Can I use chicken instead of shrimp?

Yes, chicken can be used instead of shrimp in this lo mein recipe. The finished dish will have the same savory-sweet sauce and vegetables prepared with the noodles. Cooked chicken can be added to the noodles in the pan. Cutting chicken into similar sizes will help ensure even cooking and prevent overcrowding in the pan.

What noodles can I use for lo mein?

Spaghetti is a suggested pasta. Lo mein noodles are another choice. Other types of lo mein noodles include fresh, dried, egg, and rice noodles, as well as ramen noodles. Other types of noodles will cook differently. Follow package instructions to cook pasta separately, then add it to the dish at the end, when the vegetables are nearly but not completely cooked.

Can I use different vegetables?

Yes, other vegetables can be substituted as needed. Recommended alternatives include Napa cabbage, bok choy, baby corn, shiitake mushrooms, bean sprouts, water chestnuts, snow peas, and carrots. Varying densities of vegetables will affect the cooking time. Tips for substituting vegetables include evenly slicing and avoiding overcrowding the pan to avoid steaming.

Can I make shrimp lo mein ahead?

You can prep vegetables and sauce ahead of time. Doing so cuts down on cooking time in the skillet and avoids overcooking shrimp and other vegetables. Boiling pasta ahead of time allows it to take on moisture and soften, especially when adding sauce. Keep the sauce separate until you're ready to serve it with the pasta and vegetables in the skillet.

How do I store and reheat leftovers?

Leftover shrimp lo mein can be refrigerated in a sealed container. The noodles will absorb additional sauce and become softer than they were when the dish was first cooked and served. To reheat, cook the leftovers in a skillet, as directed in the recipe, rather than relying on the original pan heat. Stir the food in the skillet regularly to distribute the shrimp and other ingredients and sauce evenly.

Shrimp Lo Mein with Crisp Vegetables and Savory-Sweet Sauce

By Liam CarterSep 25, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Choose 21/25-count peeled and deveined shrimp for quicker cooking and more appealing appearance. Moist shrimp are good when added to cooked spaghetti and other vegetables. Vegetables commonly used in Shrimp Lo Mein include broccoli, cabbage, peppers, and green onions. Shrimp Lo Mein sauce is made with soy sauce, hoisin sauce, and brown sugar.

Shrimp Lo Mein with Crisp Vegetables and Savory-Sweet Sauce

Spaghetti is a good substitute for the pasta, but lo mein noodles can be used instead. Sauce ingredients include low-sodium soy sauce, hoisin sauce, brown sugar, rice wine vinegar, and cornstarch. Browning sauce is an optional ingredient to add color. Shrimp are coated with cornstarch, sodium bicarbonate, and soy sauce before searing. Sesame oil is used for cooking.

The shrimp should be fried until almost cooked and set aside to finish gently in the final dish with noodles. Vegetables should be cooked but still crispy. Noodles with a coating should be evenly coated after tossing. The biggest problem with preparing this dish is overcooking the noodles, which will cook further when combined with other ingredients in the pan.

Serve lo mein hot from a wok or deep skillet. Leftovers can be refrigerated in a covered container and reheated in a skillet, stirring to coat noodles and other ingredients with sauce.

Why you'll love this recipe

Medium 21/25 shrimp cook quickly and completely. Coating them with baking soda and cornstarch makes them tender and juicy with a lightly thickened finish.
Spaghetti is an easy and inexpensive pasta choice that absorbs soy sauce, hoisin, brown sugar, and rice vinegar mixtures well.
Fresh broccoli, cabbage, peppers, carrots, onions, garlic, ginger, and green onions provide additional colors, textures, and tastes in each dish served.
Low-sodium soy sauce provides most of the savory base in the recipe. Hoisin sauce and rice vinegar, along with dark brown sugar, offer complementary sweet and sour flavors.
Sesame oil gives the shrimp a nutty flavor. Drizzling sesame oil over the shrimp and other ingredients can help season the noodles and vegetables.
The vegetables retain their crisp texture when stir-fried with other ingredients and complement the texture of cooked noodles and shrimp.

Instructions

Cook the pasta noodles according to the package instructions.

While the noodles cook, whisk the low-sodium soy sauce, dark brown sugar, hoisin sauce, rice wine vinegar, cornstarch, and optional browning sauce in a small bowl. Set aside.

Pat the shrimp dry and place them in a bowl. Add the cornstarch, baking soda, and soy sauce, then toss well to coat.

Heat the sesame oil in a large skillet or wok over medium-high heat until hot. Sear the seasoned shrimp on both sides until almost cooked through, then remove them from the skillet and set aside.

In the same skillet, sauté the onion, garlic, and ginger until fragrant.

