Shrimp Lo Mein Recipe
Homemade shrimp lo mein with tender shrimp, broccoli slaw, celery, and a simple homemade lo mein sauce.
Yield: 4 servings
Calories: 331cal
Materials
Lo Mein Ingredients
- 7 ounces dried lo mein noodles
- 2 teaspoons salt for the noodle cooking water
- 12 ounces raw shrimp thawed, drained, peeled, deveined, and tails removed
- 2 tablespoons vegetable oil divided
- 2 celery stalks sliced
- 2 cups broccoli slaw
- 1 tablespoon minced garlic
- 4 chives including the white bulb - sliced
Lo Mein Sauce
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- ½ cup vegetable broth
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the lo mein noodles and cook for about 6 minutes, or until al dente, following the package directions. Drain and rinse.
- Meanwhile, whisk together the soy sauce, brown sugar, sesame oil, vegetable broth, and black pepper in a medium bowl.
- Heat 1 tablespoon vegetable oil in a large skillet. Add the thawed, drained shrimp and cook for 1–2 minutes. Transfer to a plate; the shrimp will finish cooking when returned to the skillet.
- Add the remaining tablespoon of vegetable oil to the skillet. Add the celery, broccoli slaw, and minced garlic. Cook for 3–4 minutes, until the vegetables begin to soften and the celery starts looking translucent.
- Return the shrimp to the skillet. Add the cooked noodles and sauce. Toss together and cook until everything is heated through and the shrimp are fully cooked. Serve hot.
Notes
- Optional chives: Add chopped chives to taste. I sprinkled mine on at the end. Next time, I would cook some with the vegetables and reserve a little for garnish.
- Optional heat: Add a little sriracha to taste.
- Optional citrus: Add a small squeeze of lime juice if desired. My husband loved this addition, but I preferred it without lime.
- Optional thickener: Only if needed, mix ½ teaspoon cornstarch with a little cold vegetable broth until smooth. Stir into the skillet during the final heating step and cook until thickened. Leave cornstarch out of the main sauce.
- Reheating: Add a little vegetable broth to loosen sticky noodles and reheat gently.
- Shrimp size: I tested medium shrimp but would choose large raw shrimp next time. Cooking time may differ.
Nutrition
Calories: 331cal | Carbohydrates: 42g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 2433mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 54mg | Calcium: 85mg | Iron: 1mg