Shrimp Stir Fry with Lo Mein Noodles

This shrimp stir fry with noodles recipe is a quick and vibrant meal featuring juicy shrimp, fresh vegetables, and lo mein noodles coated in a savory-sweet sauce. Ready in just 25 minutes, it's an easy, colorful dish the whole family will enjoy on a busy weeknight!

Ingredients and Substitutions

Noodles and Sauce:

• Lo mein noodles - swap for rice noodles, egg noodles, instant ramen noodles, or chow mein noodles
• Oyster sauce - use hoisin for a slightly sweeter flavor
• Rice wine vinegar - rice vinegar or a splash of lime juice both work
• Honey - swap for brown sugar or a mix of honey and brown sugar
• Soy sauce - coconut aminos or low-sodium soy sauce
• Sesame oil - don't skip this; it adds a nutty depth
• Black pepper - add red pepper flakes for a little heat

Check out my 3 Ingredient Stir Fry Sauce if you need an even faster sauce. Customize it with whatever you have on hand!

Stir Fry:

• Canola or vegetable oil - olive oil could work if that's all you've got
• Raw shrimp, deveined - I like large; use any size you prefer; just adjust cook time
• Green onions - both green and white parts
• Garlic - fresh is best for this recipe
• Fresh ginger paste - or fresh grated ginger works perfectly- don't skip for the most authentic taste
• Matchstick carrots or sliced carrots, up to you
• Broccoli florets - swap for bok choy, green beans, or snap peas
• Red bell pepper - you could use any color of bell pepper, or try sliced onions
• Snow peas - snap peas or bean sprouts are great substitutes
• Shredded Napa cabbage - I prefer Napa aka Chinese cabbage but green cabbage works if that's all you can find. Bok choy is another option.
• Optional: add baby corn or any Chinese vegetable you love

How to make shrimp stir fry with noodles

1. Cook the noodles according to package directions. Drain and add about ½ tablespoon oil to them if they need to sit before you add them to the dish so they don't stick together. Try to boil them while you make the rest of the stir fry.
2. In a liquid measuring cup add all the sauce ingredients and whisk together. Set aside.
3. In a large skillet or wok add the oil and heat over medium-high heat.
4. Lightly salt and pepper your shrimp and then add them to the pan. Cook each side of the shrimp for 60-90 seconds until pink and cooked through. Remove to a plate and set aside.
5. Add the white part of the green onions to the pan along with the garlic and ginger paste. Cook for 30 seconds and then add the rest of the veggies. Toss to combine and stir fry for about 4-6 minutes until the veggies start to soften but still are firm, to your preference. Remove the veggies to the plate with the shrimp.
6. Pour the sauce into the pan along with the noodles and toss to coat. Cook until the sauce bubbles and the noodles are soaked in sauce, about 2 minutes. Add the shrimp and veggies to the pan and toss to combine. Remove from heat and serve hot garnished with green onions, if desired.

Tips for Success

• Prep everything before you start cooking. This shrimp stir fry recipe comes together very fast.
• Use a hot pan for the best results. Medium-high heat is key for a good stir fry.
• Customize the veggies to your liking. Any veggies your family loves work great.
• Cook the veggies longer if you prefer them softer.
• Use tongs to toss the veggies and noodles together for easiest combining.
• Want saucier noodles? Simply 1.5x or 2x the sauce ingredients.

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, freeze leftovers immediately after you're done to help the noodles not get soggy in the sauce. Thaw by adding a tablespoon of oil to a pan and reheating on medium heat until just warmed. You can also microwave leftovers from the fridge, but keep in mind that microwaved shrimp aren't quite as tasty.

More of My Favorite Stir Fry Recipes

• Chicken and Steak Stir Fry
• Air Fryer Stir Fry with Chicken
• Instant Pot Lo Mein
• Panda Express Kung Pao Chicken

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Shrimp Stir Fry with Lo Mein Noodles

Recipe by Nikole Berg

This Shrimp Stir Fry with Lo Mein Noodles is a quick and vibrant meal featuring juicy shrimp, fresh vegetables, and lo mein noodles coated in a savory-sweet sauce.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course, Main Dish

Cuisine American, Asian, Chinese

Servings 4

Calories 505 kcal

Ingredients

  

1x2x3x

• ▢ 4- oz lo mein noodles cook to pkg directions

Stir fry sauce:

• ▢ 6 tablespoons oyster sauce
• ▢ 6 tablespoons rice wine vinegar
• ▢ 6 tablespoons honey
• ▢ 3 tablespoons soy sauce
• ▢ 2 tablespoons sesame oil
• ▢ ½ teaspoon pepper

Stir fry

• ▢ 2 tablespoon canola or vegetable oil
• ▢ 1- pound raw shrimp thawed, deveined and tails removed
• ▢ Salt and pepper
• ▢ 3 green onions white part chopped into ½ inch pieces, green parts sliced thin for garnish
• ▢ 3 cloves garlic minced
• ▢ 1 ½ tablespoons ground fresh ginger root or ginger paste
• ▢ ½ cup matchstick carrots or sliced into rounds
• ▢ 1 small head of broccoli cut into small florets (about 3 cups)
• ▢ 1 red bell pepper cut into thin strips
• ▢ ½ cup snow peas cut in half
• ▢ ⅔ cups shredded Napa/Chinese cabbage or green cabbage

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Instructions

 

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• Prep and cut all veggies before staring the cooking process!
• Cook the noodles according to package directions. Drain and add about ½ tablespoon oil to them if they need to sit before you add them to the dish so they don't stick together. Try to boil them while you make the rest of the stir fry.
• In a liquid measuring cup add all the sauce ingredients and whisk together. Set aside.
  
• In a large skillet or wok add the oil and heat over medium-high heat. Lightly salt and pepper your shrimp and then add them to the pan. Cook each side of the shrimp for 60-90 seconds until pink and cooked through. Remove to a plate and set aside.
  
• Add the white part of the green onions to the pan along with the garlic and ginger paste. Cook for 30 seconds and then add the rest of the veggies. Toss to combine and stir fry for about 4-6 minutes until the veggies start to soften but still are firm, to your preference. Remove the veggies to the plate with the shrimp.
  
• Pour the sauce into the pan along with the noodles and toss to coat. Cook until the sauce bubbles and the noodles are soaked in sauce, about 2 minutes.
  
• Add the shrimp and veggies to the pan and toss to combine. Remove from heat and serve hot garnished with green onions, if desired.
  

Notes

Make sure all your veggies and sauce ingredients are prepped before starting to cook because this recipe comes together very fast.
Customize the veggies to your liking. You can add basically any veggies your family likes most.
If you like your veggies in stir fry softer, cook the veggies longer.
Toss the veggies and noodles together with tongs for easiest combining.
If you like saucier noodles than pictured you can 1.5 or 2x the sauce ingredients.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze leftovers immediately after you're done to help the noodles not get soggy in the sauce. Thaw by adding a tablespoon of oil to a pan and reheating on medium heat until just warmed.
Microwave leftovers from the fridge but beware microwaved shrimp aren't as tasty.

Nutrition

Serving: 2 cupsCalories: 505kcalCarbohydrates: 68gProtein: 25gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 143mgSodium: 2288mgPotassium: 875mgFiber: 7gSugar: 32gVitamin A: 4991IUVitamin C: 189mgCalcium: 177mgIron: 3mg

Keyword quick,, shrimp, stir fry, vegetable

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