Shrimp Lo Mein
Ditch takeout with this quick and flavorful Shrimp Lo Mein. Succulent shrimp, colorful veggies, and lo mein noodles come alive in a zesty sauce. Ready in just 35 minutes, it's a cost-effective and delicious way to elevate your at-home dining experience. Customize with your favorite veggies for a restaurant-quality meal.
Equipment
- Wok or large skillet
- Pot for boiling noodles
- Colander
- Cutting board and knife
- Mixing bowls
- Tongs or spatula
- Whisk
Ingredients
- 8 oz lo mein noodles or egg noodles
- 1 lb large shrimp peeled and deveined
- 2 bell peppers thinly sliced (use a mix of colors)
- 1 cup baby bok choy halved
- 1 cup mushrooms sliced
- 3 scallions sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 tablespoon Sriracha sauce adjust to taste
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil for cooking
Garnish
- Sesame seeds and chopped cilantro for garnish (optional)
Instructions
- Prepare Noodles: Cook the lo mein noodles according to package instructions, drain, and rinse under cold water; set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, lime juice, sugar, Sriracha, and sesame oil; set aside.
- Cook Shrimp: Heat vegetable oil in a wok over medium-high heat, add shrimp, and cook for 2-3 minutes per side until pink; remove from the wok and set aside.
- Stir-Fry Vegetables: In the same wok, add more oil if needed, stir-fry bell peppers, baby bok choy, and mushrooms for 3-4 minutes until tender-crisp.
- Add Aromatics: Push vegetables to one side, add minced garlic and grated ginger to the empty space, cook for 30 seconds until fragrant.
- Combine and Sauce: Return cooked shrimp to the wok, add cooked noodles, pour the sauce over, and toss until well coated and heated through.
- Finish and Garnish: Stir in sliced scallions, garnish with sesame seeds and chopped cilantro if desired.
- Serve: Enjoy your Shrimp Lo Mein hot for a flavor-packed homemade takeout experience!