Shrimp lo mein – Times News Online

Posted on March 09, 2022 12:02 PM

What a wonderful Friday evening dinner this lo mein makes! With lo mein noodles, veggies galore and simply a little shrimp, this meal is pleasing to the eye as well as the taste buds.

A delicious sauce completes this easy meal for two, four people, or a large family. Double the ingredients if you’re cooking for a crew.

easy. Tasty. Crispy vegetables. Salty sauce and a little spice. Perfect for a quiet weekend dinner. You’ll make this recipe all year long.

This pasta is nutritious and fun for kids and parents alike.

Plain shrimp lo mein

10 ounces raw lo mein noodles

8 ounces raw shrimp (dehydrated)

1 cup broccoli small diced

1 cup thinly sliced ​​red pepper

1 cup finely chopped carrots

4 ounces shiitake mushrooms, sliced

4 green onions, thinly sliced ​​(dark green slices separated from the lighter slices)

2 cups thinly sliced ​​napa cabbage

2 tablespoons canola oil or neutral oil

2 tablespoons of unsalted butter

Salt and pepper to taste

3 tablespoons of soy sauce

2 tablespoons of oyster sauce

1 tablespoon of dark soy sauce

1½ tablespoons light brown sugar

1 tablespoon rice wine vinegar

3 grated garlic cloves

1 teaspoon chili oil

1 teaspoon toasted sesame oil

Roasted sesame seeds, garnish

Mix all sauce ingredients in a medium bowl. Collecting. Put the bowl aside.

Cook lo mein noodles as directed. Strain and set aside. In a large skillet, add 1 tablespoon of canola oil. Heat on medium high heat. Fry the shrimp until they turn a little brown on each side. Remove shrimp from skillet and set aside.

Add the remaining canola oil to the skillet. Fry the vegetables, except for cabbage and light green onions, for 2-3 minutes. Next, add the cabbage and fry for a few more minutes until the cabbage is softened.

Add pasta to vegetables. Collecting. Now put it in the shrimp and pour it into the sauce. Fry for a minute or so, until the sauce coats the noodles.

Remove everything from the heat and add the butter and sliced ​​dark green onions. Sprinkle with salt and black pepper to taste.

Garnish your plate with toasted sesame seeds.

Sarah Schweitzer holds a dual degree in Culinary Arts, Baking and Pastry from the Escoffier School of Culinary Arts. She is a former chef with Chef Robert Irvine at the “Fresh Kitchen by Robert Irvine” which was located in the Downtown Allentown Market. Sarah is currently working as a chef at Ateira’s on First and has her own blog simply She can be reached at [email protected]

shrimp lo mein

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