Shrimp Lo Mein Stir-Fry Recipe

If you’re craving something deliciously satisfying that feels both fresh and comforting, you’ll absolutely want to try this Shrimp Lo Mein Stir-Fry Recipe. I’ve made this a dozen times, and every time it comes out perfect—loaded with tender shrimp, crisp veggies, and those silky noodles tossed in a flavorful sauce. It’s just the kind of dish that fills your kitchen with amazing aromas and makes everyone at the table go “wow.” Stick with me here, because I’m handing over everything you need to nail this recipe right from your own stove.

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Ingredients You’ll Need

The beauty of this Shrimp Lo Mein Stir-Fry Recipe is in the simplicity and freshness of the ingredients. I always aim for a nice balance between protein, crunchy veggies, and those soft lo mein noodles that soak up the sauce perfectly. Plus, I’ll share how I prep everything for the smoothest cooking experience!

• Shrimp: I prefer medium-large peeled and deveined shrimp (31/40 size); they cook quickly and stay tender without getting rubbery.
• Lo Mein Noodles: Fresh pre-cooked lo mein noodles are a game-changer, but dried linguini makes a great backup if you can’t find them.
• Garlic: Minced garlic adds that fragrant base flavor that makes the whole stir-fry sing.
• Mushrooms: Button or cremini mushrooms give an earthy depth and meaty texture.
• Carrot: Julienned carrot adds a slight sweetness and crunch, which wakes up the dish.
• Bamboo Shoots and Water Chestnuts: These add delightful crisp bites and authentic texture.
• Soy Sauces (Regular & Dark): Both bring layers of salty, savory richness; dark soy sauce also gives great color.
• Oyster Sauce: This is the secret sauce backbone – deeply umami and slightly sweet.
• Sesame Oil: Just a little kick of nutty flavor goes a long way.
• White Pepper: A subtle heat that complements the shrimp without overpowering.
• Shaoxing Wine: Adds a touch of aromatic complexity—you can find it at most Asian markets.
• Napa Cabbage, Snow Peas & Bean Sprouts: Fresh veggies to brighten and crunch up the lo mein.
• Scallions: For that pop of vibrant flavor and pretty garnish.
• Neutral Oil (Vegetable or Canola): Good for high-heat stir-frying to keep everything crisp and clean-tasting.

Variations

One of the things I love about this Shrimp Lo Mein Stir-Fry Recipe is how flexible it is—you can make it your own based on what you have on hand or your family’s tastes. Feel free to get creative and swap in your favorite veggies, proteins, or sauces.

• Protein Swap: I’ve made this with chicken or tofu when shrimp wasn’t on hand, and it works beautifully—adjust cooking times accordingly.
• Vegetarian Version: Skip the shrimp and add extra mushrooms, maybe some fried tofu cubes, and a splash more soy sauce for that umami punch.
• Spicy Kick: If you like heat, toss in some sliced fresh chili or a drizzle of chili oil at the end—I discovered that trick on a chilly evening, and my family loved it.
• Gluten-Free: Use tamari instead of soy sauce and rice noodles in place of lo mein for a safe gluten-free twist.

How to Make Shrimp Lo Mein Stir-Fry Recipe

Step 1: Prepare Your Ingredients Ahead

Start by bringing your shrimp and noodles up to room temperature. This makes a huge difference—I learned early on that cold noodles clump and steam rather than fry. For the noodles, a nifty trick is to soak the unopened fresh noodles in hot water for a few minutes to warm them gently without making them soggy. If you’re using dried linguini, cook them al dente, drain, and toss immediately with a tablespoon of oil to prevent sticking.

Step 2: Mix the Flavorful Sauce

In a small bowl, combine the sugar, regular soy sauce, dark soy sauce, oyster sauce, sesame oil, and ground white pepper. Stir until the sugar is dissolved. I like to do this first so my sauce is ready to go—it really speeds up the cooking process when everything’s prepped.

Step 3: Cook the Shrimp

Heat your wok or large skillet over high heat until it just starts to smoke—hot is key! Add 1 tablespoon of neutral oil around the edges, then quickly spread the shrimp in a single layer. Give them about 10-15 seconds per side to get just cooked and slightly seared. Shrimp cook fast, so watch closely! Remove them to a plate immediately to avoid overcooking.

Step 4: Stir-Fry the Vegetables

Back to the wok with 2 more tablespoons of oil. Toss in your minced garlic and sauté just a few seconds until fragrant. Add mushrooms, carrots, bamboo shoots, and water chestnuts, stirring rapidly for about 30 seconds. Then spread Shaoxing wine around the rim and add napa cabbage—keep the veggies moving in the pan for another 30 seconds to keep them crisp and vibrant.

Step 5: Add Noodles and Sauce

Spread your noodles evenly over the veggies and stir for 1 full minute to warm them through—this is where room temp noodles really shine! Pour the sauce mixture over everything and toss well for another 30 seconds using a scooping motion to coat everything thoroughly.

Step 6: Final Toss and Serve

Return the shrimp to the wok along with snow peas, mung bean sprouts, and scallions. Stir-fry everything together for 2 minutes until the shrimp are warmed and the vegetables remain crisp-tender. Then it’s ready—serve hot and watch your family dive in!

How to Serve Shrimp Lo Mein Stir-Fry Recipe

Garnishes

I love topping this Shrimp Lo Mein Stir-Fry with a handful of chopped scallions for freshness and color. Sometimes I sprinkle a few toasted sesame seeds for a subtle crunch and nutty aroma, which really amps things up visually and flavor-wise. A wedge of lime on the side adds a nice zesty option for anyone who likes a little brightness.

Side Dishes

To round out the meal, I often pair this with simple steamed jasmine rice or a light cucumber salad to add a cooling contrast. If you’re feeling indulgent, some potstickers or egg rolls from your favorite Asian market make the perfect crispy sidekick.

Creative Ways to Present

For a special dinner, I’ve served the lo mein in large shallow bowls with edible flowers and lots of fresh herbs like cilantro and Thai basil scattered on top. It makes the dish feel festive and colorful, and your guests will appreciate the extra effort—and the beautiful presentation makes it taste even better!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 2 days. The key is to cool the lo mein completely before sealing it to prevent sogginess. When I reheat, I add a teaspoon of water and toss it quickly in a hot pan to revive the veggies and noodles without turning everything mushy.

Freezing

I’ve found freezing shrimp lo mein isn’t my favorite because the texture of the shrimp and veggies can get a bit soft after thawing. If you do freeze it, freeze in small portions and thaw in the fridge overnight. Reheat quickly in a hot pan, but I recommend enjoying it fresh for the best texture.

Reheating

To reheat, I like to use a wok or skillet on medium-high heat—adding a splash of water or broth if needed—and tossing constantly just until warmed through. Avoid the microwave if you can; it tends to make the noodles rubbery and the veggies soggy.

FAQs

Final Thoughts

Every time I make this Shrimp Lo Mein Stir-Fry Recipe, it reminds me why I love cooking at home. It’s approachable, packed with fresh flavors, and just downright satisfying. Whether you’re cooking for family, friends, or just yourself, having this recipe in your back pocket means a quick, tasty dinner is always within reach. Give it a try—you’ll find it’s the kind of meal that quickly becomes a favorite and a regular on your menu.

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