings, hot and sour soup, or an easy cucumber salad with rice vinegar and sesame seeds to add a refreshing crunch.

Creative Ways to Present

For special occasions, I love serving this in individual mini woks or pretty bowls lined with banana leaves. Garnishing with edible flowers or sliced chilies can make it look festive and vibrant at the dinner table, sure to impress guests!

Make Ahead and Storage

Storing Leftovers

After cooking, cool your Shrimp Lo Mein quickly and store it in an airtight container in the fridge. I’ve found it keeps well for up to 3 days. When refrigerated properly, the noodles stay soft, and the shrimp doesn’t dry out.

Freezing

Freezing stir-fry dishes with noodles can be a bit tricky since the noodles tend to get mushy when thawed. I personally prefer to freeze the cooked shrimp and veggies separately (without noodles) and make fresh noodles when reheating for best texture.

Reheating

To reheat, I use a hot skillet or wok with a splash of water or broth, tossing the leftovers quickly over medium-high heat so everything warms through without drying out. Microwaving tends to make the noodles clump and tough, so stovetop reheating works best.

FAQs

Final Thoughts

I absolutely love how this Shrimp Lo Mein Stir-Fry Recipe comes together with simple ingredients but delivers such a satisfying, crave-worthy meal. When I first tried it, I was amazed at how the flavors and textures all balanced perfectly with minimal fuss. You’ll find that with a few easy tips, you can whip up a dish that tastes even better than takeout—and I’m betting your family will go crazy for it too! So give this recipe a try and enjoy that delicious stir-fry goodness anytime you want.

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