Shrimp Lo Mein (Stir-Fry)

This shrimp stir fry with noodles, also known as shrimp lo mein, is fast, flavorful, and packed with veggies — an easy Asian-inspired dinner that comes together in just 30 minutes.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Asian Dinner Recipes

This shrimp lo mein (or shrimp noodle stir fry) has become one of those recipes I keep coming back to — because it’s easy and very tasty. We’re talking tender shrimp (or prawns for my Aussies), crisp veggies, and saucy noodles all tossed together in under 30 minutes.

The sauce has that magical balance of savory soy sauce, sweet hoisin, umami-rich fish sauce, and a little chili paste heat — it clings to every strand of noodle. The shrimp add lean protein, the veggies bring crunch and color, and the eggs (optional, but I always add them) give it that takeout-style texture and extra protein and nutrients.

Each serving of shrimp lo mein hits a nice balance of macros too: protein-packed, full of veggies, and satisfying without being heavy. It’s one of those meals that feels “better than takeout” but is secretly weeknight-easy.

👩‍🍳 You might also like these shrimp recipes: shrimp skewers, shrimp cocktail taco cups, shrimp sausage and broccoli skillet, shrimp mango salad, kimchi fried rice with shrimp and vegetables, or shrimp zucchini pasta.

What You’ll Need

Here is what you’ll need for this shrimp lo mein stir-fry.. Find the full measurements in the recipe card below.

• Shrimp – juicy, slightly sweet, and the star of the dish. Use fresh or defrosted.
• Eggs – scrambled in for that fried noodle vibe; these are optional, and you can swap in some tofu for extra protein.
• Broccoli – brings a fresh crunch and soaks up the sauce. You can swap with green beans, cauliflower, asparagus, cabbage, or snow peas.
• Red bell pepper – adds sweetness and color; feel free to use green or yellow pepper here. Carrots are a good alternative.
• Green onions – mild bite and freshness; feel free to use sliced white or red onions here.
• Optional: minced garlic or ginger can be added, of course.
• Noodles – Lo mein (or chow mein, hokkien, or even spaghetti in a pinch). You can use those sealed, pre-cooked noodles that only need to be soaked in hot water before usage; alternatively, use dry noodles and cook as per packet instructions.
• For the sauce: soy sauce – salty, umami backbone, hoisin sauce – sweet-savory depth and that lovely warm spice, fish sauce (just a splash) for that deep, savory edge (trust me here), and chili paste – heat and zing, adjust to your spice level (you can use chili paste, Sriracha, or sambal oelek).
• Oil – I use olive oil as that’s my standard for cooking, but feel free to use neutral instead. Feel free to add a drizzle of sesame oil for a nuttier kick.

How To Make Shrimp Lo Mein (Stir-Fry)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make shrimp lo mein.

• Heat oil, stir-fry broccoli, bell pepper, green onions, and shrimp (5–6 minutes). Feel free to add a little garlic or ginger.
• Mix sauce (soy, hoisin, fish sauce, chili paste).
• Prepare noodles as per package.
• Scramble eggs separately (optional).
• Toss noodles, shrimp, veggies, and eggs together with sauce. Stir-fry 2–3 minutes.
• Serve hot.

Recipe Tips

• Prep Ahead: Chop veggies, prep shrimp, and make the sauce a day before. Dinner will be on the table in 15 minutes flat.
• Noodles: Don’t overcook or they’ll get mushy. Pre-cooked sealed packs work best.
• Spice: Swap chili paste for sweet chili sauce if you want less heat.
• Storage: Keeps well in the fridge up to 5 days. Skip the freezer—the noodles won’t survive it.
• Variations: Sub chicken or tofu for shrimp. Add mushrooms, carrots, or snap peas if you’ve got extras hanging out in the fridge.

Serving Suggestions

Serve this shrimp lo mein stir fry as is for a quick dinner, or add a side of Asian slaw (try my Napa cabbage slaw), sautéed zucchini or a this simple Asian cabbage side dish. It also pairs beautifully with miso soup or simple steamed edamame if you’re feeling extra. I usually just sprinkle with sesame seeds and an extra drizzle of chili oil.

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