Shrimp Lo Mein
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
4 servings
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Calories
248 kcal
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Course
Main Course, Lunch, Dinner
Shrimp Lo Mein
Description
The recipe begins by cooking egg noodles according to package instructions without rinsing to retain surface starch that helps thicken the sauce later. Shrimp is cooked just until it begins to turn pink and then removed, preventing overcooking. The vegetables, including coleslaw mix and red bell pepper, are stir-fried to slightly soften while preserving crunch. Ginger and garlic are added toward the end of vegetable cooking to release their aroma without burning.
The dish is completed by returning the shrimp to the pan and adding the prepared sauce made with soy sauce, hoisin sauce, water, brown sugar, and toasted sesame oil. The combination simmers briefly to fully cook the shrimp and coat all ingredients. Finally, the cooked noodles are added and tossed to combine thoroughly with the sauce and other components. The balance between the chewy noodles, tender shrimp, and fresh vegetables makes this lo mein both texturally satisfying and flavorful.
Egg noodles may be fresh or dry, with dried noodles needing precise timing. Spaghetti can be used as a substitute if egg noodles are unavailable. Avoid rinsing cooked noodles to maintain the starch needed for sauce consistency. Leftovers store well in the fridge for up to three days and reheat quickly either in a microwave or skillet.
Ingredients
- 4 ounces egg noodles dry uncooked, or ramen noodles, seasoning packets discarded, or 8 ounces fresh egg noodles
- 1 tablespoon vegetable oil
- 8 ounces Shrimp peeled and deveined, tails removed, medium
- 4 cups coleslaw mix or finely sliced cabbage
- ½ red bell pepper sliced
- 1 teaspoon ginger grated fresh
- 2 cloves garlic minced
Sauce
- 3 tablespoons soy sauce less sodium
- 1 tablespoon hoisin sauce
- 1 tablespoon water
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil toasted
Instructions
- Combine sauce ingredients in a small bowl and set aside.
- Cook noodles according to package directions. Drain well, do not rinse.
- Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
- Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
- Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.
Notes
- Use fresh or dry egg noodles; spaghetti can substitute if needed.
- Do not rinse noodles after cooking to retain starch that helps thicken and cling sauce.
- Cook shrimp just until pink in the first step; it will finish cooking in the final step.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 0.25of the recipe | |
| Calories | 248 | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 167mg | 56% |
| Sodium | 925mg | 39% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 47mg | 52% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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