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Shrimp Lo Mein Recipe

Today’s shrimp lo mein recipe showcases juicy shrimp, thick soft egg noodles, and crispy veggies, all nicely presented on the plate. The characteristic flavors of Chinese cuisine are recreated in a quick and simple way. It's easy to make, prep-ahead, and customize to your liking.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: how to make shrimp lo mein, shrimp lo mein, shrimp lo mein recipe
Servings: 4 servings
Calories: 486kcal
Author: Luna Regina

Ingredients

  • 10 oz raw shrimp peeled and deveined, equals 20 oz whole
  • 2 tsp cornstarch
  • 1 tsp brown sugar
  • 1/2 tsp paprika
  • 1 tbsp sesame oil
  • 2 1/2 tbsp reduced-sodium soy sauce
  • 1 tsp hoisin sauce
  • 1/4 cup unsalted chicken broth
  • 1/2 tsp ground black pepper
  • 2 1/2 tbsp canola oil
  • 1 tbsp garlic minced
  • 4 oz white mushrooms sliced
  • 4 oz yellow onions sliced
  • 2 oz carrots julienned
  • 2 oz red bell peppers julienned
  • 2 oz green bell peppers julienned
  • 14 oz cooked egg noodles equals 7 oz dry
  • 2 tbsp scallions chopped
  • 1 tbsp sesame seeds

Instructions

  • Make the sauce: Combine 2 tsp cornstarch, 1 tsp brown sugar, 1/2 tsp paprika, 1 tbsp sesame oil, 2 1/2 tbsp reduced-sodium soy sauce, 1 tsp hoisin sauce, 1/4 cup unsalted chicken broth, and 1/2 tsp ground black pepper in a small bowl. Whisk well and set aside.
    Step 1: Combine ingredients for the sauce in a small bowl. Whisk well and set aside.
  • Heat 2 1/2 tbsp canola oil over medium heat in a skillet. Sauté 1 tbsp minced garlic for 30 seconds.
    Step 2: Sauté garlic in heated canola oil.
  • Add 10 oz peeled and deveined raw shrimp and cook until it turns pink (about 2 minutes).
    Step 3: Add shrimp and cook until it just turns pink.
  • Add 4 oz sliced white mushrooms and sauté for 3 minutes.
    Step 4: Add mushrooms.
  • Add 4 oz sliced yellow onions and give them a quick stir.
    Step 5: Add yellow onions.
  • Add 2 oz carrots, 2 oz red bell peppers, and 2 oz green bell peppers. Stir occasionally for 2 minutes.
    Step 6: Add the vegetables.
  • Add 14 oz cooked egg noodles. Toss everything together and cook for 2 more minutes.
    Step 7: Add the cooked egg noodles and toss everything together.
  • Turn off the heat then pour the sauce into the skillet. Toss to make sure everything is well-coated with the sauce.
    Step 8: Turn off the heat. Pour the sauce into the skillet and toss to coat evenly.
  • Garnish with 2 tbsp chopped scallions and 1 tbsp sesame seeds. Portion out and serve hot.
    Step 9: Garnish and serve hot.

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 47g | Protein: 39g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 270mg | Sodium: 598mg | Potassium: 766mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3050IU | Vitamin C: 34mg | Calcium: 151mg | Iron: 3mg