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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 Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 people
Calories: 404 kcal
Course: Main Course
Cuisine: Chinese , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. Add the bean sprouts.
  9. 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.
  10. Add the shrimp back and allow it to heat through, 1-2 minutes. Garnish with green onions and serve!

Notes

  • Pro Tips:
  • Storage:
  • Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
  • 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.
  • 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.

Nutrition Information

Calories 404kcal (20%) Carbohydrates 54g (18%) Protein 31g (62%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 184mg (61%) Sodium 1531mg (64%) Potassium 703mg (20%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 3794IU (76%) Vitamin C 56mg (62%) Calcium 128mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 404

% Daily Value*

Calories 404kcal 20%
Carbohydrates 54g 18%
Protein 31g 62%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 184mg 61%
Sodium 1531mg 64%
Potassium 703mg 15%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 3794IU 76%
Vitamin C 56mg 62%
Calcium 128mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.