Easy Shrimp Lo Mein That's Faster Than Delivery
This easy shrimp lo mein comes together in 30 minutes with a glossy soy-oyster sauce that coats every noodle. Juicy seared shrimp, crisp vegetables, and fresh lo mein noodles make it faster and more satisfying than takeout. Perfect for busy weeknights.
Equipment
- 14-inch wok or large 12-inch cast iron skillet
- Tongs
- Small bowl for sauce
- Pot for boiling noodles
- Paper towels for drying shrimp
- Measuring spoons
Ingredients
For the Noodles and Sauce
- 8 oz fresh lo mein noodles
- 1/2 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce (or regular)
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
- 1/2 cup reserved pasta water
For the Shrimp and Vegetables
- 1 lb large shrimp (21-25 count), peeled and deveined
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups mixed stir-fry vegetables (bell peppers, snap peas, carrots, cabbage)
- 2 tbsp neutral oil (avocado or canola)
For Garnish
- Green onions, sliced
- Sesame seeds
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, dark soy, brown sugar, and cornstarch slurry (cornstarch mixed with 2 tbsp water). Set aside. Give it another stir just before adding to the wok.
- Par-cook the noodles: Bring a pot of water to a boil. Cook fresh lo mein noodles for 1 minute. Drain, rinse with cold water to stop cooking, and toss with a tiny bit of oil to prevent sticking. Set aside.
- Sear the shrimp: Heat 1 tablespoon of oil in the wok over high heat until shimmering. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and curled. Remove to a plate.
- Cook aromatics: Add remaining oil to the wok. Add garlic and ginger; cook for 15 seconds until fragrant.
- Stir-fry vegetables: Add vegetables and stir-fry for 2-3 minutes until crisp-tender.
- Combine: Return noodles and shrimp to the wok. Pour sauce over top. Use tongs to toss everything for 1-2 minutes, letting the sauce thicken and coat every strand. If too thick, add reserved pasta water a tablespoon at a time until sauce clings to noodles.
- Finish and serve: Turn off heat. Toss in green onions and sesame seeds. Serve immediately.
Notes
Chef's Tips: Pat shrimp bone-dry before searing for the best texture. Don't overcook noodles — 60 seconds max. High heat is essential for a proper sear. Taste and adjust seasoning at the end. For gluten-free, use tamari, gluten-free oyster sauce, and rice noodles. For vegetarian, substitute tofu and mushroom oyster sauce.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a hot skillet with a splash of water. Microwave not recommended (steams noodles). Freezing not ideal.