Shrimp Lo Mein

Just add shrimp and Chinese egg noodles to pea pods and cabbage to create this quick-to-fix meal.



by 10  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   pound 
    fresh or frozen peeled and deveined medium shrimp
  • see savings
    On Sale
    1/3  cup 
    water
  • see savings
    On Sale
    3   tablespoons 
    soy sauce
  • see savings
    On Sale
    1   tablespoon 
    cornstarch
  • see savings
    On Sale
    1   tablespoon 
    cooking oil
  • see savings
    On Sale
    2   
    stalks celery, thinly bias-sliced (1 cup)
  • see savings
    On Sale
    1   
    medium onion, chopped (1/2 cup)
  • see savings
    On Sale
    2   cups 
    shredded cabbage
  • see savings
    On Sale
    2   cups 
    fresh pea pods, strings removed, or one 6-ounce package frozen pea pods, thawed
  • see savings
    On Sale
    1   
    medium carrot, shredded (1/2 cup)
  • see savings
    On Sale
    4   ounces 
    dried Chinese egg noodles or linguine, cooked and drained
  • see savings
    On Sale
    2   
    green onions, sliced (1/4 cup)
  • see savings
    On Sale
     
    Carrot flowers (optional)

Directions
1.
Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.
2.
For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.
3.
Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
4.
Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.
5.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or linguine, green onions, and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately. Garnish with carrot flowers, if desired. Makes 4 servings.
Make Ahead Tip
  • Prepare vegetables; cover and chill up to 4 hours before cooking.
Nutrition information
Per Serving: cal. (kcal) 308, Fat, total (g) 5, chol. (mg) 174, sat. fat (g) 1, carb. (g) 38, pro. (g) 26, sodium (mg) 1016, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Beef and Broccoli
Beef and Broccoli

Steak strips are stir-fried with broccoli and simmered in a tangy tomato sauce. Served over rice, this tasty dish is sure to please your dinnertime crowd.

 Articles
Quick & Easy Shrimp Lo Mein: Make the Takeout
...Authentic Chinese cuisine, like this Shrimp recipe for Lo Mein, is sometimes just as easy to make... little Italian flare. One other thing about this Shrimp Lo Mein recipe we love: It's really healthy..., there's no chance this Shrimp Lo Mein will get cold before you're ready to serve it. Make this easy... read more...
From Shrimp to Tuna -- Great Grilled Seafood Recipes
...'s not keep the grill going for one more second than we have to. Shrimp Bruschetta Tuna Steaks with Fresh... read more...
31 Days of Grilling: Shrimp and Pineapple Skewers
... haunted by a tiki god. But did they get to feast on anything as good as Shrimp and Pineapple Skewers... with grilled shrimp, a fresh little rondelet of delicately-flavored protein that equally benefits from sweet...-tart marmalade and smoky heat, the combined dish makes a perfect light entree. (Click here for Shrimp, Pineapple... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products