Community Pick
Shrimp Lo Mein
"This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)"
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs medium shrimp, peeled and deveined
- 1⁄2 cup soy sauce
- 8 teaspoons cornstarch
- 1⁄2 tablespoon grated fresh ginger
- 6 cloves garlic, minced
- 4 teaspoons sesame oil, divided
- 12 ounces snow peas
- 2 cups shredded carrots
- 1 head bok choy, sliced
- 1 (15 ounce) can chicken broth
- 7 scallions, sliced
- 12 ounces fettuccine, cooked and drained
directions
- Combine first 5 ingredients and set aside for 10 minutes.
- In skillet or wok, heat 1 tsp oil over high heat.
- Drain shrimp, reserving soy mixture.
- Cook shrimp until pink, 2-3 minutes.
- Remove from skillet.
- Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
- Add to shrimp.
- Cook cabbage in skillet with remaining oil 1 minute.
- Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
- Cook until thickened, 1 minute.
- Remove from heat and mix in scallion and fettucini.
Questions & Replies
-
Looks like a good version of the dish. (A note: recipe calls for snow peas, but your photos show snap peas. I can get both at my local Walmart.) -
I don’t like sesame oil, what kind of oil can I use please
Reviews
-
I tried to make a house lo mein for my husband and I used the shrimp marinade from this recipe. He said the shrimp was the best part of the dish! I will try again with the same marinade on all of the meat and possibly even the rest of the recipe. -
An amazing low mein recipe. Quick, easy and delicious. You can't beat that! -
We really liked this! We couldn't find snow peas so we used snap peas. We also added mushrooms. Other than that we followed directions as is. Very tasty! -
It was definitely a Thai recipe, I'm not the biggest fan of Thai but it was nice and simple enough to make. Suggestion: I did add some brown sugar at the end and it really added to the dish. -
Couldn't wait to try my new wok out. We eat Chinese food about twice a week. This recipe was delicious & so filling the ONLY thing I would change would be is to cut down on the ginger a bit. Next time I'm going to "bump" it up a little & use shrimp, beef, pork & chicken (aka: House LoMein at the restaurants) I will definitely make this again????
see 21 more reviews
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
