Shrimp Lo Mein
with carrots / mushrooms / snow peas
- Shrimp, peeled and deveined - 1 lb
- Carrots - 8 oz, thinly sliced
- Garlic - 3 cloves, chopped
- Water - 6 Tbsp
- Tamari - 4 Tbsp
- Vinegar, rice - 1 Tbsp
- Cornstarch - 1 Tbsp
- Brown sugar - 1 tsp
- Oil, toasted sesame - 2 tsp
- Mushrooms, shiitakes - 8 oz, chopped (look for pre-chopped)
- Gluten-free spaghetti or linguine, uncooked - 8 oz
- Snow peas, fresh or frozen - 8 oz
- Cilantro - 2 Tbsp, chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Lemon juice - 2 tsp
- Hot sauce (opt) - for serving
- 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 stir-fry sauce - Combine 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. (Can be done up to 3 days ahead)
- Snow peas - If using frozen, defrost. If using fresh, place in a microwave-save bowl, cover with a damp paper towel, and cook on high until tender, 2 to 3 minutes.
- Cilantro - Chop cilantro.
- Heat a wok over medium-high heat. Add first part of cooking oil and then shrimp to heated oil. Toss and saute until the outsides are golden and pink, 3 to 4 minutes. Remove and set aside (they will finish cooking in the sauce).
- Return wok to heat and add second part of cooking oil. Add carrots and saute until starting to brown in spots, 2 to 3 minutes. Add mushrooms and continue cooking until carrots and mushrooms are tender (add a splash of water if the pan looks too dry), 3 to 4 minutes more.
- Add garlic, shrimp, snow peas and noodles to the wok and push everything to the side forming a donut in the middle. Give the sauce a stir and pour into the donut. When it starts to bubble and thicken, toss everything together. Continue tossing until shrimp is cooked through, ~1 minute more.
- Serve lo mein with lemon juice and cilantro on top. Add some hot sauce if you like spice. Enjoy!
I doubled the sauce and it was way too salty. But that's my fault. Didn't have low salt soy sauce and 1.5 the sauce would have been better. Otherwise, super quick and tasty.0 Helpful
This was tasty! I just found that it needed extra sauce.0 Helpful
liked it a lot almost at restaurant level....0 Helpful
Husband said this one is at the top of his list. We made the 8 servings and I had to give some away since we had no room in our freezer.0 Helpful
Husband loved it. We made it with soba noodles and I didn't really love that choice.0 Helpful
Really liked the flavors in this dish. It was super easy with much of the prep done the night before.0 Helpful