Skip to main content New this month
Get the Allrecipes magazine

Quick Shrimp Lo Mein

Rated as 4.34 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 378 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 378 calories; 10.7 g fat; 43.3 g carbohydrates; 27.3 g protein; 173 mg cholesterol; 1272 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 40
  1. 44 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

This was blander than I was expecting. Like the other reviews mentioned, make much more of the sauce than called for. I am going to continue my search for authentic lo mein

Most helpful
Most positive
Least positive
Newest

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 ...

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 n...

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 mea...

This was simple to follow and allowed for additions or substitutions- added 1/4 c prepared stir fry sauce, (instead of doubling as others suggested )garlic butter (was out of minced), and crushe...

This was blander than I was expecting. Like the other reviews mentioned, make much more of the sauce than called for. I am going to continue my search for authentic lo mein

Loved it great recipe!! Got my hubby to eat more veggies

had veggies in the fridge to use up so I decided to make a stirfry. The sauce to this one sounded good so I decided to give it a try. I used tofu instead of shrimp and bean sprouts instead of sn...

It is quick, easy and yummy.

Made this tonight for dinner and it was delicious! I followed the sauce recipe as written except for the fact that I eyeballed the measurements and substituted organic coco amino (healthy altern...