I love Chinese takeout, especially lo mein. However, the way my health goals are set up, I can’t make that a frequent indulgence. So, when that craving hits, I just make some at home. That way, I can control the amount of salt and oil that goes into my meal. I get my favorite meal and I don’t feel like I’ve eaten a mound of frying oil in the process. It’s a win-win situation, right? Let’s get cooking.
Shrimp Lo Mein
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 3 bunches of baby bok choy
- 4 cloves of garlic
- 1/2 cup of bean sprouts
- 1 cup of matchstick carrots
- 1 stalk of scallion (green onion)
- 1lb of shrimp, peeled and deveined
- 1/2 lime
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1 tablespoon of vegetable oil
- 1 1/2 quarts of water
- 1, 16oz package of Chinese lo mein noodles
- 2 tablespoons of soy sauce
Instructions
- In a large pot, bring the water to a boil. While the water is coming to a boil, slice off the very bottom of each bunch of bok choy. Discard the bottoms and then give the bunches of bok choy a rough chop and set it aside. Then, mince the garlic, slice the scallion into diagonal pieces, and set them aside as well.
- Place the shrimp into a large mixing bowl. Squeeze the juice of the lime over the shrimp, then add in the salt and pepper, and toss until the shrimp is evenly coated. Set the shrimp aside.
- Once the water is boiling, add the noodles to the pot of water and allow to the noodles to cook for 3-4 minutes. Then, strain the noodles and rinse them with cool water. Strain the noodles again and set them aside. (Note, this process helps remove some of the excess cornstarch from the noodles so that your lo mein won't be sticky.)
- In a large wok, bring the vegetable oil to a medium heat. Sauté the garlic for 1-2 minutes. Then, add the shrimp to the wok and cook until the shrimp just begins to turn pink on both sides, but do not cook it all the way through.
- Add in the vegetables and toss, using tongs, for 3-4 minutes. Then add in the lo mein noodles and continue to toss for 2-3 minutes. If the noodles are sticking, add in a teaspoon of cooking oil.
- Add in the soy sauce and toss for another 1-2 minutes so that the noodles are evenly coated in the soy sauce. Then, plate, serve and enjoy.
- Servings : 4
- Ready in : 25 Minutes
- Recipe Type : 30-Minute Meals, Dinner
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