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- 8 oz lo mein noodles - 1 lb large shrimp, peeled and deveined - 1 red bell pepper, julienned - 1 cup snap peas - 1 cup baby bok choy, chopped The heart of this dish starts with lo mein noodles. They soak up all the sauce and flavors. Next, we need fresh shrimp. Large shrimp works best as they cook quickly and stay juicy. For veggies, I love using red bell pepper, snap peas, and baby bok choy. They add color and crunch. - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 2 garlic cloves, minced - Salt and pepper to taste For the sauce, soy sauce is key. It gives that savory taste. If you want extra depth, use oyster sauce. It’s optional but highly recommended. Aromatics like garlic and ginger add warmth and zest. Don’t forget to season with salt and pepper to balance the flavors. - Sesame seeds for garnish - 3 green onions, sliced Garnishes make the meal pop! I suggest sesame seeds and sliced green onions. They add texture and a fresh finish. The green onions also bring a nice crunch. These small touches make your dish look and taste gourmet. {{ingredient_image_1}} First, boil water in a large pot. Add the lo mein noodles and cook them as the package directs. This usually takes around 4 to 6 minutes. Once done, drain the noodles in a colander. Rinse them with cold water to stop the cooking. Set the noodles aside while you prepare the rest of the dish. In a large skillet or wok, heat one tablespoon of sesame oil over medium-high heat. Add two minced garlic cloves and one teaspoon of grated fresh ginger. Sauté them for about one minute until they smell great. Next, toss in one pound of peeled and deveined shrimp. Cook the shrimp until they turn pink, which takes about 2 to 3 minutes. Once cooked, remove the shrimp from the skillet and set them aside. In the same skillet, add one julienned red bell pepper and one cup of snap peas. Stir-fry these for 3 to 4 minutes until they soften. Then, add one cup of chopped baby bok choy. Keep stir-frying for another 2 to 3 minutes until the bok choy wilts. This adds crunch and color to your dish. Return the cooked shrimp to the skillet. Add the lo mein noodles you set aside earlier. Pour in two tablespoons of soy sauce and one tablespoon of oyster sauce, if you’re using it. Toss everything together until well mixed and heated through. Season with salt and pepper to taste. Finally, garnish with sliced green onions and sesame seeds before serving. Enjoy your delicious one-pan shrimp lo mein! To cook shrimp just right, aim for 2-3 minutes. Shrimp cooks fast, so watch closely. You want them pink and firm. Overcooking makes shrimp tough. To keep shrimp juicy, remove them from heat as soon as they turn pink. Let them rest briefly before adding back to your dish. This step keeps them tender. To avoid clumping, rinse cooked lo mein noodles under cold water. This helps separate them. Cook noodles until they are al dente, which means they should still be firm to the bite. Follow package instructions closely for best results. If they’re too soft, they will mush together in the dish. Adjust the sauce levels to suit your taste. If you like it salty, add more soy sauce. For sweetness, try a splash of oyster sauce. Want some heat? Add red pepper flakes or a dash of sriracha. Experiment with spices to make the dish your own. This flexibility lets you create layers of flavor in your one-pan shrimp lo mein. Pro Tips Use Fresh Ingredients: Fresh vegetables and shrimp will enhance the flavor and texture of your dish, making it more vibrant and delicious. Don't Overcook the Shrimp: Cook the shrimp just until they turn pink. Overcooking can make them rubbery, so keep an eye on them! Customize Your Veggies: Feel free to swap in your favorite vegetables like carrots, broccoli, or bell peppers to suit your taste or what you have on hand. Adjust the Sauce: Taste and adjust the soy sauce and oyster sauce to your preference for saltiness and flavor. You can also add a splash of chili oil for heat! {{image_2}} You can easily change the protein in this dish. Swap shrimp for chicken if you prefer. Simply cut chicken breast into small pieces. Cook it until no longer pink, just like you do with shrimp. For a vegetarian option, try tofu. Use firm tofu, cut into cubes. Sauté it until golden. Both swaps give you