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Shrimp Lo Mein
5 from 56 votes

Shrimp Lo Mein

Shrimp Lo Mein combines tender spaghetti noodles with seared shrimp and a mix of crisp-tender vegetables tossed in a savory soy-based sauce. The dish is rich, slightly sweet, and aromatic, balancing seafood protein with colorful vegetables and a glossy sauce, making it a satisfying stir-fry noodle meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Course: Main Course
Cuisine: Chinese, American

Ingredients

For the shrimp
  • 1-2 pounds Shrimp I use 21-25 sized shrimp
  • 1 tbsp cornstarch
  • 1 teaspoon baking soda
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons sesame oil
For the sauce
  • 3/4 cup soy sauce low sodium
  • 1/2 cup dark brown sugar
  • 1/4 cup hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons cornstarch
  • 2 Tablespoons browning sauce (optional)
For the lomein
  • 1 pound spaghetti
  • 1/2 white onion sliced
  • 6 garlic minced, cloves
  • 2 tablespoons ginger chopped fine
  • 1 green bell pepper sliced or chopped
  • 1 red bell pepper sliced or chopped
  • 1 cup broccoli florets
  • 1/2 cup green cabbage shredded thin
  • 1/2 cup carrot shredded
  • 4 scallions chopped fine

Instructions

    Cup of Yum
  1. Cook the pasta noodles according to the package instructions.
  2. While the noodles are cooking, prepare the sauce by whisking the soy sauce, sugar, hoisin sauce, rice wine vinegar, cornstarch and browning sauce (if using) in a small bowl. Set aside.
  3. Pat the shrimp dry and add to a bowl. Add in cornstarch, baking soda and soy sauce. Toss well to coat the shrimp.
  4. Heat the oil in a large skillet or wok set over medium-high heat until hot. Sear the seasoned shrimp on both sides until they are almost cooked through. Then remove them from the skillet and set aside.
  5. In the same skillet, add onions, garlic, ginger. Saute until they become fragrant.
  6. Add the peppers, broccoli, green cabbage, carrots, and scallions (or any other veggies you have) to the skillet. Saute until the vegetables are cooked but still crisp.
  7. Add the noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables.
  8. Add the seared shrimp back to the skillet and toss everything together to ensure the noodles and veggies are evenly coated in the sauce.
  9. Allow the dish to cook for a few more minutes, stirring occasionally, until everything is heated through. Serve hot.

Notes

  • Store leftovers up to 2 days in an airtight container in the refrigerator.
  • Reheat gently in a skillet to retain texture and flavor rather than microwaving.