Shrimp Lo Mein [with Gluten-Free Options]

Shrimp Lo Mein - Served (1 of 1)-2

It’s a given for our family that Lo Mein is on the list when we order takeout—it’s easy to love a plate of noodles in umami rich sauce. Even better when you can make it at home to suit your preference for vegetables with that pile of noodles, or you want a gluten-free option. I’ve been making this recipe for a couple of years now, adapted from Emeril’s Seafood Lo Mein recipe we tried during our season of Test Kitchen Tuesdays, and it always satisfies.

The ingredients are available in larger grocery stores, so there is nothing exotic to track down. In fact, we have used different meat (check out my Beef Lo Mein recipe), vegetables, and a variety of noodles when something on the list wasn’t available. In these photos we used Japanese buckwheat soba noodles and added thinly sliced green beans just because it is what we had on-hand, so feel free to make it your own. If using beef, pork, or chicken as an alternative to shrimp, cut the meat into small, thin strips so the cooking time is kept to a minimum.

Want a low-carb option?

Reduce the amount of noodles and increase the vegetables already listed or add in some of the following: bell pepper, fennel, leeks, parsnip, bok choy, sugar snap peas, Napa cabbage. Any vegetable easily cut into thin matchstick pieces to resemble the texture of noodles will work—this also helps the vegetables cook quickly.

Want to make it gluten-free?

Look for Tamari soy sauce, oyster sauce brands like Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce or Wok Mei, Red Boat Fish Sauce (found at Whole Foods), and swap the wheat noodles for a variety of Asian noodles or gluten-free linguini pasta. If you cannot find the gluten-free substitutions at a regular grocer or health food store, they are available to order on-line.

Plump shrimp and crisp-tender vegetables intertwine with noodles and a savory sauce for an easy weeknight one-pot meal. 

Shrimp Lo Mein  (1 of 1) copy

Shrimp Lo Mein
  • 6 ounces thin Chinese egg noodles -- fresh or dry, cooked according to package directions
  • 2 tablespoons sesame oil
  • 2 tablespoons coconut oil
  • 1 tablespoon garlic -- minced
  • ½ cup carrots -- cut into 3-4 inch matchstick size pieces
  • ½ cup zucchini -- cut into 3-4 inch matchstick size pieces
  • ½ cup green onion tops -- bias-cut in ¼ inch pieces
  • 4 ounces snow peas -- ends snapped, strings removed, bias-cut into thirds
  • 4 ounces French green beans (optional) -- sliced in half lengthwise
  • 4 ounces Brown Beech or Maitake mushrooms -- trimmed from base clump and separated
  • ¼ teaspoon red pepper flakes (add more for additional spice)
  • 1 pound shrimp (size: 30-40 count or larger) -- peeled and deveined
  • Sauce:
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 1½ tablespoons fish sauce
  • 2 teaspoons cornstarch
  • ¼ teaspoon white pepper
  1. Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 4 minutes -- or according to package directions. Drain the noodles, rinse briefly with cold water. When well drained, transfer to a bowl. Toss with the sesame oil, to coat lightly and set aside.
  2. In a small bowl, combine the oyster sauce, soy sauce, fish sauce, cornstarch, and pepper; stir to dissolve the cornstarch.
  3. In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat. Add the garlic and cook for 30 seconds, stirring, or until garlic is fragrant. Add the carrots, zucchini, green onions, snow peas, green beans, mushrooms, and red pepper flakes to the skillet. Cook, stirring, for about 4 minutes.
  4. Add the shrimp and cook until the shrimp begin to turn pink, 2-3 minutes, stirring occasionally. Once the shrimp are no longer translucent, add the noodles to the pan and stir to combine with vegetables and shrimp.
  5. Gently toss the sauce with the noodles and vegetables until well coated; cook until the sauce is bubbly and thickened. Serve immediately.
Notes & Suggestions
Chinese noodles or Japanese soba noodles take only a short time to cook, but check package directions for specific instructions. If using rice noodles or gluen-free pasta, cook according to package directions.

To make this gluten-free: Look for Tamari soy sauce (San-J), oyster sauce brands like Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce or Wok Mei, Red Boat Fish Sauce (found at Whole Foods), and swap the wheat noodles for a variety of Asian noodles or gluten-free linguini pasta. If you cannot find the gluten-free substitutions at a regular grocer or health food store, they are available to order on-line.
Nutrition Information
Serving size: Serves 4

Shrimp Lo Mein - Plated (1 of 1)Shared on the following Blog Hops:
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16 Responses to Shrimp Lo Mein [with Gluten-Free Options]

  1. Maureen | Orgasmic Chef December 3, 2013 at 3:42 pm #

    That’s a beautiful but quick and easy dish for this silly season we’re in. Perfect.
    Maureen | Orgasmic Chef recently posted..How to Make Roasted Herbed PotatoesMy Profile

    • Judy Purcell December 7, 2013 at 10:05 am #

      This dish is all those things, thanks for saying so. :)

  2. Karen (Back Road Journal) December 4, 2013 at 6:00 am #

    This was the first Chinese dish I ever ate and your recipe looks and sounds delicious.
    Karen (Back Road Journal) recently posted..Beans And Greens, Quick, Easy And HealthyMy Profile

    • Judy Purcell December 7, 2013 at 10:06 am #

      Thanks Karen, it is one the first I ever tried as well, always loved it.

  3. John@Kitchen Riffs December 4, 2013 at 10:26 am #

    I love all noodle & pasta dishes, and Chinese ones are wonderful. I’ll take any kind of lo mien anytime! But shrimp is one of my faves, and your version is perfect. Good stuff – thanks.
    John@Kitchen Riffs recently posted..The Seelbach CocktailMy Profile

  4. mjskit December 4, 2013 at 10:59 am #

    What a delicious looking dish! A great dish to alternate with the normal holiday meals that are heavier and less healthy. I love Lo Mein but have never made it at home. Thanks for this great recipe!
    mjskit recently posted..Seasoned with Spice Infused Onions and a Spice GiveawayMy Profile

    • Judy Purcell December 7, 2013 at 10:09 am #

      You are so right, MJ, we have made it a tradition to have Chinese right before Thanksgiving and Christmas, just for a change of pace. :)

  5. Linda December 4, 2013 at 1:25 pm #

    That is a gorgeous plate!! Just like you, I prefer to make dishes at home too because those you order really don’t have enough veggies that I would like – just as you did in this recipe! And making it less of a carb meal. The photo is so colorful!

  6. ChgoJohn December 7, 2013 at 8:48 pm #

    I so rarely attempt Chinese dishes, Judy. I enjoy them but getting the ingredients is often such a chore. This lo mein, though, would be easy to source. It would make a great place to start by foray into Chinese cooing. Thanks for the inspiration.
    ChgoJohn recently posted..See Quince? Make Jam First Then JellyMy Profile

  7. Gintare @Gourmantine December 9, 2013 at 2:24 pm #

    This is such a colorful dish, Judy. I’ve been cooking more Chinese recently and will be sooo trying this!

  8. Raymund December 9, 2013 at 5:39 pm #

    You made that noodles perfectly! Other gluten free option can be the use of rice noodles or bean thread noodles
    Raymund recently posted..Cheese CupcakeMy Profile

  9. Ayesha January 4, 2014 at 12:37 pm #

    This is deliciousness taken to a whole new level.Amazingg!

    • Judy Purcell January 5, 2014 at 8:17 am #

      Hi Ayesha, thanks for your kind comment!

  10. January 6, 2015 at 9:44 am #

    Wish you a very happy new year

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