Oh, the joy of a steaming bowl of shrimp lo mein! Whether you’re craving a quick weeknight dinner or a comforting weekend feast, this beloved dish is a true crowd-pleaser. We’ve gathered 30 delicious recipes to inspire your next kitchen adventure. From classic takes to creative twists, get ready to find your new favorite. Let’s dive in and explore these mouthwatering ideas!
Classic Shrimp Lo Mein with Snow Peas
Bustling holiday prep had me craving something quick yet satisfying, so I turned to this Classic Shrimp Lo Mein with Snow Peas—it’s become my go‑in for busy nights when I want a restaurant‑worthy meal without the fuss. I love how the snow peas add that perfect crunch against the tender shrimp and chewy noodles.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 2 cups snow peas, trimmed
– 4 cloves garlic, minced
– 2 tbsp vegetable oil
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 1/4 tsp white pepper
– 2 green onions, sliced
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook according to package directions until al dente, about 4–5 minutes, then drain and rinse under cold water to stop cooking—this prevents them from sticking later.
3. Pat the shrimp dry thoroughly with paper towels to ensure they sear properly instead of steaming.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium‑high heat until shimmering, about 1 minute.
5. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
7. Stir‑fry the snow peas and garlic for 2–3 minutes until the peas are bright green and crisp‑tender.
8. Return the shrimp to the skillet along with the cooked noodles.
9. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper.
10. Pour the sauce over the noodle mixture and toss everything together for 1–2 minutes until evenly coated and heated through—tossing constantly helps the sauce cling to every strand.
11. Remove from heat and stir in the green onions.
12. Keep the skillet off the heat for 1 minute to let the flavors meld before serving.
Kick back with a bowl of this lo mein, and you’ll love the harmony of savory sauce, springy noodles, and that pop of freshness from the snow peas. For a fun twist, I sometimes top it with a sprinkle of crushed peanuts or serve it alongside steamed dumplings for a fuller spread.
Spicy Garlic Shrimp Lo Mein with Chili Oil
Diving into the holiday hustle, I needed something quick yet satisfying to fuel my wrapping marathons—this spicy garlic shrimp lo mein with chili oil became my go-to, hitting all the savory, umami notes with a kick that wakes up the taste buds. It’s a one-pan wonder that comes together faster than you can untangle Christmas lights, perfect for those busy evenings when you crave restaurant-quality noodles without the fuss. I love how the chili oil infuses every strand with a slow-building heat, making it a dish I’ve tweaked over the years to balance spice and comfort just right.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 8 oz lo mein noodles
– 3 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp ginger, grated
– 1/4 cup soy sauce
– 2 tbsp oyster sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 2 tbsp chili oil
– 2 green onions, sliced
– 1/2 tsp red pepper flakes
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook according to package instructions, usually 4–5 minutes, until al dente.
3. Drain the noodles in a colander and rinse briefly under cold water to stop the cooking; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
5. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1–2 minutes.
6. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque; transfer to a plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Sauté the minced garlic and grated ginger for 30–45 seconds, until fragrant but not browned, to avoid bitterness.
9. Stir in the soy sauce, oyster sauce, rice vinegar, and sugar, scraping up any browned bits from the bottom of the skillet.
10. Add the cooked noodles and toss to coat evenly in the sauce for 1–2 minutes.
11. Return the shrimp to the skillet and drizzle with chili oil, tossing gently to combine.
12. Cook for an additional 1–2 minutes until everything is heated through.
13. Remove from heat and garnish with sliced green onions and red pepper flakes.
Every bite delivers a satisfying chew from the noodles, complemented by the tender shrimp and a garlicky, spicy depth that lingers pleasantly. I often serve it straight from the skillet with extra chili oil on the side for those who love more heat, and it pairs beautifully with a crisp cucumber salad to cool things down.
