One pot chicken and shrimp lo mein

Egg noodles cooked in one pan with velveted chicken, shrimp, and vegetables, finished with a savoury soy-based seasoning. Simple to prepare and cooked over medium-high heat.

What is one pot chicken and shrimp lo mein

one pot chicken and shrimp lo mein is a cozy Chinese-inspired noodle dinner made with tender chicken, juicy shrimp, soft egg noodles, crisp vegetables, and a glossy savory brown sauce. It gives you that takeout style lo mein comfort, but you make it at home in one pot, so cleanup does not feel like a mountain.

This guide follows your provided recipe outline and keyword instructions. It also pulls in helpful cooking ideas from the reference recipes, especially the one-pot approach, the use of aromatics, the value of sauce that clings to noodles, and the trick of using a cornstarch slurry for a thicker finish.

Where is one pot chicken and shrimp lo mein from: China

Lo mein comes from Chinese cooking, especially Cantonese-style noodle traditions. The phrase is commonly understood as “tossed noodles,” which fits this dish perfectly because the cooked lo mein noodles are tossed with sauce, protein, and vegetables until everything is shiny, coated, and ready to twirl.

This version is not a strict restaurant classic. It is a home-style, one pan lo mein built for busy nights, hungry people, and that “please let dinner be easy” feeling.

How to make it

To make it, you cook the velveted chicken first, then stir in garlic, ginger, vegetables, shrimp, egg noodles, and a rich lo mein sauce. The sauce thickens around the noodles until every strand tastes bold, savory, and just right.

You keep the pot moving, toss from the bottom, and let the sauce hug the noodles like a warm little blanket. That is the secret to homemade lo mein that tastes better than takeout noodles.

Ingredients

1. Velveted chicken — Keeps the chicken breast strips tender, juicy, and foolproof, even over high heat.
2. Garlic cloves — Bring bold flavor and that “oh wow, dinner smells amazing” aroma.
3. Ginger — Adds warmth, brightness, and a fresh bite to the ginger garlic sauce.
4. Wombok — Also called napa cabbage; it softens fast and adds sweet crunch.
5. Carrot — Gives color, light sweetness, and a lovely noodle-shop texture.
6. Oyster mushrooms — Add meaty depth and soak up the savory brown sauce.
7. Egg noodles — The heart of stir fried egg noodles, soft yet springy when cooked just right.
8. Shrimp — Adds sweet seafood flavor and turns this into a mixed protein lo mein.
9. Yumyum — Adds savory seasoning and a rounded, snacky, restaurant-style punch.
10. Chicken powder — Deepens the chicken broth sauce flavor without needing a long simmer.
11. Soy and scallion powder — Adds salty, oniony depth that tastes like quick Chinese dinner magic.
12. Oyster sauce — Makes the oyster sauce noodles rich, glossy, and deeply savory.
13. Dark soy sauce — Gives deeper color and that takeout style lo mein look.
14. Soy sauce — Adds salt, umami, and the classic soy sauce noodles taste.
15. Sesame oil — Adds nutty aroma; a little sesame oil sauce goes a long way.
16. Chinese cooking wine — Lifts the flavor, softens strong notes, and gives the sauce a restaurant style lo mein finish.

Steps

1. Heat oil in a large pan over medium-high heat. Add the velveted chicken and cook, stirring, until just cooked through.

2. Add the garlic and ginger. Stir briefly until fragrant.

3. Add the wombok, carrot, and oyster mushrooms. Toss to combine.

4. Add the egg noodles directly into the pan.

5. Add the shrimp to one side of the pan and cook until just done.

6. Season with yumyum, chicken powder, soy and scallion powder, oyster sauce, dark soy sauce, and soy sauce. Toss everything together until evenly coated.
7. Finish with sesame oil and Chinese cooking wine. Toss briefly to combine.
8. Remove from heat and serve immediately.

Tips for the Best One Pot Chicken and Shrimp Lo Mein

Prep Everything Before You Start Cooking

This recipe moves fast. Once the garlic and ginger hit the pot, you do not want to be hunting for soy sauce like it vanished into thin air.

Slice the chicken, dry the shrimp, chop the wombok, cut the carrot, and mix the lo mein sauce first. Think of it as giving future-you a big hug.

A good Chinese noodle stir fry is all about timing. The reference one-pot noodle recipes also lean on simple prep and quick assembly, whether simmering noodles into sauce or adding noodles near the end so they soak up flavor without falling apart.

Slice Chicken Thinly for Fast Cooking

Thin sliced chicken breast cooks quickly and stays tender. Thick chunks take longer, and by the time they are done, your shrimp may be begging for mercy.

For chicken shrimp lo mein, aim for small strips. They should cook fast, catch sauce well, and mix easily with the cooked lo mein noodles.

