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Skip the takeout and make this flavor-packed, veggie-loaded Shrimp Lo Mein using spaghetti noodles in under 30-minutes.
I love a good takeout fake-out meal and this Shrimp Lo Mein recipe fits the bill. It’s quick, easy, and oh so good. I’m pulling out all of my kitchen shortcut to show you how to make a tasty satisfying meal any day of the week.
What is lo mein?
Lo mein is a Chinese-American dish made with stir fried egg noodles, vegetables, usually protein, and a soy sauce based sauce primarily found in takeout restaurants. This recipe using creative license to recreate the dish with easily accessible ingredients.
Spaghetti lo mein ingredients
Cooked shrimp– Any cooked protein will work in this recipe. Chicken, beef, or pork are a great choice as long as it’s already cooked.
Stir fry vegetables– I’m using carrots, mushrooms, onion, jalapeños, red peppers, and green peppers but you can use any vegetable of preference.
Spaghetti noodles– I’m using cooked spaghetti noodles but you can use Chinese egg noodles if you have them.
Hot chili oil
This dish is spicy! However, you can absolutely reduce the heat by eliminating the jalapeno and/or hot chili oil.
More stir fry vegetable choices
- Baby corn
- Snow peas
- Bok choy
- Green beans
- Water chestnuts
Tips for quick and easy cooking
- Buy pre cut fresh veggies. This is a real time saver. Many grocery stores sell fresh stir fry kits with range of different vegetables.
- Use frozen or canned vegetables. An even easier alternative to precut veggies. They keep longer and ready to use immediately. Opt for the lower or no sodium if you choose canned vegetables.
- Use jar ginger and garlic. It’s always good to have prepared garlic and ginger. They last a few weeks in the fridge and can be used in so many types of cuisine.
How to make shrimp lo mein
Start by whisking together the scallion, garlic, ginger, fish sauce, oyster sauce, soy sauce, chili oil and chilies, canola oil, and hot water in a small bowl; set aside.
Next, add oil to a wok to sauté the sliced vegetables. Then add the stock base then the shrimp. Be sure to pull the tails off before tossing them in.
Finish the lo mein by adding the precooked pasta and a little water followed by the stir fry sauce. Toss to coat the noodles and shrimp. Simmer for a couple of minutes before topping with sliced scallions.
More stir fry recipes
LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!
Shrimp Lo Mein
- 1/2 lb spaghetti or linguini cooked al dente
- 12 oz shrimp cooked and cleaned
- 1 lg carrot thinly sliced
- 1 jalapeño thinly sliced, optional
- 1/2 red pepper julienned
- 1/2 green pepper julienned
- 1/4 large white onion sliced
- 1/2 c mushrooms chopped
- 2 tbsp scallion + more to garnish
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/2 tsp hot chili oil + 1/2 tsp chilies optional
- 1/2 c hot water
- 2 tbsp canola oil
- 2 tsp vegetable base
- 1/4 c water
- Whisk together in a small bowl the scallion, garlic, ginger, fish sauce, oyster sauce, soy sauce, chili oil and chilies, 1 tbsp canola oil, and 1/2 c hot water to set aside.
- In a wok over high heat add the remaining canola oil, carrots, and mushrooms. Cook for 1-2 minutes then add the vegetable base and remaining vegetables. Sauté for another 3-4 minutes. Then add the shrimp.
- Add the 1/4 cup of water and noodles. Stir to coat noodles then the sauce. Toss well and heat another 2 minutes. Move the finished dish from the pan to a serving dish. Garnish with scallions.