tasty meals with the same great flavors. Feel free to mix up the vegetables too. If you can't find bok choy, use spinach or kale. These greens cook down nicely and add great taste. Red bell pepper can be swapped for carrots or broccoli. Both add crunch and color. You can also use frozen veggies. They are quick to add and still give good flavor. Just make sure to thaw them first. For a gluten-free meal, look for gluten-free lo mein noodles. They are easy to find in stores. You can also use rice noodles as a substitute. They cook quickly and taste great. For the soy sauce, choose a gluten-free brand. There are many options available now. This way, everyone can enjoy this delicious dish! Store leftovers in an airtight container. This helps keep the shrimp lo mein fresh. The best containers are glass or BPA-free plastic. They help prevent spills and keep flavors locked in. Make sure to refrigerate within two hours of cooking. This keeps the meal safe to eat later. You can reheat in the microwave or on the stovetop. For the microwave, place the lo mein in a bowl. Cover it to avoid splatters. Heat in short bursts, stirring in between. For the stovetop, use a skillet over medium heat. Add a splash of water or oil to maintain moisture. Stir often to keep the noodles from sticking. You can freeze shrimp lo mein, but it’s best to avoid freezing the shrimp. Cook the shrimp fresh for the best taste. If you do freeze, make sure to cool it first. Use freezer-safe bags or containers. When you're ready to eat, thaw in the fridge overnight. You can also use cold water for quicker thawing. Avoid refreezing once it’s been thawed. Yes, you can use frozen shrimp. Thaw the shrimp first. Place them in a bowl of cold water for about 15-20 minutes. Change the water if it gets too warm. Once thawed, pat them dry with a paper towel. This helps them cook evenly. Then, you can follow the recipe as usual. Ensure the shrimp turn pink and curl slightly when cooked, which takes about 2-3 minutes. Making one-pan shrimp lo mein is quick. It takes about 10 minutes to prep. Cooking takes around 15 minutes. So, the total time is about 25 minutes. You can enjoy a tasty meal in under half an hour. This makes it perfect for busy weeknights or quick lunches. You can serve many tasty sides with this dish. Here are a few ideas: - Steamed broccoli for a healthy crunch. - Egg rolls for a fun appetizer. - A simple cucumber salad for freshness. - Fried rice for extra flavor and texture. These sides will complement the flavors of the shrimp lo mein beautifully. In this blog post, we explored how to make a delicious One-Pan Shrimp Lo Mein. We covered essential ingredients like lo mein noodles, shrimp, and fresh veggies. I outlined easy steps for cooking, from boiling the noodles to stir-frying shrimp and veggies. You learned tips for perfect shrimp and noodle texture, along with tasty variations to try. Now that you have the recipe, it's time to have fun in the kitchen. Enjoy creating your dish and savor every bite!

One-Pan Shrimp Lo Mein

A quick and delicious one-pan meal featuring shrimp and lo mein noodles with fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz lo mein noodles
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 unit red bell pepper, julienned
  • 1 cup snap peas
  • 1 cup baby bok choy, chopped
  • 3 unit green onions, sliced
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • Begin by cooking the lo mein noodles according to package instructions. Drain and set aside.
  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
  • Toss in the shrimp, cooking until they turn pink and are fully cooked, about 2-3 minutes. Remove shrimp from the skillet and set aside.
  • In the same skillet, add the julienned red bell pepper and snap peas. Stir-fry for about 3-4 minutes until they start to soften.
  • Add the chopped bok choy and continue stir-frying for another 2-3 minutes until wilted.
  • Return the cooked shrimp to the skillet and add the cooked lo mein noodles. Pour in the soy sauce and oyster sauce (if using), tossing everything together until well mixed and heated through. Season with salt and pepper to taste.
  • Garnish with sliced green onions and sesame seeds before serving.

Notes

Oyster sauce is optional but adds extra flavor.
Keyword lo mein, one-pan meal, quick dinner, shrimp