Ah, shrimp lo mein! It’s like that comforting hug from your favorite blanket on a chilly evening—quick, reliable, and oh-so-satisfying.
I remember the first time I whipped this up; it was after a long day of work, and I was craving something both indulgent and effortless. With a dash of soy sauce and a sprinkle of sesame seeds, this dish truly sings.
Have you ever tried something so simple yet so full of flavor?
Steps
- Mix together soy sauce, hoisin, water, brown sugar, and sesame oil in a small bowl for the sauce, and set it aside. Cook the egg noodles according to package instructions, then drain them without rinsing.
- Heat vegetable oil in a large pan over medium-high heat. Season the shrimp with salt and pepper, add them to the pan, and cook until they start turning pink, about 2-3 minutes. Remove the shrimp and set them aside.
- In the same pan, add more oil if necessary, and stir-fry the coleslaw mix and sliced red bell pepper for 3-4 minutes until they begin to soften. Add the grated ginger and minced garlic, cooking for an additional 30 seconds.
- Return the shrimp to the pan along with the prepared sauce. Cook until the shrimp is fully cooked, approximately 2 more minutes. Add the cooked noodles and toss everything together until well combined. Serve hot.
Ingredients
- 4 ounces dry uncooked egg noodles or 8 ounces fresh egg noodles (substitute with ramen noodles, seasoning packets discarded)
- 1 tablespoon vegetable oil
- 8 ounces medium shrimp, peeled, deveined, and tails removed
- 4 cups coleslaw mix or finely sliced cabbage
- ½ red bell pepper, sliced
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon water
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
Nutritional Values
Calories: 992 | Carbohydrates: 120g | Protein: 68g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 668mg | Sodium: 3700mg | Potassium: 1148mg | Fiber: 12g | Sugar: 24g | Vitamin A: 2208IU | Vitamin C: 188mg | Calcium: 492mg | Iron: 8mg
FAQ
- What distinguishes lo mein from chow mein?
- The primary difference lies in the preparation of the noodles. Lo mein noodles are steamed, whereas chow mein noodles are typically fried.
- Can I use a different protein instead of shrimp?
- Absolutely! You can substitute shrimp with chicken or even prepare the dish with just vegetables for a vegetarian option.
- What type of noodles should I use for shrimp lo mein?
- The recipe calls for egg noodles, which can be found both fresh and dried in the grocery store. If unavailable, spaghetti can be a suitable alternative.
- How should I store leftover shrimp lo mein?
- Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or on the stove until warmed through.
- Are there any optional toppings you recommend?
- Yes, consider adding chopped peanuts, fresh bean sprouts, basil, cilantro, or a sprinkle of red pepper flakes for extra flavor. For a spicy kick, try sambal or sriracha.
Tips
- Avoid rinsing the noodles after cooking, as this helps retain enough starch to thicken the sauce and ensure it clings well to the shrimp and vegetables.
- Cook the shrimp only until they turn pink, as they will finish cooking when added back to the pan in the final step.
- Store any leftovers in an airtight container in the refrigerator for up to three days and reheat in a microwave or saucepan until thoroughly warmed.
- For added flavor and texture, consider topping your lo mein with chopped peanuts, fresh bean sprouts, or a sprinkle of red pepper flakes.
Equipment
- Wok or large sauté pan
- Grater (for grating fresh ginger)
- Chef’s knife (for slicing vegetables)
- Mixing bowls (for preparing sauce and ingredients)
- Tongs or a spatula (for stirring and tossing ingredients)
