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Bowl of Shrimp Veggie Lo Mein with chopsticks sticking out on bamboo placemat.


Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6
Author Katie


  • 2 tablespoon vegetable oil
  • ½ onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoon fresh ginger finely chopped
  • 8 oz. Thin Spaghetti
  • 2 cups shredded cabbage (1 bag)
  • 1 red bell pepper thinly sliced lengthwise
  • ¼ lb. shiitake mushrooms stems discarded and caps thinly sliced
  • lb. snowpeas trimmed and Julianne sliced
  • ½ cup matchstick carrots
  • ¼ cup plus 2 tablespoon soy sauce
  • 3 tablespoon dry sherry
  • 1 tablespoon toasted sesame oil
  • 1 lb. shrimp peeled, deveined, and chopped


  • Bring a large pot of water to a boil.
  • Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly and set to the side.
  • In a large skillet, heat the vegetable oil over medium for 1 minute. Then, add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the soy sauce, sherry and sesame oil; bring the mixture to a bubble for a few seconds. Add the raw shrimp and cook for 3 minutes. Then add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.