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