Shrimp Lo Mein is a dish that combines ease and flavor!
Saucy noodles, vegetables, and shrimp make take out a thing of the past!
Shrimp Lo Mein is one of those recognizable names that we have seen over and over again on take-out menus. It’s sort of like pork chops; always on the menu but often overlooked. To me, Lo Mein has always been found in a can. I know, gross right. It’s that blue can I would buy in college. The blue can was found in the Asian section of the grocery store. It was exotic to me and cheaper than ordering from a restaurant.
Eventually, I caught on to the amount of sodium inside those cans and I figured I was better off eating the plain buttered noodles I was used to eating. It’s been years since I even thought of those cans. I realize now how easy it is to recreate your favorite take-out dish right at home.
This shrimp lo mein could not be easier. You could certainly swap out the shrimp for any protein of your preference or you can keep this dish vegetarian. I used linguini for this recipe; it holds up nicely to the veggies and the sauce. Be sure to cook the shrimp during the last couple of minutes of your linguini cook time.
For the veggies, I used bell peppers, shitake mushrooms, and bok choy. The sauce is made with your standard ingredients; Mirin (a sweet Japenese rice wine), honey, garlic, ginger and sesame oil. Chances are you have these in your cupboard. There was probably some stir-fry you made ages ago and have all those ingredients left over. Now is your chance to use those little bottles up!
These Crispy Homemade Egg Rolls or this Miso Soup would be great served up with this dish. After you fall in love with this shrimp lo mein, try this Beef and Brussels Sprouts Stir Fry or this Chicken and Broccoli Stir Fry.
Shrimp Lo Mein
Shrimp Lo Mein is a dish that combines ease and flavor!
Saucy noodles, vegetables, and shrimp make take out a thing of the past!
Ingredients
- 1 1lb linguini
- 1 lb shrimp
- 2 teaspoon vegetable oil
- 1 red pepper thinly sliced
- 8 oz shitake mushrooms coarsely chopped
- 1 1/2 cups bok choy
- 1/3 cup soy sauce
- 2 tablespoons Mirin
- 1 tablespoon honey
- 2 cloves minced garlic
- 1 teaspoon jarred ginger
- 1 teaspoon sesame oil
Instructions
Cook pasta according to package directions, adding the shrimp during the last minute of cook time; drain and reserve 1/2 cup of the cooking liquid.
Heat vegetable oil in large skillet. Add red pepper, mushrooms and bok choy. Cook vegetables for 1 minutes. Add 1/4 cup of reserved cooking liquid and steam vegetables until they have softened. Add pasta and shrimp back to the skillet and toss with the vegetables.
In a small bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger and sesame oil. Drizzle mixture over the pasta. Add remaining 1/4 cup of cooking liquid and stir. Cook until mixture thickens. Serve.
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