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Skip the takeout! This vibrant shrimp lo mein features tender noodles, crisp veggies, and juicy shrimp tossed in a savory sauce. It's a quick, satisfying meal that comes together in under 30 minutes, perfect for any weeknight.
For 4 servings
Prepare the sauce and noodles. In a small bowl, whisk together the low sodium soy sauce, oyster sauce, toasted sesame oil, Shaoxing wine, brown sugar, cornstarch, and white pepper. Set aside. Cook the lo mein noodles according to package directions until al dente. Drain, rinse with cold water to stop the cooking, and toss with a teaspoon of sesame oil to prevent sticking.
Cook the shrimp. Pat the shrimp completely dry with paper towels. Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat until it just begins to smoke. Add the shrimp in a single layer and cook for 60-90 seconds per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp to a clean plate.
Sauté aromatics and hard vegetables. Reduce heat to medium-high and add another tablespoon of oil to the wok. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant. Add the julienned carrots and sliced bell pepper and stir-fry for 2-3 minutes until they are crisp-tender.
Add soft vegetables. Add the snow peas and the chopped bok choy stems to the wok. Stir-fry for 1 minute. Then, add the bok choy leaves and stir-fry for another minute until they just begin to wilt.
Combine and finish. Add the cooked noodles, the cooked shrimp, and the prepared sauce to the wok with the vegetables. Use tongs to toss everything together continuously for 1-2 minutes, until the noodles and shrimp are heated through and the sauce has thickened slightly to coat everything evenly.
Garnish and serve. Remove from heat, garnish with chopped scallions, and serve immediately.
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Skip the takeout! This vibrant shrimp lo mein features tender noodles, crisp veggies, and juicy shrimp tossed in a savory sauce. It's a quick, satisfying meal that comes together in under 30 minutes, perfect for any weeknight.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 629.6 calories per serving with 38.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace shrimp with 14 oz of pressed extra-firm tofu (cubed) or 1 lb of mixed mushrooms (like shiitake and cremini). Use a vegetarian oyster sauce or mushroom stir-fry sauce.
Substitute the shrimp with 1 lb of thinly sliced chicken breast, flank steak, or pork loin. Adjust cooking times accordingly.
Add 1-2 teaspoons of sriracha, chili garlic sauce, or a pinch of red pepper flakes to the sauce for a spicy kick.
Use gluten-free tamari instead of soy sauce, ensure your oyster sauce is gluten-free, and substitute the egg noodles with gluten-free spaghetti or rice noodles.
Shrimp provides high-quality, low-fat protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
The colorful array of vegetables like carrots, bell peppers, and bok choy delivers a variety of essential nutrients, including Vitamin A, Vitamin C, and fiber, which support immune function and digestive health.
The noodles provide complex carbohydrates that are broken down into glucose, offering a steady source of energy to fuel your body and brain throughout the day.
A typical serving of this homemade Shrimp Lo Mein contains approximately 450-550 calories. The exact number can vary based on the specific brands of sauces used and the amount of oil.
This homemade version is much healthier than most takeout options. It's packed with vegetables and lean protein from the shrimp. Using low-sodium soy sauce helps control the sodium content. It provides a good balance of carbohydrates, protein, and fats for a complete meal.
The main difference is in the noodle preparation. For Lo Mein (meaning 'tossed noodles'), the noodles are fully cooked separately and then tossed with the sauce and other ingredients at the end. For Chow Mein (meaning 'fried noodles'), the noodles are often par-boiled and then stir-fried until crispy.
Yes, frozen shrimp works perfectly. Make sure to thaw it completely before cooking. You can thaw it overnight in the refrigerator or place it in a colander under cold running water for a few minutes. Pat it very dry before adding to the hot wok.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in 30-second intervals or, for best results, stir-fry it in a lightly oiled pan over medium heat until warmed through.