Add the bell peppers, broccoli, green cabbage, carrots, and scallions. Sauté until the vegetables are cooked but still crisp.

Add the noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables.

Return the seared shrimp to the skillet and toss everything together until the noodles and vegetables are evenly coated. Cook for a few more minutes, stirring occasionally, until heated through.

Serve hot.

FAQ

Buy 21/25-count shrimp with the tails removed, as recommended in the recipe. These shrimp cook quickly and provide a suitable bite size for the additional ingredients in this recipe. Other shrimp sizes can be used, but you may need to adjust cooking time slightly to ensure the shrimp are almost completely cooked before serving. Pat the shrimp dry before coating them with cornstarch, baking soda, and soy sauce to avoid a sauce-like coating.

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Dinner Pasta Fish Shrimp Asian Quick Meals One Pot

Shrimp Lo Mein with Crisp Vegetables and Savory-Sweet Sauce

Name: Shrimp Lo Mein with Crisp Vegetables and Savory-Sweet Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 lb shrimp (1-2 lb; 21-25 size, tails removed); 1 tbsp cornstarch; 1 tsp baking soda; 1 1/2 tbsp soy sauce; 2 tsp sesame oil; 3/4 cup low-sodium soy sauce; 1/2 cup dark brown sugar; 1/4 cup hoisin sauce; 2 tbsp rice wine vinegar; 2 tbsp cornstarch; 2 tbsp browning sauce (optional); 1 lb spaghetti; 1/2 white onion (sliced); 6 cloves garlic (minced); 2 tbsp ginger (chopped fine); 1 green bell pepper (sliced or chopped); 1 red bell pepper (sliced or chopped); 1 cup broccoli florets; 1/2 cup green cabbage (shredded thin); 1/2 cup carrots (shredded); 4 scallions (chopped fine)

By Liam CarterSep 25, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Serve lo mein hot from a wok or deep skillet. Leftovers can be refrigerated in a covered container and reheated in a skillet, stirring to coat noodles and other ingredients with sauce.

Why you'll love this recipe

Medium 21/25 shrimp cook quickly and completely. Coating them with baking soda and cornstarch makes them tender and juicy with a lightly thickened finish.
Spaghetti is an easy and inexpensive pasta choice that absorbs soy sauce, hoisin, brown sugar, and rice vinegar mixtures well.
Fresh broccoli, cabbage, peppers, carrots, onions, garlic, ginger, and green onions provide additional colors, textures, and tastes in each dish served.
Low-sodium soy sauce provides most of the savory base in the recipe. Hoisin sauce and rice vinegar, along with dark brown sugar, offer complementary sweet and sour flavors.
Sesame oil gives the shrimp a nutty flavor. Drizzling sesame oil over the shrimp and other ingredients can help season the noodles and vegetables.
The vegetables retain their crisp texture when stir-fried with other ingredients and complement the texture of cooked noodles and shrimp.

Ingredients

Servings6

•1 lb shrimp (1-2 lb; 21-25 size, tails removed)
•1 tbsp cornstarch
•1 tsp baking soda
•1 ½ tbsp soy sauce
•2 tsp sesame oil
•¾ cup low-sodium soy sauce
•½ cup dark brown sugar
•¼ cup hoisin sauce
•2 tbsp rice wine vinegar
•2 tbsp cornstarch
•2 tbsp browning sauce (optional)
•1 lb spaghetti
•½ white onion (sliced)
•6 cloves garlic (minced)
•2 tbsp ginger (chopped fine)
•1 green bell pepper (sliced or chopped)
•1 red bell pepper (sliced or chopped)
•1 cup broccoli florets
•½ cup green cabbage (shredded thin)
•½ cup carrots (shredded)
•4 scallions (chopped fine)

Instructions

1
Cook the pasta noodles according to the package instructions.
2
While the noodles cook, whisk the low-sodium soy sauce, dark brown sugar, hoisin sauce, rice wine vinegar, cornstarch, and optional browning sauce in a small bowl. Set aside.
3
Pat the shrimp dry and place them in a bowl. Add the cornstarch, baking soda, and soy sauce, then toss well to coat.
4
Heat the sesame oil in a large skillet or wok over medium-high heat until hot. Sear the seasoned shrimp on both sides until almost cooked through, then remove them from the skillet and set aside.
5
In the same skillet, sauté the onion, garlic, and ginger until fragrant.
6
Add the bell peppers, broccoli, green cabbage, carrots, and scallions. Sauté until the vegetables are cooked but still crisp.
7
Add the noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables.
8
Return the seared shrimp to the skillet and toss everything together until the noodles and vegetables are evenly coated. Cook for a few more minutes, stirring occasionally, until heated through.
9
Serve hot.