Shrimp Lo Mein
with carrots / mushrooms / snow peas
- Shrimp, peeled and deveined - 1 lb
- Carrots - 8 oz, thinly sliced
- Mushrooms, shiitakes - 8 oz, chopped (look for pre-chopped)
- Noodles, gluten-free spaghetti or linguine - 8 oz (sub any Asian-style gluten-free noodle like soba)
- 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
- Garlic - 3 cloves, chopped
- Water - 1/2 cup
- Tamari - 1/3 cup
- Vinegar, rice - 2 Tbsp
- Cornstarch - 1 Tbsp
- Brown sugar - 2 tsp
- Oil, toasted sesame - 2 tsp
- Shrimp - Defrost shrimp. Rinse and pat dry. Season with some salt and pepper.
- Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make lo mein sauce - Combine garlic, water, Tamari, vinegar, cornstarch, brown sugar, and toasted sesame oil. (Can be done up to 5 days ahead)
- Mushrooms - Chop mushrooms (skip if using pre-chopped). (Can be done up to 3 days ahead)
- 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)
- Snow peas - If using frozen, defrost.
- Cilantro (if using) - Chop cilantro.
- 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.)
- Next, add mushrooms to wok and continue cooking until carrots and mushrooms are tender, 3 to 4 minutes more.
- Add shrimp and snow peas to the wok and cook everything together until shrimp are opaque and nearly cooked through, ~4 minutes.
- 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.
- Stir noodles into stir-fry and continue cooking everything together until well coated in sauce and shrimp is cooked through.
- Squeeze lemon juice over noodles.
- Serve lo mein with cilantro on top. Add some hot sauce if you’d like. Enjoy!
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.1 Helpful
Easy, filling, made great leftovers.0 Helpful
So good! Even my step son liked the zoodles0 Helpful
I just don't like mushrooms. The rest of the family loves them and my husband was cooking this week, so we kept them in. Often, I can just pick around them and it's not a big deal. But this was another one where they really flavored everything. Which, if you like mushrooms is probably a great thing! I just don't care for them much.0 Helpful
Excellent! I doubled the sauce.0 Helpful
Next time: will double the sauce! My husband LOVED this.0 Helpful
So good! Just used 1/2 the amount of noodles, but no one noticed.0 Helpful