Quick Shrimp Lo Mein

Quick Shrimp Lo Mein

alice 1

"This shrimp lo mein is easy to prepare and tastes wonderful! Can double the sauce if you like more. Can add additional water or broth to sauce if you like it less thick. Use whatever combination of vegetables you like for about 4 cups total. You can also serve the vegetables and shrimp over the noodles, as opposed to tossing them together."

Ingredients 35 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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  1. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
  2. Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
  3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
  4. Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.
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Reviews 23

  1. 26 Ratings


Very good recipe! Thanks for submitting it. The only reason I gave it 4 stars instead of 5 is that I found the sauce "as-is" was too bland for us--I had to add more oyster sauce and soy sauce to give it flavor, so next time I will just use a little less water and reduce the cornstarch accordingly. I didn't have shrimp, so I used leftover pork chops cut into bite-sized chunks. We also left out the bell pepper (just a preference) and added some cut baby carrots for color and flavor. Delicious! I doubled the recipe for our family of 8, and it made generous portions, so everyone was satisfied, but there were no leftovers!


Very tasty! I doubled the sauce ingredients, tripled the garlic, added scallions, used snow pea pods instead of snap peas and red bell peppers as opposed to green. Served over 2 pckg. Yakisoba noodles (tossed with sesame oil) and spring rolls. Would make again!


This is a very easy meal to prepare and delicious. The only thing I do different is sub the sesame oil with evoo. Just a personal preference. Good directions. You can also make this with any meat of your choice.