Shrimp Lo Mein

This Shrimp Lo Mein is a quick and delicious weeknight dinner! Crisp veggies, succulent shrimp, and noodles come together in just 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: Easy, Quick, Shrimp

Servings: 4 servings

7 oz dry Lo Mein noodles The star of the dish, providing that classic noodle texture.
2 tablespoons cooking oil For sautéing and adding a rich flavor to the vegetables.
3 cloves garlic Freshly minced for that aromatic kick.
8 oz shrimp Peeled and deveined for a quick-cooking protein option.
6 oz bok choy Sliced for a tender yet crisp texture.
8 oz red bell pepper Sliced to add sweetness and color.
white sesame seeds For garnish, adding a nutty flavor and visual appeal.
1 1/2 tablespoons oyster sauce A key ingredient for umami depth.
2 tablespoons soy sauce For a savory, salty flavor.
1 teaspoon dark soy sauce Adds color and a richer flavor.
1/2 cup chicken broth To create a luscious sauce that clings to the noodles.
1 teaspoon sesame oil For a fragrant finish to the dish.

Begin by bringing a large pot of salted water to a boil. Add the dry Lo Mein noodles and cook according to package instructions until al dente. Drain the noodles in a colander, rinse with cold water to stop the cooking, and set aside.
In a large wok or skillet, heat the cooking oil over medium-high heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the shrimp to the pan, cooking for about 2-3 minutes until they turn pink and opaque. Stir frequently to ensure even cooking. Once cooked, remove the shrimp from the pan and set aside.
In the same pan, add the sliced bok choy and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp.
Return the cooked shrimp to the pan with the vegetables. Add the cooked Lo Mein noodles, oyster sauce, soy sauce, dark soy sauce, and chicken broth. Toss everything together until the noodles are well coated and heated through, about 2-3 minutes.
Drizzle the sesame oil over the noodle mixture and give it one last toss to combine. Remove from heat.
Plate the Shrimp Lo Mein in bowls, sprinkling with white sesame seeds for garnish. Serve immediately and enjoy!

Allow the Shrimp Lo Mein to cool completely before transferring to an airtight container for storage.
This dish can be stored in the refrigerator for up to 3 days.
Reheat leftovers with a splash of chicken broth to restore moisture.