Better Than Takeout Quick Shrimp Lo Mein Weeknight Win
A fast, flavorful noodle dish made with tender shrimp, crisp vegetables, and a savory homemade sauce that comes together quickly and effortlessly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
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Lo mein noodles – 12 ounces (340 g)
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Raw shrimp, peeled and deveined – 1 pound (450 g)
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Vegetable oil – 2 tablespoons
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Garlic, minced – 4 cloves
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Fresh ginger, grated – 1 tablespoon
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Carrots, julienned – 1 cup (120 g)
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Bell pepper, thinly sliced – 1 cup (150 g)
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Snow peas – 1 cup (100 g)
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Green onions, sliced – 3 stalks
Sauce
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Low-sodium soy sauce – 1/3 cup (80 ml)
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Oyster sauce – 2 tablespoons
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Sesame oil – 1 teaspoon
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Brown sugar – 1 tablespoon
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Cornstarch – 1 teaspoon
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Water – 2 tablespoons
Instructions
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Cook lo mein noodles according to package instructions. Drain and set aside.
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Heat 1 tablespoon oil in a large skillet over medium-high heat.
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Cook shrimp for 1–2 minutes per side until just done. Remove and set aside.
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Add remaining oil, then garlic and ginger. Cook for 30 seconds.
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Add vegetables and stir-fry for 2–3 minutes.
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Whisk sauce ingredients together.
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Add noodles and sauce to the pan. Toss to coat evenly.
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Return shrimp to the pan and cook 1–2 minutes until heated through.
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Garnish with green onions and serve immediately.
Notes
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Avoid overcooking shrimp to keep them tender.
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Adjust sauce quantities to taste.
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Best enjoyed fresh, but leftovers keep well refrigerated for up to two days.