A quick and easy sheet pan shrimp lo mein recipe that combines tender shrimp, crisp vegetables, and noodles tossed in a savory soy-ginger sauce, all cooked on one pan for minimal cleanup.
8 ounces lo mein noodles
1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
2 medium carrots, julienned
3 green onions, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon toasted sesame seeds
Preheat the oven to 425°F (220°C).
Cook the lo mein noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Set the sauce aside.
On a large sheet pan, toss the shrimp, red bell pepper, snap peas, carrots, garlic, and ginger with 1 tablespoon of vegetable oil. Spread the mixture evenly on the pan.
Roast the shrimp and vegetables in the preheated oven for 8 minutes, or until the shrimp are pink and opaque and vegetables are tender-crisp.
Remove the sheet pan from the oven. Add the cooked noodles and green onions to the pan.
Drizzle the sauce over the noodles, shrimp, and vegetables. Toss everything together gently to combine and coat evenly.
Return the sheet pan to the oven and roast for an additional 2-3 minutes to heat through and allow the flavors to meld.
Remove from the oven and sprinkle toasted sesame seeds over the top before serving.