This Easy Shrimp Lo Mein Recipe is so fast, so simple, and so delicious. It’s better than take-out! If you love noodles, this dish is sure to become one of your Go-To recipes for lunch or dinner. And it’s ready in under 20 minutes!
When you need a quick and delicious meal, it’s ramen to the rescue!
Wait: Ramen noodles in lo mein? Aren’t you supposed to use Chinese egg noodles?
Yes, traditional lo mein recipes call for Chinese egg noodles. If you’ve got ’em, certainly use the kind of noodles you prefer!
But if you’re like me and you don’t, then ramen noodles are an amazing next-best-thing. In fact, I personally prefer ramen noodles in my lo mein!
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🌟 What makes this easy recipe so special?
This recipe is honestly one of my favorites. I make it a LOT.
I’ve been making variations of this yummy noodle recipe for several years – way back from my college days when ramen noodles were the norm. It was a great way to save money!
Since then, noodles have been my Go To. Even today, Easy Shrimp Lo Mein is one of my favorite fast lunch dishes to make while I work from home.
When work is crazy busy, making this delicious shrimp lo mein dish is a much-needed and soul-satisfying break.
🍤 Ingredient notes
The sauce ingredients
- Soy Sauce
- Hoisin Sauce
- Sesame Oil
- Ground Ginger
For the lo mein
- Uncooked Ramen Noodles – discard the accompanying spice packet.
- Shrimp
- Vegetable Oil
- Julienned Veggies – of your choice, such as carrots, red bell pepper, chopped broccoli, and bok choy
- Garlic
- Optional Garnish – sliced chives or green onions, chopped parsley
✅ Step-by-step instructions
The satisfying recipe doesn’t take too long to make and it’s filled with fresh ingredients. Yet it takes just enough time to get me up on my feet, moving about, and making something delicious to nourish my mind, body, and soul for the rest of the work day.
First, stir together the soy sauce, hoisin sauce, sesame oil, and ground ginger In a small bowl and set aside.
Bring cold water to a boil, then cook noodles according to package directions, until they’re just a little bit al dente. Drain and also set aside.
In a wok or large skillet, add oil over medium heat to high heat and cook the shrimp until both sides are a nice pink color (this just takes a couple of minutes).
Add the vegetables and garlic, and stir constantly until you have tender vegetables (about 2-3 minutes more).
Toss in the cooked noodles and the sauce and mix well. Then serve! For the full recipe, see the recipe card below.
👩🏻🍳 Recipe FAQs
If you or your kids aren’t into shrimp, you can easily substitute chicken, pork, beef. Or, leave the meat out entirely and double up on the veggies for a hearty vegetarian noodle dish.
Here are some of my favorites to include in this lo mein noodle dish: Carrots, red bell peppers, broccoli, red or green cabbage, baby corn, celery, and napa cabbage.
It should keep for up to 3 days in an airtight container in the fridge, but it
will be best the next day. Reheat it in a skillet with a tablespoon of oil for a few minutes until the shrimp are hot, but be careful not to burn the noodles.
🥂 Wine pairings for shrimp lo mein
This shrimp lo mein is also a fantastic fast weeknight dinner, especially when paired with a lively white wine. Consider enjoying it with a Riesling, Grüner Veltliner, or a crisp Pinot Blanc.
If you’re feeling bubbly, go for it! This dish tastes extra amazing with a glass of champagne, prosecco, cava, or other sparkling wine.
Not feeling the vino vibe tonight? Crack open a cold one, like Tsingtao, my favorite Chinese beer.
⏲ Tools and Equipment
To make this Shrimp Lo Mein recipe, you’ll need:
- Wok – I use this 13-inch wok and it works perfectly.
More better-than-take-out recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Shrimp Lo Mein
Ingredients
Sauce
- 2 tablespoons Soy Sauce
- 2 teaspoons Hoisin Sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Lo Mein
- 2 packages uncooked ramen noodles (discard spice packet that comes with it)
- 2 tablespoons vegetable oil
- 1/2 – 3/4 pound shrimp
- 2 cups julienned (thinly sliced) veggies of your choice, such as carrots, red peppers, and chopped broccoli
- 1 garlic clove, minced
- optional garnish: sliced chives or green onions, chopped parsley
Instructions
Make the sauce
- In a small bowl, stir together the soy sauce, hoisin sauce, sesame oil, and ground ginger. Set aside.
- Cook noodles according to package directions. When cooked, drain and set aside.
- In a wok or large skillet, heat oil over medium-high heat. Cook the shrimp until fully cooked (both sides should be a nice pink color), about 2-3 minutes. Add the vegetables and garlic, and stir constantly until vegetables are slightly softened, about 2-3 more minutes. Toss in the noodles and the sauce, and toss together until the noodles and veggies are well coated.
- Garnish with fresh herbs if you wish. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was out of ramen and had leftover rice…still amazing. I love this dish!
Marlynn, this is hands down my favorite “Mama is home alone, wants easy supper and a glass of Prosecco.”. Love it!
I love this easy to cook recipe of yours! I love the fact that ramen noodles are combined with shrimp,I believe it will complement each other really well. Thank you so much for sharing!
I saw this dish on your Instagram and it stopped me in my tracks. Can’t wait to make this Marlynn!
I love ramen noodles and can also recommend throwing in some cooked frozen edamame!
Ok I am ALWAYS looking for healthy and quick meals like this! And love the fact that you can really make it your own with more veggies or shrimp
This looks so tasty, I pinned it and can’t wait to try it!
Ramen noodles are so handy for any kind of noodle dish, and your lo mein looks delicious. Instead of shrimp, I would go for red peppers and chunks of fried tofu. Yum!
So happy to find this! I did not know the difference in noodles, and have really only experimented with rice noodles before finding this noodle recipe. I’m going to try another version with chicken.
I have been building my collection of super easy recipes for quick lunches, and this is now one of my favorites. It really is simple, yet big on flavor. I love it. I like to spice mine up a little with some serranos.
I haven’t had ramen since I was younger, never something I enjoyed but this dish makes me wanna try them again!11
Um easy lo mein? YES PLEASE. My kids will love this dish!
This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.
I love your approach to un-fussy cooking: Use these noodles if you have ’em, and if you don’t, feel free to substitute. That’s the kind of cooking I’m into! And for busy parents like us, it’s the only way to get dinner on the table some nights. :)
oh yes!! I am SO going to use ramen in my next lo mein! we have a recipe that my mom used to make when I was growing up – now I am craving it, yours looks so delicious.
I’m a reformed straight ramen noodle too. So glad to know that you can use good old ramen noodles for something this delicious and good for you.