Homemade shrimp lo mein is quick, delicious, and affordable way to enjoy Chinese food on a busy weeknight. All you need is a package of spaghetti noodles, shrimp, veggies, and a savory blend of sauces. In just 30 minutes you can have dinner done and devoured soon after.
Back in January, I kept track the of the cost of dinners that I served to my family and posted them on Instagram. These noodles were one of several seafood meals we enjoyed. Using thawed frozen shrimp, I was able to serve generous portions of shrimp with noodles for about $2.00 USD per serving.
Feel free to swap out the shrimp for tofu, chicken, pork, or beef and adjust the seasonings to your taste. We love this dish in every form we have tried it. I’m forever grateful to my Nepalese coworker who shared his version of these noodles at a potluck and sent me his recipe, which I adapted and now cook regularly. Any remaining noodles also make for a tasty packed lunch the next day.
Shrimp Fried Noodles
- 12 to 16 ounces dry spaghetti noodles
- 1 Tablespoon sesame oil
- 2 Tablespoons soy sauce.
- 1 teaspoon rice vinegar
- 4 Tablespoons oyster sauce
- 2 Tablespoons Thai sweet chili sauce
- 1 Tablespoon cooking oil
- 16 to 24 ounces raw shrimp, peeled and deveined
- 1 cup Napa cabbage, thinly sliced
- 2 to 3 cups stir-fry-ready vegetables of your choosing
- 6 cloves fresh garlic, peeled and minced
- 4 green onions, chopped, optional
- Bring a large pot of water to a steady boil. Cook noodles to al dente stage and drain. Toss noodles with sesame oil and set aside.
- In a large wok or deep skillet, heat cooking oil over high heat. Add garlic and stir-fry for 30 seconds before adding shrimp. When shrimp are cooked through, remove from heat and set aside.
- Add cabbage and vegetables to hot wok and stir-fry until just tender. Add noodles and sauce. Cook until noodles are evenly heated. Add cooked shrimp and stir to combine. Remove from heat and top with green onions if desired. Serve immediately.