Ginger Sesame Shrimp Lo Mein Stir-Fry
Zipping through the holiday rush, I found myself craving something quick yet festive—enter this Ginger Sesame Shrimp Lo Mein Stir-Fry, a dish that’s become my go-to for busy evenings when I want a restaurant-quality meal without the fuss. It’s packed with vibrant flavors and comes together in under 30 minutes, making it perfect for a cozy Christmas Eve dinner or any weeknight when time is tight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces lo mein noodles
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 cup carrots, julienned
– 1 cup bell peppers, thinly sliced
– 1/2 cup green onions, chopped
– 1/4 cup low-sodium soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon brown sugar
– 1 tablespoon sesame seeds
– 1/4 teaspoon red pepper flakes
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook for 4-5 minutes until al dente, then drain and set aside.
3. Pat the shrimp dry with paper towels to ensure they sear properly in the pan.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
6. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
7. Sauté the garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
8. Add the carrots and bell peppers, stirring frequently for 3-4 minutes until slightly tender but still crisp.
9. Whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, and red pepper flakes in a small bowl.
10. Pour the sauce into the skillet and bring to a simmer over medium heat for 1 minute.
11. Return the cooked shrimp and noodles to the skillet, tossing everything to coat evenly in the sauce.
12. Stir in the green onions and sesame seeds, cooking for an additional 1 minute until heated through.
13. Remove from heat and serve immediately.
This stir-fry delivers a delightful contrast of tender shrimp and chewy noodles, with the ginger and sesame adding a warm, aromatic depth. Try topping it with extra sesame seeds or a squeeze of lime for a bright finish—it’s versatile enough to pair with steamed veggies or enjoy on its own as a satisfying one-pan meal.
Vegetable-Loaded Shrimp Lo Mein Delight
A s I was rummaging through my fridge last night, looking for a quick yet satisfying dinner, I realized I had all the makings for a dish that always hits the spot—a veggie-packed shrimp lo mein that’s become my go-to for busy weeknights. It’s the perfect way to use up those lingering vegetables, and the shrimp cooks up so fast, you’ll have dinner on the table in no time. Trust me, once you try this, you’ll be adding it to your regular rotation too.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 cup broccoli florets
– 1 red bell pepper, thinly sliced
– 1 cup shredded carrots
– 1/2 cup snow peas
– 3 tbsp low-sodium soy sauce
– 2 tbsp oyster sauce
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles to the boiling water and cook according to package directions, usually for 4-5 minutes, until al dente.
3. Drain the noodles in a colander, rinse briefly with cold water to stop the cooking, and set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly in the pan.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
6. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque.
7. Transfer the cooked shrimp to a plate and set aside.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat.
9. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
10. Add the broccoli florets, red bell pepper, shredded carrots, and snow peas to the skillet.
11. Stir-fry the vegetables for 5-7 minutes, until they are crisp-tender and bright in color.
12. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, and sesame oil.
13. Return the cooked noodles and shrimp to the skillet with the vegetables.
14. Pour the sauce mixture over everything and toss gently to combine and coat evenly, cooking for an additional 2 minutes to heat through.
15. Remove the skillet from the heat and stir in the sliced green onions.
16. T he noodles are wonderfully springy, the shrimp tender and sweet, and the veggies add a satisfying crunch that makes every bite a delight. I love serving this straight from the skillet with an extra drizzle of chili oil for those who like a bit of heat—it’s a complete meal that feels both comforting and fresh.
Lemon Herb Shrimp Lo Mein with Fresh Greens
Zesty flavors and quick weeknight dinners are my jam, and this Lemon Herb Shrimp Lo Mein with Fresh Greens hits all the right notes—it’s become my go-to when I’m craving something light yet satisfying after a long day. Inspired by a trip to a local farmers’ market where I snagged some gorgeous greens, this dish comes together in under 30 minutes, making it perfect for busy evenings when takeout just won’t cut it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 8 ounces lo mein noodles
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups fresh spinach
- 1 cup bok choy, chopped
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the lo mein noodles to the boiling water and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
- Pat the shrimp dry with paper towels to ensure a good sear.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
- Sauté the minced garlic and grated ginger for 1 minute until fragrant, being careful not to burn them.
- Add the fresh spinach and chopped bok choy to the skillet and cook for 2-3 minutes until wilted but still vibrant green.
- Return the cooked shrimp and drained noodles to the skillet, tossing gently to combine.
- Pour in the low-sodium soy sauce, fresh lemon juice, and lemon zest, stirring everything together for 1-2 minutes until heated through.
