30-Minute One-Pan Shrimp Lo Mein
A satisfying Asian-inspired noodle dish featuring tender shrimp, crisp green beans, and sweet carrots tossed with chewy udon noodles in a savory-sweet soy-hoisin sauce. Perfect for busy weeknights when you want restaurant-quality flavors without multiple pans. The one-pan method keeps cleanup simple while building layers of flavor as each ingredient cooks together. The combination of fresh vegetables and protein makes this a complete, balanced meal that appeals to both adults and kids.
Ingredients
- 6 ounce Green Beans, cut into 1-inch pieces
- 1 thumb Ginger, peeled and minced
- 2 clove Garlic, minced or grated
- 2 unit Scallions, trimmed and thinly sliced
- 1 unit Carrots, peeled and sliced into half-moons
- 1 tablespoon Soy Sauce
- 1 unit Organic Veggie Stock, concentrate
- 1 tablespoon Hoisin Sauce
- 10 ounce Shrimp, rinsed and patted dry
- 8 ounce Udon Noodlesrice noodles1:1gluten-free
soak according to package directions
- 1 teaspoon Vegetable Oil
- 2 teaspoon Sugar
- Salt
- Pepper
- ¼ cup Water
Instructions
- 1
Wash and dry all produce
- 2
Cut green beans into 1-inch pieces
- 3
Peel and mince ginger until you have 1 tablespoon
- 4
Mince or grate garlic
- 5
Trim and thinly slice scallions, setting aside some greens for garnish
- 6
Peel carrot, cut in half lengthwise, then slice into thin half-moons
- 7
Heat oil in a large, tall-sided pan over medium-high heat
- 8
Add green beans and toss until softened slightly
- 9
Add carrot and toss until both vegetables are fully tender
- 10
Season vegetables with salt and pepper
- 11
Stir together soy sauce, stock concentrate, hoisin sauce, sugar, and water in a small bowl
- 12
Rinse shrimp and pat dry with paper towel
- 13
Add shrimp, ginger, scallions, and garlic to pan with vegetables
- 14
Cook, tossing, until shrimp are nearly opaque and firm
- 15
Season shrimp mixture with salt and pepper
- 16
Stir sauce into pan and let reduce slightly
- 17
Add udon noodles and cook, tossing frequently, until tender and chewy
- 18
Season with salt and pepper
- 19
Divide lo mein between bowls and sprinkle with reserved scallion greens
Tips
Add a splash of water if noodles won't loosen or sauce becomes too dry during cooking.
Save some scallion greens before cooking to use as a fresh garnish on the finished dish.
Pat shrimp completely dry before adding to prevent excess moisture in the pan.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Prep vegetables and make sauce up to 1 day ahead; cook noodles fresh.
Serve immediately while hot for best texture of noodles and vegetables.
Common Mistakes
Pat shrimp completely dry to avoid excess moisture that makes vegetables soggy.
Don't overcook shrimp to avoid rubbery texture.
Add water gradually if noodles stick to prevent diluting the sauce flavor.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely and pat very dry before cooking. Remove tails if still attached and check for any remaining shell pieces.
What if I don't have udon noodles?
Rice noodles, ramen noodles, or even spaghetti work as substitutes. Adjust cooking time according to package directions for your chosen noodle type.
How long will leftovers keep in the refrigerator?
Store covered leftovers for up to 3 days. Reheat gently in microwave or skillet with a splash of water to refresh the noodles.