Shrimp Lo Mein is an easy, weeknight recipe the whole family will love.
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5 from 1 vote

Shrimp Lo Mein

Plump shrimp and crisp-tender vegetables intertwine with noodles in a savory sauce for an easy weeknight, one-pot meal.
Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 Servings
Calories: 463kcal
Author: Judy Purcell


  • 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
  • 1/2 cup carrots -- cut into 3-4 inch matchstick size pieces
  • 1/2 cup zucchini -- cut into 3-4 inch matchstick size pieces
  • 1/2 cup green onion tops -- bias-cut in 1/4 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
  • 1/4 teaspoon red pepper flakes (add more for additional spice)
  • 1 pound shrimp (size: 30-40 count or larger) -- peeled and deveined

For the Sauce:


  • 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.
  • Combine the oyster sauce, soy sauce, fish sauce, cornstarch, and pepper in a small bowl and stir to dissolve the cornstarch.
  • 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.
  • Stir in the carrots, zucchini, green onions, snow peas, green beans, mushrooms, and red pepper flakes to the skillet. Cook, stirring, for about 4 minutes.
  • 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.
  • Lastly, gently toss the sauce with the noodles and vegetables until well coated; cook until the sauce is bubbly and thickened. Serve immediately.


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 gluten-free pasta, cook according to package directions.
Bias-cut: A slice or cut made at a 45 degree angle from top to bottom, from the side, or both.


Calories: 463kcal | Carbohydrates: 42g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 321mg | Sodium: 2564mg | Potassium: 575mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3395IU | Vitamin C: 32.4mg | Calcium: 230mg | Iron: 4.9mg