Shrimp Lo Mein
At a recent pot-luck, Monte’s friend brought a pot of shrimp lo mein. I loved it so much I had to find a recipe to replicate it!
I combined this recipe along with one from my cookbook, Classic Chinese Recipes (affiliate link) and used two of the fresh vegetables from our garden: zucchini and green beans. Yummy! This dish has become one of our standards. I make it almost every week now! 😄
Shrimp Lo Mein
Choose your favorite veggies for this versatile noodle dish.
Servings 6
Calories 357kcal
Ingredients
- 4 tsp sugar or sugar substitute
- 1 tsp ground ginger
- 2 tsp sesame oil
- 1 tsp Sriracha sauce or to taste
- 4 tbl soy sauce
- 2 tbl oil
- 2 cloves garlic, minced
- 6 cups fresh vegetables such as mushrooms, bell peppers, carrots, snow peas, peas, green beans, zucchini, onion, yellow squash, broccoli, cauliflower, and/or spinach. Pick your favorites!
- 12 oz lo mein noodles or udon, spaghetti, linguine, or bucatini noodles
- 12 oz cooked shrimp optional
Directions
- Mix sugar, ginger, soy sauce, sesame oil, and Sriracha sauce in bowl. Set aside.
- Slice or julienne vegetables. Mince garlic or put through garlic press.
- Heat oil in large skillet or wok. Stir-fry garlic and vegetables until crisp-tender. Add shrimp (if using) and stir until heated through. Cover and remove from heat.
- Bring a large pot of water to a boil. Add noodles and stir to separate. Boil about 6 minutes, stirring every 2 minutes to keep noodles separated. Do not overcook; lo mein and udon noodles will quickly turn to mush. Drain noodles and return to pot.
- Pour half the sauce onto the noodles. Toss until all noodles are coated. Add veggies and shrimp to pot along with remaining sauce. Toss till coated and veggies are mixed in with the noodles.
- Serve with additional Sriracha sauce if desired.
