How to make Shrimp Lo Mein? (Packed with Delicious Flavor)

This dish for shrimp lo mein is bursting with flavor and includes egg noodles, vegetables, and soft, juicy shrimp.

We enjoy cooking our own stir-fries at home to keep food wholesome and fresh!(Shrimp Lo Mein)

Shrimp Lo Mein: What Is It?

the distinction As for the noodles, Lo Mein vs. Chow Mein. There are some differences even though the foods are generally similar. While lo mein noodles are normally steamed, chow mein noodles are typically fried.

We add shrimp because it tastes fantastic and is quick and simple to make, but you can also make this with chicken or even just vegetables if you like.

This recipe just takes 30 minutes, making it ideal for busy dinnertimes!

Ingredients/Variations

For the egg noodles in this dish, you may either buy dried or fresh egg noodles from the grocery store (typically found close to the tofu). Spaghetti will do just fine if you don’t have any on hand.

SHRIMP Use medium-sized, tail-removed, uncooked, peeled, and deveined shrimp. Before adding the shrimp to the saucepan, defrost frozen shrimp by running them under cold water.

VEGGIES This meal is colored with red, yellow, and fresh coleslaw mix peppers. To spice things up a touch, try adding zucchini, baby corn, chopped spinach, or mushrooms.

SAUCE Making it is extremely simple! To make this sweet and savory sauce, water is combined with soy sauce, hoisin, brown sugar, and sesame oil.

Try fresh bean sprouts, chopped basil or cilantro, chopped peanuts, and a sprinkling of red pepper flakes as optional garnishes! For a spicy kick, don’t forget to add sambal or sriracha!

Making Shrimp Lo Mein

Anyone who knows how to prepare noodles can create shrimp lo mein at home on their own!

1. Make the sauce and boil the noodles.
2. The shrimp should be lightly sauteed until pink, then removed from the pan.
3. Garlic and ginger are added after the peppers and slaw are sauteed in oil in the pan.
4. Add the sauce and shrimp back to the pan. Add noodles after heating. Serve warm.

Making Shrimp Lo Mein: Some Tips

• After cooking, don’t rinse the noodles; doing so will keep them just starchy enough to thicken the sauce and help it adhere better to the shrimp and vegetables.
• The shrimp should only barely cook in the saute pan because it will continue to cook after being brought back in the last step. Just make them a pale pink color.
• Don’t forget that shrimp lo mein makes an excellent lunch for work or school the next day! Reheat, then serve!
  a close-up of a pan of vegetables and shrimp.

Shrimp Lo Mein

Fresh vegetables and shrimp are abundant in Shrimp Lo Mein, which also has a sweet and flavorful sauce.

Ingredients

• 4 ounces dry egg noodles or ramen noodles (seasoning packets discarded), or 8 oz fresh egg noodles
• 1 tablespoon vegetable oil
• 8 ounces medium shrimp peeled and deveined, tails removed
• 4 cups coleslaw mix or finely sliced cabbage
• ½ red or yellow bell pepper sliced
• 1 teaspoon fresh ginger grated
• 2 cloves garlic minced

sauce

• 1 tablespoon hoisin sauce
• 1 tablespoon water
• 3 tablespoons low sodium soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil

Instructions

1. In a small bowl, combine the sauce ingredients and reserve.
2. Noodles should be prepared as directed on the packaging. Cleanly drain; do not rinse.
3. In the meantime, warm the oil in a big pan over medium-high heat. Use salt and pepper to season the shrimp.
4. Add to the pan and cook for a few minutes, just until the color turns pink. Take out of the pan and place aside.
5. If necessary, add additional oil before adding bell pepper and coleslaw mix to the skillet. 3–4 minutes of stirring, or until it starts to soften. Cook the ginger and garlic for a further 30 seconds.
6. Add sauce and shrimp and stir. Cook for about 2 minutes, or until shrimp is well cooked. Add the noodles and mix thoroughly.

Notes

For the egg noodles in this dish, you may either buy dried or fresh egg noodles from the grocery store (typically found close to the tofu). Spaghetti will do just fine if you don’t have any on hand.

After cooking, don’t rinse the noodles; doing so will keep them just starchy enough to thicken the sauce and help it adhere better to the shrimp and vegetables.

Step 3 calls for cooking the shrimp just till pink. Once it is re-added in the last step, it will continue to cook.

For up to three days, keep leftovers in the refrigerator in an airtight container.

Reheat in a microwave or a pan until thoroughly warmed.

Nutrition information

Serving: 0.25of the recipe | Calories: 248 | Carbohydrates: 30g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 925mg | Potassium: 287mg | Fiber: 3g | Sugar: 6g | Vitamin A: 552IU | Vitamin C: 47mg | Calcium: 123mg | Iron: 2mg