Shrimp Lo Mein

Total Time Prep: 25 min. Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
Thanks to shortcuts like quick-cooking shrimp and a bag of vegetable slaw, this shrimp lo mein recipe is faster than takeout.

Ingredients

  • 10 ounces uncooked Asian lo mein noodles
  • 1 teaspoon sesame oil
  • 1/4 cup reduced-sodium soy sauce, divided
  • 1 tablespoon cornstarch
  • 3 garlic cloves, minced, divided
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3 tablespoons canola oil, divided
  • 1 sliced onion
  • 1 julienned sweet red pepper
  • 3 cups coleslaw mix
  • 1 teaspoon minced fresh gingerroot
  • 4 green onions, julienned

Directions

  1. Cook noodles according to package directions; drain and toss with sesame oil. Set aside.
  2. In a medium bowl, combine 2 tablespoons soy sauce, cornstarch and garlic. Add shrimp and toss to coat; set aside.
  3. In a small bowl, mix together the remaining 2 tablespoons of soy sauce, water, oyster sauce and hoisin sauce; set aside.
  4. Meanwhile, heat 1 tablespoon oil in a wok on medium-high heat, cook the shrimp until cooked through and pink, about 4 to 5 minutes. Remove and set aside. Add 2 tablespoons oil to the wok, add the onion and cook until soft, about 2 to 3 minutes. Stir in bell pepper and slaw mix; cook until softened, 2 to 3 minutes. Add ginger and remaining 2 cloves garlic and cook 1 minute.
  5. Add cooked noodles, shrimp (with marinade) and sauce to the wok. Toss together until well combined. Use tongs to fold the noodles, vegetables and sauce together until coated. Transfer to a platter and garnish with green onion.

Nutrition Facts

1 serving: 337 calories, 10g fat (1g saturated fat), 92mg cholesterol, 722mg sodium, 43g carbohydrate (3g sugars, 3g fiber), 18g protein.

My family always has shrimp around because it's high in protein, so we often return to this Shrimp Lo Mein recipe for a weeknight meal. It's super easy and takes less than 30 minutes, thanks to a simple hack using pre-packaged slaw mix. You can use any combination of vegetables like snow peas, thinly sliced Napa cabbage or even small broccoli florets. —Jeannie Chen, Brooklyn, New York
Recipe Creator

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