- Sprinkle with fresh parsley, fresh cilantro, and black pepper, then remove from heat.
Delightfully tender shrimp and springy noodles soak up the bright lemon-herb sauce, while the fresh greens add a crisp texture that balances each bite. I love serving this straight from the skillet with extra lemon wedges on the side for a zesty kick—it’s a colorful, restaurant-worthy meal that’s surprisingly simple to whip up at home.
Teriyaki Shrimp Lo Mein with Bell Peppers
Over the holidays, I always crave something quick yet festive, and this Teriyaki Shrimp Lo Mein with Bell Peppers hits the spot—it’s my go‑to when I want a colorful, satisfying meal without spending hours in the kitchen. Inspired by a busy weeknight last winter, I’ve tweaked it to be foolproof, with a sweet‑savory sauce that clings to every noodle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces lo mein noodles
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1/2 cup teriyaki sauce
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 2 green onions, sliced
– 1 tablespoon sesame seeds
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally, until al dente.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium‑high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
7. Transfer the shrimp to a plate and cover to keep warm.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Add the sliced red and green bell peppers and cook for 4 minutes, stirring frequently, until slightly softened.
10. Stir in the minced garlic and cook for 30 seconds, until fragrant.
11. Pour in the teriyaki sauce, soy sauce, and sesame oil, stirring to combine.
12. Add the cooked noodles to the skillet and toss for 2 minutes, coating them evenly in the sauce.
13. Return the shrimp to the skillet and toss gently for 1 minute to reheat.
14. Remove from heat and garnish with sliced green onions and sesame seeds.
Hearty and vibrant, this dish boasts a perfect chew from the noodles and a glossy teriyaki glaze that caramelizes the shrimp and peppers. For a fun twist, serve it in lettuce cups or top with a fried egg for extra richness—it’s versatile enough for any occasion.
Peanut Sauce Shrimp Lo Mein with Broccoli
Mixing up takeout favorites at home has become my go‑to for busy weeknights, and this Peanut Sauce Shrimp Lo Mein with Broccoli is a standout. I love how the creamy peanut sauce clings to every noodle and shrimp, and adding broccoli makes it feel like a complete meal in one pan—perfect for those evenings when you want something satisfying without a fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 2 cups broccoli florets
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1/2 cup water
– 1/4 tsp red pepper flakes
– 2 green onions, thinly sliced
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook according to package directions until al dente, about 4–5 minutes, then drain and set aside.
3. While the noodles cook, pat the shrimp dry with paper towels to ensure they sear properly.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium‑high heat until shimmering.
5. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque, then transfer to a plate.
6. In the same skillet, add the remaining 1 tablespoon of vegetable oil and the broccoli florets, stirring frequently for 4–5 minutes until bright green and tender‑crisp.
7. Push the broccoli to the side, add the minced garlic, and cook for 30 seconds until fragrant.
8. Whisk together the peanut butter, soy sauce, rice vinegar, honey, water, and red pepper flakes in a small bowl until smooth.
9. Pour the peanut sauce into the skillet with the broccoli and garlic, stirring to combine and simmer for 2 minutes until slightly thickened.
10. Add the cooked noodles and shrimp back to the skillet, tossing everything together until evenly coated and heated through, about 2 minutes.
11. Remove from heat and garnish with sliced green onions.
Velvety peanut sauce coats each strand of noodle and plump shrimp, offering a rich, slightly sweet‑salty flavor with a hint of heat. I often serve it straight from the skillet with extra green onions on top, and it’s fantastic alongside a simple cucumber salad for a refreshing contrast.
Easy Shrimp Lo Mein with Instant Ramen
Overwhelmed by takeout menus and craving something quick yet satisfying, I recently discovered a hack that’s become a weeknight lifesaver: transforming humble instant ramen into a restaurant-worthy shrimp lo mein. It’s the perfect solution for when you want a flavorful noodle dish without the long ingredient list or wait time—trust me, your future self will thank you for this one.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (3-ounce) packages instant ramen noodles (seasoning packets discarded)
– 1/2 pound medium shrimp, peeled and deveined
– 2 tablespoons vegetable oil, divided
– 1/2 cup thinly sliced carrots
– 1/2 cup sliced bell peppers (any color)
– 2 cloves garlic, minced
– 1/4 cup low-sodium soy sauce
– 2 tablespoons oyster sauce
– 1 teaspoon sesame oil
– 2 green onions, thinly sliced
Instructions
1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 2 minutes, stirring occasionally to separate.
