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Shrimp Lo Mein
with carrots / mushrooms / snow peas

Active: 30 min Total: 30 min

We know how much our community loves a saucy, Asian noodle dish, so we took this meal from 2017 and gave it even more flavorful, rich sauce.
Smarts: This is a great use for extra vegetables, so feel free to add more or sub in your favorites.

Tags

Ingredients

Servings:
4
Metric
Shrimp Lo Mein:
  • Shrimp, peeled and deveined - 1 lb
  • Carrots - 8 oz, thinly sliced
  • Mushrooms, shiitakes - 8 oz, chopped (look for pre-chopped)
  • Noodles, lo mein - 8 oz (sub spaghetti or linguini)
  • Snow peas, fresh or frozen - 8 oz
  • Cilantro (opt) - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
  • Hot sauce (opt) - for serving
Lo Mein Sauce:
  • Garlic - 3 cloves, chopped
  • Water - 1/2 cup
  • Soy sauce, low-sodium - 1/3 cup
  • Vinegar, rice - 2 Tbsp
  • Cornstarch - 1 Tbsp
  • Brown sugar - 2 tsp
  • Oil, toasted sesame - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost shrimp. Rinse and pat dry. Season with some salt and pepper.
  2. Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make lo mein sauce - Combine garlic, water, soy sauce, vinegar, cornstarch, brown sugar, and toasted sesame oil. (Can be done up to 5 days ahead)
  4. Mushrooms - Chop mushrooms (skip if using pre-chopped). (Can be done up to 3 days ahead)
  5. Cook noodles - Bring a saucepan of water to boil. Salt and add noodles. Cook according to package instructions and then drain. If prepping ahead, toss with some oil to help reduce sticking. (Can be done up to 3 days ahead)
  6. Snow peas - If using frozen, defrost.
  7. Cilantro (if using) - Chop cilantro.

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Make

  1. Heat a wok over medium-high heat. Add cooking oil and then carrots. Saute until starting to brown in spots, 4 to 5 minutes. (Note: Add a splash of water to the pan at any point if the pan looks dry or the vegetables start to burn.)
  2. Next, add mushrooms to wok and continue cooking until carrots and mushrooms are tender, 3 to 4 minutes more.
  3. Add shrimp and snow peas to the wok and cook everything together until shrimp are opaque and nearly cooked through, ~4 minutes.
  4. Push everything to the sides, leaving a hole in the center. Give the sauce a good stir and pour it into the hole. When sauce starts to bubble and thicken, toss everything together until well combined.
  5. Stir noodles into stir-fry and continue cooking everything together until well coated in sauce and shrimp is cooked through.
  6. Squeeze lemon juice over noodles.
  7. Serve lo mein with cilantro on top. Add some hot sauce if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (5)
Gluten-free (1)
No ratings yet.
Paleo (0)
Vegetarian (1)

4 reviews

We had some bad luck with our shrimp. Maybe they were too small, but it overcooked spectacularly. I've never made and eaten shrimp that rubbery. The other flavors were very good. We will opt for chicken next time.

By: Bethany
Posted: Nov 24, 2020
Diet: Original
0 Helpful

My daughter was impressed I made the sauce from scratch. Everyone enjoyed this dish. We subbed chicken for shrimp; I think this would work well with any proteins.

By: Tina
Posted: Nov 24, 2020
Diet: Original
1 Helpful

Used Tofu and omitted mushrooms. Great recipe. Used spaghetti noodles as well, which husband enjoyed.

By: Elissa
Posted: Nov 23, 2020
Diet: Vegetarian
0 Helpful

Used udon noodles instead, but very yummy!

By: Stefanie
Posted: Nov 22, 2020
Diet: Original
0 Helpful