Pin it
Get ready for takeout vibes right at your table with this shrimp lo mein. You don’t need fancy tricks or loads of steps—just a bunch of plump shrimp, vibrant veggies, and chewy noodles tossed in a crazy tasty sauce. I’m always reaching for this one when I want something that feels special but don’t wanna mess up the whole kitchen. It’s fast, colorful, and each bite packs a bunch of flavor.
We whipped this up for my cousin’s birthday since nobody wanted to deal with delivery. Cooking it together turned into a new family tradition. Now folks are always hinting for me to make it again.
Vibrant Ingredients
- Dry white wine: adds zip and brings up all the tasty bits in the skillet Grab a bottle you’d actually drink—Pinot Grigio or Chardonnay are solid choices
- Soy sauce: brings that salty savory kick Pick a good one if you can
- Lo Mein noodles: classic chewy noodles that soak up every bit of sauce No lo mein? Spaghetti totally works
- Peanut oil or olive oil: the best pick for high heat stir frying Go for something that won’t smoke out the kitchen
- Carrots: sweet and crunchy Shred or julienne so they cook fast
- Bean sprouts: these give you that crispy, signature bite Rinse them off and toss in right at the end
- Celery: light crunch and freshness Firm stalks work best
- Honey: just enough to balance out all the salty stuff
- Chicken broth: starts your sauce off right Use the low sodium kind so you’re in charge
- Hoisin sauce: sweetens things up and gets the flavor super deep
- Sesame oil: go for the toasted kind and only use a little It makes everything taste nutty and rich
- Sriracha sauce: for a gentle hit of heat Any favorite hot sauce works here
- Cornstarch: thickens your sauce so it’s not watery Always stir into something cool first
- Red pepper flakes: if you’re into a little spice just shake some in
- Red bell pepper: mellow flavor and loads of bright color Shiny skins = super fresh
- Green onions: slice some up for popping flavor at the end
- Fresh garlic: sharpens up everything Plump cloves give the most punch
- White onion: gives a sweet, gentle bite Yellow onion swaps in just fine
- Green cabbage: crunchy and a bit sweet Pick out tight heads
- Shrimp: go for the big ones—firm and mild smell are signs of freshness Thaw and dry if using frozen
- Ground ginger: gets things warm and slightly spicy If you have fresh, grate it super fine
Simple Steps
- Add Shrimp Back In:
- Put your shrimp back into the pan and let them warm up through for a minute or two. Top off with green onions just before you serve for a hit of freshness.
- Mix in Noodles and Sprouts:
- Toss bean sprouts into your veggie mixture and then gently fold in the cooked noodles. A little at a time works best so everything gets shiny and coated with sauce. Let it hang out for a minute to soak up all that flavor.
- Bring Sauce and Veggies Together:
- Give the sauce another quick whisk and pour it right over your veggies. Let it bubble up till it thickens, then drop the heat to low so it doesn’t stick.
- Sauté the Veggie Pile:
- Crank your skillet with the wine reduction to medium-high. Toss in the onion, peppers, carrots, celery and cabbage. Stir and cook four or five minutes till they’re colorful and just softening up.
- Cook Your Noodles:
- Boil lo mein noodles in really salty water, just a minute less than the package says. Stir them a couple times so they don’t stick, then drain and maybe toss with a drizzle of oil.
- Deglaze That Pan:
- Turn off the heat and pour in the wine. Give the bottom a good scrape with a spatula to loosen up anything golden and sticky. Let it bubble and shrink down by half—takes about four minutes.
- Sear the Shrimp:
- Get your pan super hot with peanut oil. Spread shrimp in a single layer. Cook each side for just over a minute. Pull them off fast so they don’t go tough—shrimp finish cooking later.
- Get the Shrimp Ready:
- Thaw frozen shrimp if needed and dry them well. Peel, pull off tails, and remove the vein—it makes eating easier. If you don’t mind extra work, shells on during cooking keep them juicier. Set them aside for now.
- Stir Up the Sauce:
- Whisk together chicken broth, soy, honey, hoisin, cornstarch, minced garlic, sriracha, sesame oil, ground ginger, and red pepper flakes in a big measuring cup. Make sure it’s all cold so the cornstarch doesn’t thicken up yet. Set the sauce aside.
Pin it
I’m all about the bites loaded with crunchy bean sprouts and tender shrimp. First time we polished off every noodle, the family practically fought for seconds. That glossy sauce is downright craveable.
Easy Storage
Keeps well in the fridge sealed tight for three days or stash in your freezer up to three months. Reheat in a skillet over medium so shrimp stay juicy. Microwave works too—just keep the power low and take it slow.
Swap Ideas
Mix in whatever veggies you’ve got—broccoli, mushrooms, snow or snap peas all go great here. Swap in tofu for shrimp and veggie broth for chicken if you want it vegetarian. Chicken strips or beef slices are easy protein swaps too.
Pin it
How to Serve
Try tossing some toasted cashews or peanuts over the top for extra crunch. Love it spicy? Drizzle some chili oil or extra sriracha right before eating. Feeds a crowd as the star or pairs perfectly with steamed dumplings or a fast cucumber salad.
Story Behind It
You’ll find lo mein all over Chinese American menus for good reason—it’s chewy noodles and that tasty brown sauce. Cooking fast and hot keeps everything fresh, and making it at home always draws a crowd to the kitchen for sneak tastes.
Frequently Asked Questions
- → How do I keep my shrimp from getting tough?
Sear shrimp just a bit—about 1 minute and 20 seconds per side—then take them off the heat right away. Cooking with the shells keeps them juicy. Add the shrimp back right at the finish to just warm them up.
- → What can I use if I don’t have lo mein noodles?
Yep, you can swap in spaghetti. Cook it so it’s just barely done. That way, it won’t get too soft when you mix everything else.
- → Which veggies are top picks for this?
Try carrots, bell peppers, onions, cabbage, celery, and bean sprouts. Or toss in mushrooms, broccoli, snow peas, even edamame for something extra.
- → Is there a way to cut the salt in this dish?
For less salt, grab low-sodium soy sauce and broth. If you’re using canned bean sprouts, rinse them off first to lose extra sodium.
- → How should I save and reheat leftovers?
Pile leftovers into a sealed container. They'll last three days in the fridge or three months in the freezer. Warm slowly in a pan so you don’t overcook the noodles or shrimp.
- → Don’t want to use wine for deglazing—what’s a good swap?
No problem! Just swap in chicken broth or Shaoxing wine. Simmer for a little less time if you’re using wine so it doesn’t get too strong.