3. Drain the noodles in a colander, rinse under cold water to stop the cooking, and set aside.
4. Pat the shrimp completely dry with paper towels—this helps them sear properly instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
6. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque, then transfer to a plate.
7. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Add the carrots and bell peppers, stirring frequently, and cook for 3-4 minutes until slightly softened but still crisp.
9. Stir in the minced garlic and cook for 30 seconds, just until fragrant to prevent burning.
10. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.
11. Add the cooked noodles and shrimp back to the skillet, tossing everything together until evenly coated and heated through, about 2 minutes.
12. Remove from heat and stir in the sliced green onions.
The noodles have a wonderfully springy texture that holds up to the savory, umami-rich sauce, while the shrimp stay tender and juicy. For a fun twist, try serving it in the emptied ramen packages or top with a sprinkle of crushed peanuts for extra crunch.
Curry Shrimp Lo Mein with Coconut Milk
Craving something that combines the comfort of noodles with a tropical twist? I recently whipped up this curry shrimp lo mein after a beach vacation left me dreaming of coconut flavors, and it’s become my go-to for busy weeknights—my kids even ask for seconds! Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 1 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 tbsp curry powder
– 1 (13.5 oz) can coconut milk
– 2 tbsp soy sauce
– 1 tbsp lime juice
– ¼ cup chopped cilantro
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles to the boiling water and cook for 4–5 minutes, stirring occasionally, until al dente (tip: test a noodle by biting it—it should be tender but firm).
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the shrimp to the skillet and cook for 2–3 minutes per side, until they turn pink and opaque; transfer to a plate.
6. In the same skillet, add the onion and cook for 3–4 minutes, stirring frequently, until softened.
7. Add the garlic and red bell pepper, cooking for another 2 minutes until fragrant.
8. Sprinkle the curry powder over the vegetables and stir for 30 seconds to toast the spices (tip: this enhances the flavor—don’t skip it!).
9. Pour in the coconut milk and soy sauce, stirring to combine, and bring to a simmer.
10. Reduce the heat to medium and let the sauce simmer for 5 minutes, stirring occasionally, until slightly thickened.
11. Return the cooked shrimp and noodles to the skillet, tossing gently to coat everything in the sauce.
12. Stir in the lime juice and cook for 1–2 minutes to heat through (tip: add the lime juice last to preserve its bright acidity).
13. Remove from heat and garnish with chopped cilantro. Lightly creamy with a hint of spice, this dish has a silky texture from the coconut milk that clings to every noodle. Serve it in bowls topped with extra cilantro or a squeeze of lime for a vibrant, restaurant-worthy meal at home.
Hoisin Honey Shrimp Lo Mein with Mushrooms
During the holiday rush, I often crave a quick, comforting meal that feels special without requiring hours in the kitchen. This hoisin honey shrimp lo mein is my go-to—it’s faster than takeout and always satisfies my family’s cravings for something savory and sweet. I love how the mushrooms soak up all the delicious sauce, making every bite incredibly flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp hoisin sauce
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 tbsp vegetable oil
– 2 green onions, sliced
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook according to package directions until al dente, about 4-5 minutes, then drain and set aside.
3. While the noodles cook, pat the shrimp dry with paper towels to ensure they sear properly.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque, then transfer to a plate.
6. In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat over medium heat.
7. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
8. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning.
9. In a small bowl, whisk together the hoisin sauce, honey, soy sauce, and rice vinegar until smooth.
10. Pour the sauce mixture into the skillet with the mushrooms and stir to combine, letting it simmer for 1 minute to thicken slightly.
11. Add the cooked noodles and shrimp back to the skillet, tossing everything together until well coated and heated through, about 2 minutes.
12. Remove from heat and garnish with sliced green onions before serving.
My favorite part is the tender shrimp paired with the chewy noodles, all coated in that glossy, sweet-and-savory sauce. For a fun twist, I sometimes add a sprinkle of sesame seeds or serve it with extra chili flakes on the side for a bit of heat.
