Air Fryer Shrimp Lo Mein

Ingredients

• 1 smallcarrot, sliced
• 1red pepper, thinly sliced
• ½ cup (62 g)sliced water chestnuts
• ½ cup (49 g)snap peas
• 8 oz (227 g)shrimp, peeled, deveined and with tails removed
• 8 oz (227 g)lo mein egg noodles
• 8 cups (90 g)baby spinach
• To tasteoil spray
• To tastesoy sauce
• To tastesugar
• To tastesesame oil
• To tasteginger
• To tastegarlic
• To tasteSriracha

Instructions

1. 1

   Preheat the air fryer

   Heat the air fryer to 200°C (400°F).

2. 2

   Cook the vegetables

   Spray the air fryer with oil and cook the carrots for 4–8 minutes. Add the pepper and cook for another 4–8 minutes, then add the water chestnuts, snap peas and shrimp. Cook for a further 4–8 minutes.

3. 3

   Boil the noodles

   While the vegetables cook, bring a pan of water to the boil. Cook the noodles according to the packet instructions, drain them and return them to the pan.

4. 4

   Mix the sauce

   Whisk the soy sauce, sugar, sesame oil, ginger, garlic and Sriracha together in a small bowl, then set aside.

5. 5

   Combine and serve

   Add the shrimp, vegetables, spinach and sauce to the noodles. Stir everything together and serve.

What is lo mein?

Lo mein is a Chinese-American noodle dish, typically made by tossing cooked noodles with vegetables, protein and a seasoned sauce. This version uses shrimp and a mix of crisp vegetables for a quick, colourful bowl.

The air fryer cooks the vegetables and shrimp in stages, while the noodles boil separately. A soy, ginger and sesame dressing brings the two parts together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 36g protein, 82g carbs, 13g fat.

The noodles provide most of the carbohydrates, while the shrimp supplies much of the protein. Sesame oil contributes fat, and the sauce can add substantial sodium depending on how much soy sauce you use; balance the bowl with extra vegetables and keep the sauce measured.

Choosing the ingredients

Noodles: Lo mein egg noodles give the dish its familiar springy texture. Cook them just until tender, as they will be stirred again with the sauce and other ingredients.

Vegetables: Carrot, pepper, water chestnuts and snap peas provide a mixture of sweetness and crunch. Slice the carrot and pepper evenly so they cook at a similar rate.

Cooking in stages

Firm vegetables: The carrot goes in first, followed by the pepper, giving each a head start in the air fryer. Water chestnuts and snap peas need less time to warm through and retain some bite.

Shrimp: Add the shrimp with the later vegetables and check that it is opaque and cooked through before mixing it into the noodles. The recipe gives a 4–8 minute final cooking window, so check near the shorter end.

Getting the noodle texture right

Drain the noodles well so excess water does not dilute the sauce. Return them to the pan while warm, which makes it easier to coat them evenly.

Add the spinach with the hot ingredients and stir until it wilts. This keeps it tender without requiring a separate cooking step.

Balancing the sauce

Soy sauce provides savouriness, while sugar softens its saltiness and sesame oil adds a toasted aroma. Ginger, garlic and Sriracha bring warmth and a little heat.

The recipe does not specify quantities for the sauce ingredients, so begin with modest amounts and adjust to taste before tossing everything together.

Serving the bowl

Serve the lo mein straight after tossing, while the noodles are warm and the vegetables still have some crispness. The shrimp and noodles make it a filling bowl on its own.

For a fresh contrast, serve it with a simple cucumber salad or extra steamed vegetables.

Recipe notes & tips

• Cut the carrot and pepper into even slices for more consistent cooking.
• Cook the noodles according to their packet directions rather than relying on a fixed time.
• Drain the noodles thoroughly before returning them to the pan.
• Check the shrimp for doneness during the final air-fryer stage, as appliances can vary.
• Whisk the sauce until the sugar is dissolved before adding it to the noodles.
• Stir the spinach through while the noodles and vegetables are hot so it wilts evenly.

Variations

• Add mushrooms: Slice them and cook them with the pepper.
• Use chicken: Cut it into small pieces and cook it through before tossing with the noodles.
• Adjust the heat: Add more or less Sriracha to suit your preference.
• Swap the greens: Use thinly sliced cabbage in place of the spinach.
• Finish with sesame seeds: Scatter them over the bowls just before serving.

Common mistakes to avoid

• Overcooking the shrimp: Check it during the final cooking window and stop once it is opaque and cooked through.
• Crowding the air fryer: Arrange ingredients in a loose layer so they cook rather than steam; work in batches if needed.
• Uneven vegetable slices: Cut them to a similar thickness for more even cooking.
• Watery noodles: Drain them well before adding the sauce.
• Adding all the sauce at once: Start with a little, toss, and add more to taste.
• Leaving the spinach out: Add it with the hot noodles and vegetables so it wilts into the dish.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat until piping hot in a pan or microwave, adding a small splash of water if the noodles seem dry.

Frequently asked questions