I made this Easy Fast Shrimp Lo Mein a while back, and I already want it again! That says a lot, because I’m not a huge lo mein fan!
Easy Fast Shrimp Lo Mein
This recipe turned me around. I’m betting once you try it, you’ll be thinking back on all take-out versions you’ve had over the years, and you’re gonna feel cheated. But once you realize you can make this at home in about 20 minutes, believe me…you’ll get over it.
About Easy Fast Shrimp Lo Mein:
Lo Mein means tossed noodles in Cantonese, and the dish is based on wheat egg noodles, cooked until soft but still springy. Those noodles are cooked and then added to stir-fried vegetables and the protein of your choice that have been simmered in a highly flavorful sauce.
Lo Mein can be made wth a wide variety of vegetables, protein, and there’s even some latitude in the noodles. In this recipe, I chose Shrimp for the protein (you might have guessed by the name, lol!) and broccoli, bell pepper, and matchstick carrots. You’re not limited to my choices here!
Other good candidates include cabbage, mushrooms, snow peas, Chinese broccoli, greens, scallions, bamboo shoots, and water chestnuts.
The sauce is so scrumptious, you can use it for any Lo Mein. Try steak (a perfect recipe to use if you just have a little leftover steak from another meal) or chicken. Thinly sliced pork works, too. (Try coating raw items in a bit of cornstarch before adding to the skillet so they remain velvety.)
Easy Fast Shrimp Lo Mein
The Sauce used Easy Quick Shrimp Lo Mein:
Lo Mein is all about the sauce, and this one’s magic. Simple and so delish, its a balance of sweet, savory, umami goodness. It coats those noodles and shrimp and transforms those veggies into utter deliciousness.
Easy Shrimp Lo Mein’s a great recipe to serve the fam if you’re trying to get them to eat more veggies.
- They’ll go for the shrimp and the noodles first, and that’s ok.
- Because they’re bound to get a few veggies tangled in those lovely noodles and realize how scrumptious they are.
My folks (in their late 80s, early 90s, including my Stepmom, who eats hardly any vegetables) went nuts over this.
The Noodles:
- There are dried Lo Mein noodles, either thick or thin, that can be purchased, and you may find fresh ones. Depending on where you live, they might need to be sought out at an Asian Market.
- I am going to have to turn in my Asian card for some of these suggestions! Wait, I don’t have one, so I’ll forge ahead! If it’s a question of budget or of not having Lo Mein because the noodles aren’t the traditional ones, consider this.
- Lo Mein Noodles are a wheat noodle, so spaghetti or another long, thin pasta is a good substitute. I would even use Ramen if that’s all I had. Lo mein is a great use of leftover spaghetti, so keep this recipe in mind.
The Condiments Used:
Follow the tags at the bottom of this post for other recipes using these ingredients:
- Soy Sauce, Hoisin, & Sesame sauce are available in most well-stocked groceries. Hoisin became very popular around 2010; I use it in recipes other than Asian.
- Dark Soy might have to be picked up at an Asian market. A little makes a big impact, giving a beautiful color and rich flavor. Substitute with an additional 2 teaspoons of soy and another teaspoon of sugar; brown sugar is best.
Additional Hints for Making Easy Fast Shrimp Lo Mein:
Start the noodles first, and by the time they’re ready, you’ll have everything else ready to go. Cook the noodles just shy of al dente. They’ll cook more with the sauce and will absorb maximum flavor.
Use a skillet larger than you think for the veggies and shrimp; you’ll need room to toss the noodles. Don’t overcook the veggies (or the shrimp) when stir-frying; they’ll cook more with the sauce and noodles. Noted in the recipe: cook the shrimp on one side, turn over, and immediately add the sauce.
Easy Pad Kra Pao
Other Stir-Fries You Might Like:
Lomo Saltado Steak Stir-Fry The sauce is EVERYTHING!
Saving Money on Groceries:
What you pay for groceries depends not only on WHERE you shop, but also WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Asian Condiments and Ingredients:
- Asian markets will usually have best pricing. While there, check around. Pricing on chicken and other proteins is often outstanding.
- Some basic items, like Soy Sauce, are now carried at the discount groceries, and many Asian condiments are carried in larger grocery stores.
- Sales are usually unadvertised and often happen before the Chinese New Year. If your store has them, check the American/Asian and International aisles.
Lo Mein Noodles:
- Unless you live near an Asian market, even if you have Lo Mein noodles available, they’re likely to be a bit pricey in comparison to most other kinds of pasta.
- That’s not a biggie for some, but if it is, try substitutes listed above in the post.
Shrimp:
- Depending on where you live, shrimp can be pricey or reasonable. Fresh shrimp is a great item to check for when at an Asian market.
- If using frozen, pick up at a low during Lent and watch for great sales before Christmas and New Year’s. Thaw the frozen shrimp overnight on a layer or two of paper towels, loosely covered.
Vegetables:
- Asian Markets or the discount stores are fabulous places to pick up vegetables at a low.
- Bring the dish in on the cheap by choosing the more common, basic vegetables as I did in this version.
Easy Fast Shrimp Lo Mein
Easy Fast Shrimp Lo Mein
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Cuisine: Asian
Ingredients
Lo Mein:
- 2 tablespoons oil
- 1/3 to 1/2 pound shrimp, peeled and deveined
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/2 cups broccoli, stalk thinly sliced, florets about 1/2″, stalks and florets kept separate
- 2 to 3 thinly sliced or matchstick carrots (about a cup)
- 6 ounces spaghetti, cooked just short of al dente (it will cook more in the sauce) and drained
- green onions, chopped or cilantro to garnish
Sauce:
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce (sub in another tablespoon of soy if you don’t have dark soy)
- 1 tablespoon sesame oil
- pinch of sugar, optional
Instructions
Drizzle a large skillet with oil. Over medium-high heat, add the broccoli stems and carrots, cook for about 2 minutes. Add the bell peppers and broccoli florets and cook for three to four minutes; they should still be a little crunchy. Make a space in the center and add shrimp, cook two minutes or so, then flip shrimp over.
Add the sauce and bring to a simmer, cooking until the sauce has slightly reduced and shrimp is just cooked through. Remove skillet from heat and add noodles, tossing and turning over to incorporate the shrimp and vegetables and coat the noodles with the sauce.
Serve immediately, garnished with green onion or cilantro.
Note: If the stove isn’t hot enough while stir-frying vegetables, add lid for a minute or two.
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I’ll be sharing Easy Fast Shrimp Lo Mein at Fiesta Friday #245, hosted this week by Liz @ spadesspatulasandspoons.com and Deb @ Pantry Portfolio
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