Boneless chicken thighs work too. They are richer and more forgiving, so they are wonderful when you want a juicier chicken lo mein.

Pat Shrimp Dry Before Adding It to the Pot

Shrimp carries extra moisture, especially if it was frozen. Patting it dry helps it sear instead of steam.

That tiny step makes a big difference. Peeled deveined shrimp should go into the pot dry, firm, and ready to soak up flavor.

For a raw shrimp stir fry, dry shrimp gives you better texture and cleaner sauce. Nobody wants watery shrimp and chicken dinner noodles. Nope, not today.

Do Not Overcook the Shrimp

Shrimp cooks fast. Blink twice and it can go from juicy to rubbery.

Add shrimp near the end, once the chicken is mostly done and the vegetables have softened. When the shrimp turns pink and curls gently, you are in business.

For shrimp lo mein, gentle timing is everything. You want sweet, bouncy shrimp, not seafood erasers.

Use Lo Mein Noodles or Egg Noodles for Best Texture

Lo mein egg noodles give the best chew. Chinese egg noodles, fresh lo mein noodles, or soft egg noodles all work beautifully.

The Spruce Eats notes that lo mein is generally boiled until just cooked, then mixed with sauce, while chow mein leans more toward frying. That makes soft, saucy noodles the heart of this dish.

Egg noodles hold the sweet and savory sauce well. They turn glossy, slurpy, and honestly, a little dramatic in the best way.

Love saucy takeout-style noodles? This savory Panda Express Chow Mein delivers the same glossy noodle comfort with that irresistible wok-style flavor.

Cook Noodles Just Until Tender

Do not cook the noodles to mush. You want tender, but still springy.

If using fresh lo mein noodles, they may only need a short soak or quick boil. If using dried Chinese egg noodles, follow the package, then stop when they are just tender.

Cooked lo mein noodles will keep softening in the pot. So pull them early and let the sauce finish the job.

Use Dark Soy Sauce for Deeper Color

Dark soy sauce is the color boss. It gives your homemade lo mein that rich brown shine.

Use it with light soy sauce or regular soy sauce for balance. Dark soy sauce brings color and mild sweetness, while light soy sauce brings salt and clarity.

This is how your oyster sauce noodles go from pale and shy to “hello, I came from a wok noodles dream.”

Add Stock Slowly So the Noodles Do Not Turn Watery

Stock helps loosen the sauce, but too much can make your one pan lo mein soupy. Add it in small splashes.

You want the chicken broth sauce to coat the noodles, not drown them. Start with less, toss, then add more only if the noodles need help.

A sauce that clings is key. The reference baked noodle recipe highlights how cornstarch helps turn a thin sauce into one that coats every noodle, which is exactly the goal here too.

Toss From the Bottom So the Sauce Coats Every Noodle

The best toss starts from the bottom of the pot. Lift the noodles, fold them over, and keep going.

This helps the sauce reach every strand. It also keeps the vegetables, chicken, and shrimp from hiding under the noodle pile.

Use tongs if you have them. They make a noodle stir fry dinner feel easy to follow and foolproof.

Let the Sauce Thicken Before Serving

Give the sauce a minute to tighten up. That final simmer is where the magic happens.

If it still looks loose, stir in a small cornstarch slurry. Keep the heat steady and toss until the savory brown sauce turns glossy.

When the noodles shine and the sauce no longer pools at the bottom, dinner is just right.

Serving Suggestions and Storage

What to Serve With One Pot Chicken and Shrimp Lo Mein

Serve this dish with simple sides. You already have chicken and shrimp noodles, vegetables, and sauce, so the side dish can stay calm.

Try cucumber salad, steamed bok choy, snow peas, or broccoli florets. A crisp side balances the rich lo mein sauce.

For a full quick Chinese dinner, add dumplings, spring rolls, or a light soup. Nothing too fussy.

Best Garnishes for More Flavor

Scallions are a must if you love freshness. Green onions make the noodles pop.

Add sesame seeds, chili crisp, extra sesame oil, or a squeeze of lime. These little finishing touches wake up the whole bowl.

Fresh grated ginger on top is bold, so use only a pinch. A little heat and sparkle can make your weeknight noodle dinner sing.

How to Store Leftovers

Cool the noodles first. Then pack them into an airtight container.

Do not leave the one pot chicken and shrimp lo mein sitting out too long. Shrimp and chicken need proper chilling.

Store in shallow containers so the noodles cool fast. That keeps the texture better and makes tomorrow’s lunch feel like a gift.

How Long It Lasts in the Fridge

Keep leftovers in the fridge for up to 3 days. Because this has shrimp, do not stretch it too far.

The noodles may absorb more sauce as they sit. That is normal.

Add a tiny splash of water or chicken broth when reheating. It brings the soft egg noodles back to life.

