Shrimp Lo Mein – 虾捞面

shrimp lo mein

5 from 1 review

An easy to make Chinese shrimp lo mein recipe. Packed with flavor, but healthier than your favorite takeout spot!



For the lo mein stir fry:

  • 8 oz. large shrimp (1/2 pound), peeled and deveined
  • 1 pound fresh pre-cooked lo mein noodles, fresh chow mein noodles, fresh egg noodles, or fresh ramen noodles
  • 3 tablespoons neutral oil (like vegetable or canola), divided
  • 3 cups vegetables – like red bell peppers, carrots, cabbage, napa cabbage, or bok choy – julienne cut or finely chopped
  • 1 cup snow peas, trimmed
  • White ground pepper (optional)

For the lo mein sauce:

  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil


  1. Put all the ingredients for the sauce in a bowl and mix well. Set aside.
  2. Boil the noodles according package instructions, drain and toss with 1 tablespoon vegetable oil. This will prevent the noodles from sticking together. Set aside.
  3. In a large deep pan or wok over medium heat, add 1 tablespoon vegetable oil and shrimp. Cook for 3-4 minutes and transfer them to a plate. Set aside.
  4. Raise the temperature to medium-high (or high if your stove top doesn’t get really hot) and add the remaining 1 tablespoon vegetable oil. When the oil is hot, add the julienned vegetables and snow peas and stir fry for 4 minutes.
  5. Add the cooked shrimp, noodles and the sauce and toss well for 1 minute.
  6. Turn heat off, transfer lo mein to a plate and serve with white ground pepper.


These shrimp lo mein noodles taste best fresh out of the wok – but leftovers will keep in the fridge for 2-3 days.


Keywords: noodles, Chinese, better than delivery, stir fry sauce, wok

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