Shrimp and Veggie Lo Mein

• 8 oz lo mein noodles
• 12 oz shrimp, peeled and deveined
• 2 cups mixed vegetables (carrots, broccoli, bell peppers)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 2 green onions, sliced
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

Steps

1. 1 Cook the lo mein noodles according to package instructions until al dente. Drain and set aside.
2. 2 In a large skillet or wok, heat vegetable oil over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink.
3. 3 Remove shrimp and set aside. In the same skillet, add sesame oil, garlic, and ginger. Sauté for 30 seconds.
4. 4 Add mixed vegetables and cook until tender-crisp, about 3-4 minutes.
5. 5 Stir in soy sauce, oyster sauce, and chicken broth. Bring to a simmer.
6. 6 Return shrimp and cooked noodles to the skillet. Toss to coat evenly.
7. 7 Sprinkle with black pepper and green onions. Serve immediately.

Equipment

• Large skillet or wok
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add tofu for a protein boost or swap shrimp for chicken for a different twist.

Substitutions

• Use rice noodles if lo mein is unavailable, or swap oyster sauce with extra soy sauce for a vegetarian option.

Pairings

• Pairs well with a refreshing cucumber salad or a simple miso soup.

Nutrition

Tips

• For extra flavor, marinate shrimp in a bit of soy sauce for 10 minutes before cooking.
• Customize your veggie mix with favorites like snap peas or mushrooms.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of broth if needed.

Serving Suggestions

• Serve with crispy spring rolls or a side of steamed dumplings for a complete meal.

FAQ