How to Reheat Without Drying the Noodles

Reheat gently in a skillet or pot. Add a splash of water, stock, or light soy sauce.

Toss over medium heat until warm. Do not blast it on high or the shrimp may toughen.

You can microwave it too. Cover loosely and heat in short bursts, stirring between each one.

Why Freezing Is Not Recommended

Freezing changes the texture of cooked lo mein noodles. They can turn soft, sticky, or broken.

Shrimp also gets a bit sad after freezing and reheating. It loses that fresh bounce.

For best results, enjoy this chicken shrimp lo mein fresh or refrigerated. It is a 30 minute lo mein kind of meal, so making it again is no big mountain to climb.

Variations

Spicy Chicken and Shrimp Lo Mein

Add chili crisp, sriracha, crushed red pepper, or fresh chilies. Start small, then build the heat.

Spicy one pot chicken and shrimp lo mein is perfect when you want dinner to wake you up a little. It should tingle, not bully your taste buds.

A spoon of chili garlic sauce also works well with minced garlic and ginger. Boom, flavor fireworks.

Garlic Butter Chicken and Shrimp Lo Mein

Add a small pat of butter at the end with extra minced garlic. It turns the sauce silky and rich.

This is not traditional, but goodness gracious, it is cozy. Garlic butter loves shrimp, and shrimp loves noodles.

Keep the soy sauce balanced so the butter does not make the dish too heavy. You want rich, not greasy.

Vegetable Loaded Lo Mein

Add broccoli florets, sliced mushrooms, julienned carrots, sliced onions, shredded cabbage, mung bean sprouts, snow peas, red bell pepper, and bok choy.

This variation is a vegetable lo mein mix with chicken and shrimp tucked inside. It is colorful, crunchy, and full of feel-good comfort.

Add tender vegetables near the end. Harder vegetables go in earlier so everything cooks evenly.

Craving another fast noodle dinner loaded with veggies? This easy Chicken Noodle Stir Fry brings the same weeknight comfort with plenty of savory wok flavor.

Low Sodium Lo Mein

Use low sodium soy sauce and reduce the chicken powder. Add more ginger, garlic, scallions, and Chinese cooking wine for flavor.

You can also use unsalted chicken broth sauce. Then taste at the end and adjust slowly.

Low sodium does not mean low joy. It just means you season with a softer hand.

Gluten Free Lo Mein

Use gluten-free noodles, such as rice noodles. The reference noodle recipe also notes that stir-fry rice noodles can work as a gluten-free option in saucy noodle dishes.

Choose gluten-free soy sauce or tamari. Also check oyster sauce, chicken powder, and seasoning blends.

Gluten-free noodles can be delicate. Toss gently so they do not break into tiny noodle confetti.

Chicken Only Lo Mein

Skip the shrimp and add more velveted chicken. This turns it into a simple chicken lo mein.

Use sliced chicken breast or boneless chicken thighs. Both work well.

Chicken only lo mein is great for meal prep because it reheats better than shrimp.

Shrimp Only Lo Mein

Skip the chicken and add more peeled deveined shrimp. This makes a fast shrimp lo mein.

Because shrimp cooks quickly, prepare every vegetable and sauce before turning on the heat. You will be done in a flash.

This version feels light, sweet, and saucy. It is perfect when you want dinner without a lot of fuss.

Extra Saucy Lo Mein

Increase the lo mein sauce by about 25 percent. Add stock slowly so it stays glossy, not watery.

Use a small cornstarch slurry if you want that restaurant style lo mein coating. It helps the sauce cling instead of sliding off.

Extra saucy does not mean swimming. The goal is shiny noodles, not noodle soup.

Meal Prep Lo Mein

For meal prep, slightly undercook the noodles. They will soften when reheated.

Store garnishes separately. Add scallions, green onions, sesame oil, or chili crisp after reheating.

If making one pot chicken and shrimp lo mein ahead, chicken-only or chicken-heavy versions keep the best texture.

Common Mistakes to Avoid

Adding Everything to the Pot at the Same Time

Please do not toss everything in at once and hope for the best. That is how you get dry chicken, rubbery shrimp, and mushy vegetables.

Cook in layers. Chicken first, aromatics next, vegetables after that, shrimp near the end, noodles and sauce to finish.

Layering is what makes one wok dinner taste like you know exactly what you are doing.

Overcooking the Shrimp

Shrimp needs only a few minutes. Once it turns pink and opaque, it is done.

If you keep cooking it, the texture gets tight. That is the shrimp waving a tiny white flag.

Remove it early if needed, then toss it back in at the end.

Using Too Much Sauce

Too much sauce can flatten the whole dish. The noodles should be coated, not soaked.

Start with enough sauce to gloss the noodles. Add more only if the pot looks dry.

