This Better-Than-Takeout Shrimp and Veggie Lo Mein is a vibrant, flavor-packed stir-fry that rivals your favorite restaurant dish. Featuring chewy linguine noodles, succulent shrimp, and a colorful array of crisp vegetables, it is tossed in a unique sweet and savory sauce that will have you licking the bowl clean.
The secret ingredient? Pineapple juice! It adds a subtle sweetness and tang that perfectly balances the salty soy sauce and savory oyster sauce, creating a glossy glaze that coats every bite.
Recipe Details
- Flavor Profile: A delightful mix of savory umami from oyster and soy sauce, balanced by the fruity sweetness of pineapple juice and a hint of heat from chili flakes.
- Texture: Slippery, chewy noodles are tossed with tender shrimp and crisp-tender vegetables like snap peas and bok choy.
- Time: 15 minutes prep, 10 minutes cook time.
- Difficulty: Easy. It is a classic stir-fry: fast, high heat, and one pan.
What You’ll Need
To make this recipe, you will need a large pot for boiling the noodles and a wok or large skillet for the stir-fry. A liquid measuring cup or bowl is useful for whisking the sauce ingredients together. The ingredients rely on fresh, colorful produce, raw shrimp, and a collection of Asian pantry staples to build the robust sauce.
Ingredient Notes
- Linguine Noodles – While Lo Mein noodles are traditional, dried linguine is an excellent and accessible substitute that mimics the shape and chew perfectly.
- Shrimp – Use raw, peeled, and deveined medium shrimp. Removing the tails makes the dish easier to eat with chopsticks or a fork.
- Pineapple Juice – This is the game-changer. It provides natural sweetness and acidity, eliminating the need for excessive sugar and adding a tropical brightness.
- Toasted Sesame Oil – Tossed with the cooked noodles, this prevents sticking and adds a rich, nutty aroma.
- Vegetables – A mix of baby bok choy, red bell pepper, shiitake mushrooms, and sugar snap peas offers a variety of textures and colors. Slicing them thinly ensures they cook quickly.
- Oyster Sauce & Soy Sauce – These provide the salty, savory base of the sauce.
- Corn Starch – Essential for thickening the pineapple juice mixture into a glossy sauce that clings to the noodles.
- Aromatics – Fresh minced ginger and garlic are non-negotiable for that authentic stir-fry flavor.
Add-ins and Substitutions
- Protein – You can swap the shrimp for sliced chicken breast, beef flank steak, or tofu cubes.
- Vegetables – Feel free to use whatever is in your fridge broccoli florets, carrots, or baby corn work wonderfully.
- Spice – Adjust the chili flakes to your preference. Sriracha or chili garlic sauce can also be added for more heat.
How to Make Better-Than-Takeout Shrimp and Veggie Lo Mein
- Cook Noodles: Cook the linguine noodles according to the package directions until al dente. Drain and rinse under cold water until cool to stop the cooking. Toss with the toasted sesame oil to prevent sticking and set aside.
- Make the Sauce: Meanwhile, in a medium bowl or large liquid measuring cup, combine the pineapple juice, soy sauce, oyster sauce, granulated sugar, corn starch, and chili flakes. Whisk vigorously to dissolve the cornstarch and combine. Set aside.
- Stir-Fry Veggies: Heat the neutral cooking oil in a wok or large skillet over high heat. Add the sliced bok choy, red bell pepper, shiitake mushrooms, and sugar snap peas. Cook for 3 minutes or until slightly softened, stirring frequently.
- Add Shrimp & Aromatics: Add the raw shrimp, minced garlic, and minced ginger to the pan. Cook for 1 minute, stirring constantly, until the aromatics are fragrant and the shrimp begin to turn pink.
- Simmer Sauce: Give the pineapple juice mixture a quick whisk (cornstarch settles!) and pour it into the pan. Bring to a simmer and cook for 2 minutes, until the sauce is thickened and glossy.
- Finish: Add the prepared noodles to the pan. Continue to cook, tossing with tongs, until the shrimp is fully opaque and the noodles are heated through and well-coated with the sauce.
- Serve: Stir in the sliced scallions and serve immediately.
Pro Tip: Rinsing the noodles with cold water is crucial. It removes excess surface starch so the noodles don’t clump together, and cooling them down stops the cooking process so they don’t get mushy when you toss them back into the hot wok.
Recipe Tips
- Mise en Place: Stir-frying happens fast! Have all your vegetables sliced, your aromatics minced, and your sauce whisked before you turn on the stove.
