Easy Shrimp Lo Mein
Description
This Shrimp Lo Mein is an easy and delicious at-home version of the popular take-out classic. Full of fresh ingredients and a flavorful restaurant-quality sauce, you can skip delivery and make this for your family in no time at all.
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Ingredients
- ⅓ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1½ tablespoons finely grated ginger
- 1 teaspoon Sriracha, plus more for serving
- Kosher salt
- 4 cups chopped bok choy, from 2 to 3 small heads
- 1½ cups snow peas (6 ounces)
- 12 –14 ounces lo mein noodles
- 3 tablespoons toasted sesame oil, divided
- 1 pound medium (31/40 ct) shrimp, peeled and deveined
- ¼ teaspoon crushed red pepper flakes
- 3 cloves garlic, grated
- 1 red bell pepper, cut into thin matchsticks
- 2 scallions, cut into thin matchsticks
- 1 tablespoon toasted sesame seeds, for serving
Instructions
- In a small bowl, whisk together ⅓ cup soy sauce, 2 tablespoons hoisin, 1½ tablespoons grated ginger, and 1 teaspoon sriracha. Set aside.
- Bring a large pot of water to a boil and season generously with salt. Fill a large bowl with ice water. Add 4 cups chopped bok choy to boiling water and cook just until tender, about 2 minutes. Use a spider or slotted spoon to transfer bok choy to ice bath. Add 1½ cups snow peas to boiling water and cook 1 minute, transfer to ice bath. (Reserve boiling water.) Once cool, drain vegetables.
- Add 12–14 ounces lo mein noodles to boiling water and cook 1 minute less than package directions. Drain and toss noodles with 1 tablespoon sesame oil. Set aside.
- In a large sauté pan or wok, heat 1 tablespoon sesame oil over medium. Add 1 pound shrimp and cook just until pink, about 1 minute per side.
- Add ¼ teaspoon pepper flakes and 3 cloves grated garlic and stir-fry until fragrant, about 30 seconds longer. Transfer shrimp to a plate.
- Heat remaining tablespoon sesame oil over medium. Add bell pepper and drained bok choy and snow peas, sauté 2 minutes. Add cooked noodles and sauce and gently toss until everything is evenly coated, about 2 minutes.
- Add cooked shrimp and scallions; garnish with sesame seeds and serve hot.
Notes
Lo Mein Noodles: I like to use dry lo mein noodles (I like Roland brand) because they are convenient to keep on hand. Find them in the Asian section of your grocery store or at any Asian market. If you can find them, you can also use fresh lo mein noodles.
Once cooked, lo mein noodles are very sticky. To keep them from sticking together before tossing them with the rest of the ingredients toss them with some toasted sesame oil.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat until warmed through, or you can reheat in the microwave in 30-second increments in a pinch.
Cooking shrimp: It's key to not over-cook the shrimp. Ere on the side of under-cooking them since you can always heat the lo mein a bit longer to cook the shrimp through if needed.
Nutrition
Serving: 1/4 recipeCalories: 548kcalCarbohydrates: 75gProtein: 23gFat: 15gSaturated Fat: 1.5gCholesterol: 53mgSodium: 821mgFiber: 8gSugar: 13g
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