The best takeout style lo mein has balance. Every bite should taste savory, not salty and heavy.

Skipping the Cornstarch

Cornstarch helps velvet the chicken and thicken the sauce. It is a small thing with a big payoff.

The reference recipes also use cornstarch as an optional thickener to help sauce turn richer and cling better.

For a foolproof finish, do not skip it when your sauce looks thin.

Not Draining the Noodles Properly

Wet noodles water down the lo mein sauce. Drain them well.

If using cooked lo mein noodles, shake off extra water before adding them to the pot. If they are sticky, loosen them gently first.

Good noodles make good homemade lo mein. Treat them kindly.

Cooking on Low Heat

Low heat makes vegetables steam and noodles sit. You want lively heat.

Medium-high heat helps the aromatics bloom, the chicken sear, and the sauce reduce. That gives you better flavor.

Do not burn the garlic, though. Stir often and keep things moving.

Using Large Chicken Pieces

Large chicken pieces take too long to cook. They also do not blend well with the noodles.

Use marinated chicken strips or thin sliced chicken breast. Bite-sized pieces make the dish easier to eat.

This is noodle food, not fork-and-knife food.

Forgetting to Taste Before Serving

Taste at the end. Always.

You may need more soy sauce, sesame oil, Chinese cooking wine, or a pinch of sugar. Your noodles will tell you what they need.

This final taste is where good becomes great. Do not skip the mic drop moment.

Letting the Noodles Sit Too Long in the Pot

Noodles keep drinking sauce as they sit. If they rest too long, they can get sticky.

Serve right away for the best texture. That glossy finish is the good stuff.

If you must hold them, keep a splash of stock nearby and toss before serving.

Frequently Asked Questions

Can I make one pot chicken and shrimp lo mein with spaghetti?

Yes, you can use spaghetti in a pinch. It will not taste exactly like Chinese egg noodles, but it can still make a tasty noodle stir fry dinner.

Cook the spaghetti just until al dente. Then toss it with the lo mein sauce, chicken, shrimp, and vegetables.

What noodles are best for chicken and shrimp lo mein?

Fresh lo mein noodles are best. Chinese egg noodles, lo mein egg noodles, and soft egg noodles also work beautifully.

You want noodles that can hold sauce without falling apart. That springy chew is what makes chicken and shrimp noodles so satisfying.

Can I use frozen shrimp?

Yes. Thaw the shrimp first, then pat it very dry.

Frozen peeled deveined shrimp is great for quick Chinese dinner nights. Just do not add it frozen, or it will water down the sauce.

Can I use cooked shrimp?

Yes, but add it at the very end. Cooked shrimp only needs warming.

If you cook it too long, it gets rubbery fast. Toss it in after the noodles are coated and the sauce is thick.

Can I make this recipe without oyster sauce?

Yes. Use more soy sauce, a tiny bit of sugar, and a splash of mushroom sauce if you have it.

Oyster sauce gives depth, but you can still make a lovely homemade lo mein without it. The flavor will be lighter, but still comforting.

How do I keep lo mein noodles from sticking?

Rinse or loosen the noodles if the package calls for it. Drain well and toss them quickly with sauce.

A little sesame oil can help, but do not overdo it. Too much oil can stop the sauce from clinging.

What vegetables go well in chicken and shrimp lo mein?

Great choices include shredded cabbage, carrot, sliced mushrooms, broccoli florets, snow peas, bok choy, sliced onions, red bell pepper, mung bean sprouts, scallions, and green onions.

Use what you have. This easy lo mein recipe is very forgiving.

Is lo mein the same as chow mein?

No. Both often use Chinese egg noodles, but lo mein is usually boiled and tossed with sauce, while chow mein is more associated with fried or stir-fried noodles.

Lo mein is saucier and softer. Chow mein can be drier or crispier, depending on the style.

Can I make this recipe spicy?

Absolutely. Add chili crisp, sriracha, chili oil, or fresh chilies.

Start with a little, then taste. You can always add more heat, but you cannot easily take it back.

How do I make the sauce thicker?

Use a cornstarch slurry. Mix cornstarch with cold water, then stir it into the simmering sauce.

Let it bubble for a minute while tossing. The sauce should turn glossy and coat the noodles.

Can I make one pot chicken and shrimp lo mein ahead of time?

Yes, but it tastes best fresh. If making ahead, slightly undercook the noodles.

Store it in the fridge and reheat with a splash of stock or water. Add fresh scallions after reheating for brightness.

How do I reheat lo mein so it stays soft?

Use a skillet over medium heat. Add a splash of water, broth, or soy sauce, then toss gently.

Cover for a minute if the noodles feel firm. Then uncover and toss until glossy again.

LET’S COOK RESTAURANT-QUALITY FOOD AT HOME!

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