I love making this Shrimp and Veggie Lo Mein when I want a quick, flavorful meal that feels both fresh and satisfying. Tender shrimp, crisp vegetables, and soft noodles are tossed together in a savory sauce that coats every bite perfectly. It’s one of my favorite go-to dishes for busy nights when I still want something homemade and delicious.
Why You’ll Love This Recipe
I love how quickly this dish comes together. Once I prep the vegetables and shrimp, everything cooks in one pan in just minutes. The combination of shrimp and colorful veggies makes the meal feel light yet filling.
I also appreciate how flexible it is. I can use whatever vegetables I have on hand, adjust the sauce to my taste, and control the seasoning. It’s fresher and lighter than takeout, and I know exactly what goes into it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces lo mein noodles or spaghetti
1 pound large shrimp, peeled and deveined
1 tablespoon vegetable oil
1 teaspoon sesame oil
3 cloves garlic, minced
1 cup sliced carrots
1 cup sliced bell peppers
1 cup snap peas or snow peas
1 cup shredded cabbage
3 green onions, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1/4 teaspoon black pepper
Directions
I start by cooking the noodles according to the package instructions. Once they’re tender, I drain them and set them aside.
In a large skillet or wok over medium-high heat, I heat the vegetable oil. I add the shrimp in a single layer and cook for about 2–3 minutes per side until pink and opaque. I remove them from the pan and set them aside.
In the same pan, I add the garlic and sauté for about 30 seconds until fragrant. I stir in the sliced carrots, bell peppers, snap peas, and cabbage. I cook the vegetables for about 3–4 minutes, keeping them slightly crisp.
In a small bowl, I mix the soy sauce, oyster sauce, brown sugar, and black pepper.
I return the shrimp to the pan and add the cooked noodles. I pour the sauce over everything and toss well to combine. I drizzle the sesame oil over the top and add the sliced green onions. I cook for another 1–2 minutes until everything is heated through and well coated.
I serve it immediately while hot.
Servings and Timing
This recipe serves about 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: About 30 minutes
Variations
I sometimes swap the shrimp for chicken, beef, or tofu. When I want extra heat, I add a pinch of red pepper flakes or a drizzle of chili sauce.
If I’m looking to boost the vegetables, I add broccoli, mushrooms, or baby corn. I also enjoy using whole wheat noodles for a slightly heartier texture.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the lo mein in a skillet over medium heat with a splash of water or broth to loosen the sauce. I can also microwave it, stirring halfway through for even heating.
I do not recommend freezing, as the texture of the noodles and shrimp may change.
FAQs
Can I use frozen shrimp?
Yes, I thaw them completely and pat them dry before cooking to prevent excess moisture.
What if I don’t have lo mein noodles?
I use spaghetti or rice noodles as a substitute, and they work well.
How do I keep the shrimp from overcooking?
I cook them just until pink and opaque, then remove them from the pan before finishing the dish.
Can I make this gluten-free?
Yes, I use gluten-free noodles and substitute tamari for soy sauce.
How do I prevent the noodles from sticking?
I toss them with a small amount of oil after draining and make sure not to overcook them.
Conclusion
I truly enjoy making this Shrimp and Veggie Lo Mein because it’s quick, colorful, and packed with flavor. The tender shrimp, crisp vegetables, and savory sauce create a balanced meal that feels both comforting and fresh. Whether for a busy weeknight or a casual dinner, it’s always a dependable favorite in my kitchen.
