Easy Shrimp Lo Mein
This Shrimp Lo Mein Recipe is so quick, easy and flavorful that I am certain this will become a dinner favorite! No wok needed, loads of vegetables and a tangy homemade teriyaki sauce make this a noodle stir-fry even beginner cooks can conquer.

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Why You’ll Love This Recipe
- Easy To Make. This recipe takes about a half hour to make and is doesn’t require any advance skills or equipment.
- Makes A Lot. This recipe will feed a family of four and you will likely still have leftovers for lunch the next day.
- Loaded With Vegetables. Red Pepper, Snow Peas, Green Onion and Coleslaw mix are the vegetables I like to use but you can use any vegetable you like!
- Versatile. You can really make this recipe as you wish and make it without the noodles for a lighter dish or serve it instead over rice. Or swap out the shrimp for chicken or beef.
This recipe makes a great Pantry Cleaner.
Got vegetables you need to use up? This recipe is a great way to use them.

Ingredients You’ll Need
- Vegetable Oil – To sautee the vegetables and keep them from sticking to the pan.
- Vegetables – Red pepper, coleslaw mix, snow peas and green onions. Or any vegetable you have on hand chopped into smaller pieces no more than a 1/2″ for quick cooking.
- Tiger Shrimp – Thawed and peeled. You can use any shrimp but usually, I use two bags of frozen tiger shrimp because they are not too small and perfectly bite-sized.
- Teriyaki Sauce – Homemade or even your favourite store-bought brand will do.
- Noodles – I like to use cubes of ramen noodles you get from Mr. Noodles or similar soup mixes. I always have them in the cupboard. But you can use any noodle you wish.
Do I Need a Wok?
No. I honestly never bother using a wok. Insteach I have a large deep-sided sautee pan that I use and find works just the same. This recipe makes a lot so you need a pan that will have enough room for you to add more to it as you build the stir-fry. And allows room to easily toss the vegetables and shrimp with the sauce without making a huge mess.
how to Make Shrimp Lo Mein
- Add the oil to the pan over medium heat then toss in the thinly sliced red peppers and coleslaw mix. Stir occasionally and cook for about 2 minutes or until the coleslaw and red peppers have softened slightly. Transfer the peppers and onions to a bowl and set aside.
- Add the thawed peeled shrimp to the stir fry and stir. Cover with a lid and let the shrimp cook for 2 minutes or until the shrimp are fully pink and no longer translucent or grey-looking. Remove the lid.


- Place the dried noodles in a large bowl. Boil 4 cups of water. Pour the boiling water over the noodles until they are completely covered. Let them soften in the boiling water for about 3 minutes. Drain the water from the noodles. Give them a rinse with cold water to stop the cooking and set aside. You want the noodles to be soft but still a little firm when bitten into, not mushy or hard. Somewhere in between. Do this while the vegetables and shrimp are cooking if you can.


- Add the snow peas and sliced green onions to the pan with the shrimp. Give it a stir to mix and continue to cook for two more minutes.
- Pour 3/4 cup of teriyaki sauce into the vegetable and shrimp stir-fry. Mix well to coat. If your teriyaki is the thin marinade vs a thicker sauce you can thicken with a cornstarch slurry. To do this mix two tablespoons of cornstarch in a small cup or bowl with a 1/4 cup of cold water. Whisk to combine and then add to the bubbling sauce in the pan and mix well. This will thicken the sauce.
- Add the drained noodles to the stir-fry along with the remaining teriyaki sauce mix well to combine. Serve hot.


Storage and Reheating
If you have leftovers store them in a tightly sealed container in the fridge for up to 4 days. Reheat this dish in the microwave for about 2 minutes or place it back in a pan over medium heat for about 3-5 minutes to heat.
Make It Your Own
This recipe will never get boring because you can make a different variation every time! Here are some suggestions:
- Swap the shrimp for chicken, pork, beef or make it vegetarian and leave the meat out altogether.
- Add a little heat by adding slivered red chili or chili flakes when you are cooking the vegetables for a little kick or a lot.
- Serve this dish with another noodle like udon or egg noodles, over rice or without any noodles at all.
- Use any vegetables you have on hand. Thinly sliced carrots, chopped broccoli or cauliflower, green beans, green peas, and mushrooms all make great additions or swaps.

More Easy Dinner Recipes
- Bacon Wrapped Filet Mignon
- Sheet Pan Steak & Shrimp Fajitas
- Crispy Air Fryer Salmon Croquettes
- Italian Veal Cutlets
- Roast Beef Slides With Horseradish Mayo
- Cajun Style Blackened Cod

Easy Shrimp Lo Mein
Ingredients
- 1 tbsp vegetable oil
- 50 tiger shrimp; thawed and peeled
- 1 large red pepper; sliced thin
- 3 cups coleslaw mix
- 3 green onions, trimmed and sliced
- 2 large handfuls of snow peas; roughly one cup worth standing up.
- 1 ½ cup teriyaki sauce
- 3 bricks ramen noodles
Instructions
- Heat one tablespoon of vegetable oil to a large deep-sided sautee pan over medium heat.
- Add the sliced red pepper and cole slaw mix to the pan and let cook for about 2 minutes until the red peppers have softened a little.
- While the shrimp are cooking boil about 4 cups of water. Add the noodles to a large bowl and pour the boiled water over the noodles. Let sit for 3 minutes to soften then drain them in a colander. Run cold water over them to stop them from cooking further and drain. Set aside. They should be soft and firm to the tooth and not mushy.
- Add the shrimp to the pan, mix to combine and cover with a lid. Let the shrimp cook for about 3-5 minutes or until they are pink and no longer grey and translucent. Remove the lid.
- When the shrimp are done add the snow peas and green onions to the pan, mix and let cook 1 minute.
- Add 3/4 cup of teriyaki sauce to the pan and continue to simmer for a minute.
- Add the noodles and the remaining teriyaki sauce to the pan and continue to cook for about 2 minutes until the sauce has warmed. Serve hot.
Nutrition
Notes
- Swap out the shrimp for chicken, pork, beef, tofu or make with only vegetables.
- Add any vegetable you prefer but chop to about 1″ pieces for quick cooking.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.