- High Heat: Don’t be afraid of the heat. High heat ensures the vegetables get a nice sear and remain crisp-tender rather than steaming and turning soggy.
- Don’t Overcook Shrimp: Shrimp cook in minutes. Add them towards the end as instructed so they stay plump and juicy.
FAQs
- Can I use spaghetti? Yes, spaghetti works just as well as linguine if that is what you have on hand.
- Is this spicy? It has a mild kick from the chili flakes. If serving to kids, you can omit them and serve hot sauce on the side.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Appetizer: Start with egg rolls or potstickers for a full takeout experience.
- Garnish: Toasted sesame seeds or extra cilantro make a lovely garnish.
- Crunch: Top with crushed peanuts or cashews for added texture.
Make This Recipe in Advance
- Prep: You can chop all the vegetables and mix the sauce ingredients (store in a jar) a day in advance.
- Assembly: This dish is best cooked fresh, but leftovers reheat surprisingly well in the microwave or a hot skillet.
Better-Than-Takeout Shrimp and Veggie Lo Mein
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
This Better-Than-Takeout Shrimp and Veggie Lo Mein is a vibrant, flavor-packed stir-fry that rivals your favorite restaurant dish. Featuring chewy linguine noodles, succulent shrimp, and a colorful array of crisp vegetables, it is tossed in a unique sweet and savory sauce that will have you licking the bowl clean. The secret ingredient? Pineapple juice! It adds a subtle sweetness and tang that perfectly balances the salty soy sauce and savory oyster sauce, creating a glossy glaze that coats every bite.
Ingredients
The Noodles & Oil
- 8 oz dried linguine noodles (or traditional Lo Mein noodles)
- 1 tablespoon toasted sesame oil
- 2 tablespoons neutral cooking oil (vegetable or canola)
The Sweet & Savory Sauce
- 2/3 cup pineapple juice
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon chili flakes (adjust to taste)
The Stir-Fry
- 1 lb raw medium shrimp, peeled, deveined, and tails removed
- 6 oz baby bok choy, thinly sliced crosswise
- 1 red bell pepper, thinly sliced
- 4 oz shiitake mushrooms, thinly sliced
- 1 cup sugar snap peas, thinly sliced on the bias
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup scallions, thinly sliced (for garnish/finish)
Instructions
Cook Noodles
Boil the linguine noodles according to package directions until al dente. Crucial Step: Drain and rinse immediately under cold water until cool. Toss with the toasted sesame oil to prevent sticking and set aside.
Make the Sauce
In a medium bowl or jar, whisk together the pineapple juice, soy sauce, oyster sauce, sugar, cornstarch, and chili flakes. Whisk vigorously to dissolve the cornstarch. Set aside.
Stir-Fry Veggies
Heat the neutral cooking oil in a wok or large skillet over high heat. Add the sliced bok choy, red bell pepper, shiitake mushrooms, and sugar snap peas. Cook for 3 minutes or until slightly softened but still crisp, stirring frequently.
Add Shrimp & Aromatics
Add the raw shrimp, minced garlic, and minced ginger to the pan. Cook for 1 minute, stirring constantly, until the aromatics are fragrant and the shrimp begin to turn pink.
Simmer Sauce
Give the sauce mixture a quick whisk (cornstarch settles!). Pour it into the hot pan. Bring to a simmer and cook for 2 minutes, until the sauce thickens and becomes glossy.
Finish
Add the prepared noodles to the pan. Toss everything with tongs until the shrimp are fully opaque and the noodles are heated through and well-coated in the glaze.
Serve
Stir in the sliced scallions and serve immediately.
Notes
The “Cold Rinse” Rule: Rinsing the noodles with cold water stops the cooking process so they don’t turn mushy, and removes surface starch so they don’t clump.
Pineapple Juice Magic: Don’t skip it! It provides natural acidity and sweetness that tenderizes the shrimp slightly and balances the salty soy sauce perfectly.
Mise en Place: Stir-frying happens in seconds. Have all your veggies chopped, aromatics minced, and sauce whisked before you turn on the heat.
High Heat: Don’t be afraid of the heat. High heat ensures the veggies get a nice sear rather than steaming in their own juices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 420
- Sugar: 12g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 145mg
Keywords: shrimp lo mein, vegetable lo mein, healthy takeout recipes, pineapple juice sauce, stir fry noodles, easy shrimp dinner, 20 minute meals
