Shrimp Lo Mein
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6
-
Course
Main Course
Shrimp Lo Mein
Description
This Shrimp Lo Mein is prepared by cooking spaghetti noodles separately while making a sauce from soy sauce, brown sugar, hoisin, rice vinegar, and cornstarch for thickening. Shrimp are coated with cornstarch, baking soda, and soy sauce to create a light coating that helps with searing. After searing shrimp until nearly cooked, they're removed to rest.
The vegetables—onions, garlic, ginger, bell peppers, broccoli, cabbage, carrots, and scallions—are sautéed until tender-crisp. Then cooked noodles are added back with the sauce, and the shrimp return to the skillet for a final toss. The thickened sauce clings to all components, creating a flavorful and texturally balanced dish.
This dish is suitable as a main course combining protein, vegetables, and starch in one pan. Leftovers store for a couple of days and reheat in a skillet for best texture.
Storage instructions recommend keeping leftovers refrigerated in an airtight container and reheating in a skillet to maintain flavor and texture.
Ingredients
For the shrimp
- 1-2 pounds Shrimp I use 21-25 sized shrimp
- 1 tbsp cornstarch
- 1 teaspoon baking soda
- 1 1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
For the sauce
- 3/4 cup soy sauce low sodium
- 1/2 cup dark brown sugar
- 1/4 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons cornstarch
- 2 Tablespoons browning sauce (optional)
For the lomein
- 1 pound spaghetti
- 1/2 white onion sliced
- 6 garlic minced, cloves
- 2 tablespoons ginger chopped fine
- 1 green bell pepper sliced or chopped
- 1 red bell pepper sliced or chopped
- 1 cup broccoli florets
- 1/2 cup green cabbage shredded thin
- 1/2 cup carrot shredded
- 4 scallions chopped fine
Instructions
- Cook the pasta noodles according to the package instructions.
- While the noodles are cooking, prepare the sauce by whisking the soy sauce, sugar, hoisin sauce, rice wine vinegar, cornstarch and browning sauce (if using) in a small bowl. Set aside.
- Pat the shrimp dry and add to a bowl. Add in cornstarch, baking soda and soy sauce. Toss well to coat the shrimp.
- Heat the oil in a large skillet or wok set over medium-high heat until hot. Sear the seasoned shrimp on both sides until they are almost cooked through. Then remove them from the skillet and set aside.
- In the same skillet, add onions, garlic, ginger. Saute until they become fragrant.
- Add the peppers, broccoli, green cabbage, carrots, and scallions (or any other veggies you have) to the skillet. Saute until the vegetables are cooked but still crisp.
- Add the noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and vegetables.
- Add the seared shrimp back to the skillet and toss everything together to ensure the noodles and veggies are evenly coated in the sauce.
- Allow the dish to cook for a few more minutes, stirring occasionally, until everything is heated through. Serve hot.
Notes
- Store leftovers up to 2 days in an airtight container in the refrigerator.
- Reheat gently in a skillet to retain texture and flavor rather than microwaving.
User Reviews
Overall Rating
5
You'll Also Love
