Lo mein, with shrimp
Common food
Photo: Wikipedia
Lo mein with shrimp is a classic Chinese-American stir-fry featuring tender egg noodles tossed in a savory, slightly sweet soy-based sauce with plump, juicy shrimp and crisp vegetables. The dish offers a delightful contrast between the soft, chewy noodles and the firm, snappy texture of the shrimp. Nutritionally, it provides a balanced source of lean protein from the shrimp alongside energizing carbohydrates from the noodles.
Calorie split: 29% protein · 55% carbs · 17% fat
↓ Full nutrition💚 Why it's loved
People adore lo mein for its deeply satisfying umami flavor profile and the comforting, chewy texture of the noodles that soak up the savory sauce. It's a beloved staple in Chinese-American cuisine, prized for its ability to be customized with different proteins and vegetables for a complete, one-pan meal.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from soy sauce and oyster sauce, which may be a concern for those monitoring blood pressure. To counteract this, you can request sauce on the side or use low-sodium soy sauce. The refined noodles can cause a rapid blood sugar spike; pairing it with extra shrimp and vegetables helps slow digestion. Shrimp is a common shellfish allergen.
Key benefits
- Good source of lean protein from shrimp
- Provides quick energy from carbohydrate-rich noodles
- Contains fiber and micronutrients from mixed vegetables
- Versatile base for adding various vegetables
- Shrimp is low in saturated fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'lo mein' literally translates to 'stirred noodles' in Cantonese, referring to the method of tossing cooked noodles in sauce, as opposed to 'chow mein' which means 'fried noodles' where the noodles are crispier.
Full nutrition (USDA data · scales with serving)
| Water | 71.4 g |
| Energy | 121 kcal |
| Protein | 8.6 g |
| Total lipid (fat) | 2.2 g |
| Carbohydrate, by difference | 16.2 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 2.1 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 0.91 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 100 mg |
| Potassium, K | 119 mg |
| Sodium, Na | 363 mg |
| Zinc, Zn | 0.63 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 19.7 ug |
| Vitamin C, total ascorbic acid | 1.3 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 27.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 27.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 35.5 mg |
| Vitamin B-12 | 0.35 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 19.0 ug |
| Carotene, beta | 77.0 ug |
| Carotene, alpha | 17.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 2.0 ug |
| Lutein + zeaxanthin | 88.0 ug |
| Vitamin E (alpha-tocopherol) | 0.70 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 10.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.48 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.32 g |
| SFA 18:0 | 0.12 g |
| Fatty acids, total monounsaturated | 0.54 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.50 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.94 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.03 g |
| Cholesterol | 44.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Chinese, chicken chow mein — USDA does not publish this profile for Lo mein.
| Tryptophan | 0.08 g |
| Threonine | 0.27 g |
| Isoleucine | 0.28 g |
| Leucine | 0.50 g |
| Lysine | 0.47 g |
| Methionine | 0.16 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.25 g |
| Tyrosine | 0.22 g |
| Valine | 0.31 g |
| Arginine | 0.42 g |
| Histidine | 0.18 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.60 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.24 g |
| Proline | 0.35 g |
| Serine | 0.25 g |
FAQ
What's the difference between lo mein and chow mein?
The primary difference is in the noodle preparation and texture. Lo mein noodles are boiled until tender, then tossed in sauce, resulting in a soft, chewy dish. Chow mein noodles are stir-fried or pan-fried, often with less sauce, creating a crispier texture.
Is shrimp lo mein a healthy choice?
It can be part of a balanced diet. The shrimp provides lean protein, and you can boost its nutritional value by adding extra vegetables. Be mindful of the sodium and refined carbohydrate content from the sauce and noodles.
Can I make lo mein with a different protein?
Absolutely. Lo mein is highly versatile. Chicken, beef, pork, tofu, or a combination of vegetables are all common and delicious substitutes for shrimp.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.21 kcal/g · 28% calories from protein · 1.0 g fiber · 2.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.05 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.