Shrimp Lo Mein – Under 30 minutes!

Packed with flavor, this shrimp lo mein recipe has tender juicy prawn, veggies, and egg pates in a simple sauce.

No need to order take out when it’s so easy to prepare your own stir-fries at home!

A pan of shrimp lo mein garnished with green onions on a wood cutting board

What Is Shrimp Lo Mein?

The difference Lo Mein vs. Chow Mein is the noodles. Chow mein noodles are typically fried while lo mein noodles are steamed. Other than that, the foods are fairly similar.

We add in shrimp because it savor great and it’s so fast and easy to stir but of course this can be made as a chicken lo mein or even precisely veggies!

This recipe is perfect for turbulent dinners, it merely takes about 30 times!

ingredients for Shrimp Lo Mein on cutting board

Ingredients/Variations

This recipe applies egg pates which you can either buy fresh at the food market( often ascertained near the tofu) or bone-dry. If you don’t have any on hand, spaghetti will work just fine.

SHRIMP Use raw, rind and deveined shrimp, medium-sized with the fannies removed. If consuming frozen shrimp, rolled under cold water to thaw before adding to saucepan.

VEGGIES Fresh coleslaw mix, red pepper, and yellowed spices contribute some pigment to this dish! Try zucchini, child corn, chopped spinach, or sprouts to mix it up a bit!

SAUCE It’s so easy to attain! Soy sauce, hoisin, dark-brown carbohydrate, and sesame lubricant are mingled with liquid to create this sweet& savory sauce!

Optional toppers: Try chopped peanuts, fresh nut buds, chopped basil or cilantro, and a scatter of red pepper flakes! Don’t forget sambal or sriracha for a spicy knock!

Stir fry ingredients in a skillet with a bowl of shrimp on a white napkin

How To Make Shrimp Lo Mein

Anyone who can cook pasta and saute ingredients in a wash can make their own shrimp lo mein right at home!

Prepare sauce and concoct pates Lightly saute the seasoned prawn simply until pink and remove from pan. Lend petroleum to go and saute spices and coleslaw, add garlic and ginger. Return prawn to the pan with sauce. Heat and computed noodles. Serve hot.

pouring sauce over shrimp and vegetables to make lo mein

Tips For Making Shrimp Lo Mein

Don’t cleanse the pates after cooking; leaving them will keep them just starchy enough to help thicken the sauce it is therefore grasps better to the shrimp and veggies. Barely cook the prawn in the saute go because it will cook further immediately it’s supplemented back in the final step. Just get them lightly pink. Also, don’t forget that shrimp lo mein makes a great next-day lunch for office or school! Precisely reheat and provide!

A close up image of shrimp lo mein with vegetables in a pan

Stir Fry Favorites

Kung Pao Chicken– sweet& spicy Beef and Broccoli– ready in 30 hours Creamy Peanut Thai Noodles– with fresh veggies Sesame Ginger Bok Choy– a excellent area recipe Easy Mongolian Beef– a reader favorite Sweet and Sour Pork– better than take-out

Did you love this Shrimp Lo Mein? Be sure to leave a rating and specific comments below!

An overhead view of shrimp lo mein in a black frying pan with noodles

Shrimp Lo Mein

Shrimp Lo Mein is chock full of fresh veggies and shrimp, with a sweet& savory sauce!

Course Dinner, Entree, Lunch, Main CourseCuisine American, Asian

Prep Time 15 minutesCook Time 12 minutesTotal Time 27 hours

Performs 4 servings Calories 248 Author Holly Nilsson

Ingredients4 ounces cool egg noodles or ramen noodles( seasoning containers jettisoned ), or 8 oz fresh egg noodles1 tablespoon vegetable oil8 ounces medium prawn rind and deveined, tushes removed4 goblets coleslaw concoction or finely sliced cabbage1/ 2 red or yellow bell seasoning sliced1 teaspoon fresh ginger grated 2 cloves garlic mincedSauce3 tablespoons low sodium soy sauce1 tablespoon hoisin sauce1 tablespoon water1 teaspoon brown sugar1 teaspoon sesame oil InstructionsCombine sauce parts in a small bowl and set aside.Cook pates according to package counselings. Drain well, do not rinse.Meanwhile hot petroleum in a large saucepan over medium-high heat. Season shrimp with salt& spice. 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 lubricant if needed and add coleslaw mix and bell spice 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 prawn and sauce. Cook until shrimp is cooked through, about 2 minutes. Add pates and toss well to combine.

NotesThis recipe consumes egg pates which you can either buy fresh at the convenience store( often procured near the tofu) or dehydrated. If you don’t have any on hand, spaghetti will work just fine. Don’t cleanse the pates after cooking; leaving them will keep them exactly starchy enough to help thicken the sauce it is therefore clings better to the shrimp and veggies. Cook the prawn time until pink in step 3. It will cook further once it’s supplemented back in the final step. Place leftovers in an airtight receptacle in the refrigerator for up to 3 epoches. Reheat in the microwave or in a saucepan until scorching through. NutritionServing: 0.25 of the recipe | Calories: 248 | Carbohydrates: 30 g | Protein: 17 g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 167 mg | Sodium: 925 mg | Potassium: 287 mg | Fiber: 3g | Sugar: 6g | Vitamin A: 552 IU | Vitamin C: 47 mg | Calcium: 123 mg | Iron: 2mg Shrimp Lo Mein in a frying pan with a title Shrimp Lo Mein in a frying pan with writing spoonful of Shrimp Lo Mein with a title ingredients of Shrimp Lo Mein with title and another picture of ingredients in the frying pan

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