Shrimp Stir Fry with Lo Mein Noodles

Shrimp stir fry recipe with lo mein noodles on a plate.

Shrimp Stir Fry with Lo Mein Noodles

Course: Dinner, Main Course, Main Dish

Cuisine: American, Asian, Chinese

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 505kcal

Author: 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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Ingredients

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

Instructions

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