Sweet and Sour Shrimp Lo Mein with Pineapple
Unwrapping takeout containers on a Friday night used to be my go-to, but this Sweet and Sour Shrimp Lo Mein with Pineapple changed everything—it’s my new favorite way to bring that vibrant, tangy takeout flavor right to my own kitchen table, and it comes together faster than delivery!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces lo mein noodles
– 1 pound large shrimp, peeled and deveined
– 1 tablespoon cornstarch
– 1/4 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 1/4 cup ketchup
– 1/4 cup brown sugar
– 1 cup pineapple chunks, fresh or canned
– 1 red bell pepper, thinly sliced
– 1/2 cup sliced carrots
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– 2 green onions, sliced
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles to the boiling water and cook for 4 minutes, or according to package instructions until al dente.
3. Drain the noodles in a colander, rinse briefly under cool water to stop the cooking, and set aside.
4. Pat the shrimp dry with paper towels and toss them in a bowl with 1 tablespoon of cornstarch until lightly coated.
5. In a separate small bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup ketchup, and 1/4 cup brown sugar until the sugar dissolves completely.
6. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
7. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque, then transfer to a plate.
8. Add the remaining 1 tablespoon of vegetable oil to the same wok.
9. Add the sliced red bell pepper and carrots, and stir-fry for 3-4 minutes until they begin to soften but remain crisp-tender.
10. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
11. Pour the prepared sauce mixture into the wok and bring it to a simmer over medium heat.
12. Add the pineapple chunks and cooked shrimp back to the wok, stirring to coat everything in the sauce.
13. Add the drained lo mein noodles to the wok and toss gently with tongs until the noodles are evenly coated and heated through, about 2 minutes.
14. Remove the wok from the heat and garnish with sliced green onions.
15. Serve immediately while hot.
Oh, the first bite is a delightful contrast—the tender shrimp and chewy noodles soak up that glossy, tangy-sweet sauce, while the pineapple adds juicy bursts of freshness. I love piling it high in bowls and topping it with extra green onions for a pop of color, and it reheats beautifully for lunch the next day, making it a true weeknight winner.
Miso-Glazed Shrimp Lo Mein with Tofu
Zipping through the holiday rush left me craving something quick yet satisfying, and this Miso-Glazed Shrimp Lo Mein with Tofu hit the spot—it’s become my go-to for busy weeknights when I want a restaurant-quality meal without the fuss. I love how the savory miso pairs with the tender shrimp and chewy noodles, and adding tofu makes it hearty enough to please even my picky eaters.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces lo mein noodles
– 1 pound large shrimp, peeled and deveined
– 8 ounces firm tofu, cubed
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1/4 cup water
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 2 green onions, sliced
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes until al dente, then drain and rinse under cold water to stop the cooking process—this prevents them from getting mushy later.
3. Pat the shrimp and tofu dry with paper towels to ensure they sear properly in the pan.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides, then transfer to a plate.
6. In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat for 30 seconds.
7. Add the shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside with the tofu.
8. Reduce the heat to medium and add the garlic and ginger, stirring for 1 minute until fragrant to avoid burning.
9. Whisk together the miso paste, soy sauce, rice vinegar, honey, and water in a small bowl until smooth.
10. Pour the sauce into the skillet and simmer for 2 minutes until slightly thickened.
11. Add the broccoli and red bell pepper, stirring to coat, and cook for 4 minutes until tender-crisp.
12. Return the noodles, shrimp, and tofu to the skillet, tossing everything together for 2 minutes to heat through and combine evenly.
13. Remove from heat and garnish with green onions.
Hearty and flavorful, this dish boasts a perfect balance of textures—the chewy noodles, juicy shrimp, and crispy tofu all coated in that rich, umami-packed miso glaze. I love serving it straight from the skillet with extra green onions on top, and it’s even better the next day as leftovers for lunch.
Conclusion
You’ve now got a treasure trove of 30 delicious shrimp lo mein recipe ideas to explore! Whether you’re craving classic takeout flavors or something new, there’s a dish here for every home cook. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup on Pinterest to spread the noodle love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
