Classic Shrimp Lo Mein with Ramen Noodles

One of my favorite weeknight dinners, this shrimp lo mein comes together with a savory soy-hoisin sauce, fresh vegetables, and ramen noodles as an easy swap for traditional lo mein noodles.

This recipe is perfect for busy weeknights when you’re craving takeout but want something homemade. I make this at least twice a month because it comes together in less than 30 minutes and my kids actually eat their vegetables when they’re tossed with these noodles. Plus, you probably already have most of these ingredients in your pantry.

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How to Choose Your Shrimp

Fresh or frozen shrimp both work great for this recipe. If using frozen, thaw them in the fridge overnight or run them under cold water for a quick thaw before cooking.

For size, medium to large shrimp around 31-40 count per pound are ideal. They’re easy to work with and won’t overcook as quickly as smaller ones.

Buying them peeled and deveined saves time, but you can always do it yourself if you prefer. Just make sure the tails are removed so they’re easier to eat with the noodles.

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Simple Substitutions

• Hoisin sauce: If you don’t have hoisin, mix together 1 teaspoon soy sauce with 1/2 teaspoon peanut butter and a pinch of sugar for a similar sweet and savory flavor.
• Carrots: Feel free to add or substitute other veggies like bell peppers, snap peas, broccoli, or cabbage. Just adjust cooking times based on how crunchy or soft you like them.
• Sesame oil: This adds that signature nutty flavor, but if you’re out, you can skip it or add a sprinkle of toasted sesame seeds at the end instead.
• Ground ginger: Fresh ginger (about 1 teaspoon grated) works even better if you have it. Just add it when you cook the garlic.

Cooking Tips for the Best Lo Mein

Watch your shrimp closely. They only need 2-3 minutes per side until pink and slightly curled. Pull them as soon as they’re opaque or they’ll turn rubbery.

Drain your noodles well before adding them to the pan. Excess water will dilute the sauce and make everything taste bland.

Stir gently for about a minute once the sauce and noodles are in the pan. Tossing over high heat for too long can cause the noodles to break apart.

Cook your garlic for just 30 seconds before adding the vegetables to avoid burning it, which will make the whole dish taste bitter.

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What I Like to Serve With This Recipe

• Crispy egg rolls or spring rolls
• Cucumber salad with rice vinegar and a pinch of sugar
• Steamed edamame with sea salt
• Potstickers or dumplings

What to Do With Leftovers

Store: Keep your leftover shrimp lo mein in an airtight container in the fridge for up to 3 days. The noodles might soak up some of the sauce as they sit, so it’s totally normal if it looks a bit drier the next day.

Reheat: Warm it up in a skillet over medium heat with a splash of water or soy sauce to bring back some moisture. You can also microwave it, but I find the stovetop method keeps the shrimp from getting rubbery and the noodles taste better.

Make Ahead: If you want to prep ahead, you can cook the shrimp and chop your veggies a day in advance and store them separately. Just toss everything together with fresh noodles when you’re ready to eat for the best texture.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 40-48 g
• Fat: 27-34 g
• Carbohydrates: 120-135 g

Ingredients

For the sauce:

• 3 tbsp soy sauce (I prefer Kikkoman for a balanced saltiness)
• 3 tsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp ground ginger

For the lo mein:

• 2 pkgs ramen (discard the flavor packets)
• 2 tbsp vegetable oil
• 3/4 lb shrimp (peeled and deveined with tails removed)
• 2 cups carrots (cut into 2-inch matchsticks for even cooking)
• 1 red bell pepper (julienned)
• 2 garlic cloves
• chives

Step 1: Prepare Mise en Place and Build the Sauce

• 2 garlic cloves, minced
• 2 cups carrots, cut into 2-inch matchsticks
• 1 red bell pepper, julienned
• 3 tbsp soy sauce
• 3 tsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp ground ginger

Mince the 2 garlic cloves finely and set aside.

Cut the carrots into 2-inch matchsticks and julienne the red bell pepper, keeping them separate so they cook evenly.

In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and ground ginger until well combined—this sauce base is the flavor backbone of the dish, so mix it thoroughly to ensure the ginger distributes evenly.

Step 2: Cook the Ramen Noodles

• 2 pkgs ramen

Bring a large pot of water to a boil.

Add both packages of ramen noodles (discard the flavor packets) and cook according to package directions until just tender, usually 3-4 minutes.

Drain the noodles in a colander and set aside—I prefer to leave them slightly underdone since they’ll finish cooking when tossed with the hot shrimp and vegetables.

Step 3: Sear the Shrimp Until Just Cooked

• 2 tbsp vegetable oil
• 3/4 lb shrimp

Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they turn opaque and just cooked through.

Don’t overcook them—they’ll become tough and rubbery.

Transfer the shrimp to a clean plate and set aside.

Step 4: Build Flavor with Aromatics and Vegetables

• 2 garlic cloves, minced
• 2 cups carrots, cut into 2-inch matchsticks
• 1 red bell pepper, julienned

In the same wok or skillet, add the minced garlic and cook for about 30 seconds until fragrant.

Add the carrots first (they take longer to soften) and stir-fry for 1-2 minutes, then add the julienned bell pepper and cook for another 1-2 minutes until the vegetables are tender-crisp.

This timing ensures everything finishes cooking at the same moment.

Step 5: Combine Noodles, Shrimp, and Sauce

• cooked shrimp from Step 3
• vegetables from Step 4
• cooked ramen noodles from Step 2
• sauce mixture from Step 1

Return the cooked shrimp to the wok with the vegetables.

Add the cooked ramen noodles from Step 2 and pour in the sauce mixture from Step 1.

Toss everything together over medium heat for 1-2 minutes until the noodles are evenly coated and heated through.

The residual heat will finish cooking the noodles perfectly while distributing the sauce throughout.

Step 6: Plate and Garnish

• chives, chopped for garnish

Divide the shrimp lo mein among serving bowls or plates.

Garnish generously with fresh chives, which add a bright, onion-like flavor that cuts through the richness of the sesame oil and balances the dish beautifully.