shrimp lo mein

Take Out Worthy Shrimp Lo Mein in just 20 Minutes!

While my great grandma was around for quite a while in my life, she passed when I was 16, I can’t say that I knew too much about her. I remember when she could still drive and was active that she was a swimmer! I also remember that she really, really enjoyed a nice shrimp lo mein. It was hard when she passed. I was 16, and event hough I didn’t spend nearly as much time talking with her as I should have, I always made sure to hug and kiss her hello and goodbye. It was strange losing such a permanent person in our family gatherings and such. It was time though. Seeing someone suffer and unable to eat is hard, and it’s even harder for them. With that, this shrimp lo mein was tried and eaten in her honor.

Normally I’m not really a lo mein person. I really enjoyed this recipe though. The flavors were full. The shrimp was perfect. The noodles were just what I wanted. If you’re looking for a great take out type shrimp lo mein, this is the recipe for you!

Thanks to the folks at Baker By Nature for this fantastic recipe!

Ingredients

  • (1) 8 oz. package lo mein noodles
  • Juice of 1 large lime, about 2 tablespoons
  • 1 Tablespoon light brown sugar
  • 3 Tablespoons soy sauce
  • 2 Tablespoons Sriracha hot sauce
  • 2 Teaspoons fresh grated ginger
  • 2 tablespoons + 1 teaspoon sesame oil, divided
  • 1 tablespoon unsalted butter
  • 1/2 tsp crushed red pepper flakes
  • 2 large eggs, lightly beaten
  • 1/2 pound medium shrimp, peeled
  • 2 cups frozen broccoli florets, not thawed
  • 1 cup frozen red bell pepper strips, not thawed
  • 4 cloves garlic, minced
  • Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)
 Instructions
  1. Bring a large pot of water to boil. Once the water reaches a rolling boil, add in the lo mein noodles and cook for 3-4 minutes, or according to package instructions.
  2. While you wait for the water to boil, prepare your sauce:
  3. In a small bowl combine the lime juice, brown sugar, soy sauce, sriracha, ginger, and 1 teaspoon of the sesame oil; whisk well to combine. Set aside until needed.
  4. Melt the butter in a large non-stick skillet over medium heat. Add in the crushed red pepper flakes, then pour in the beaten eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
  5. Add 1 tablespoon of the sesame oil to the pan and increase the heat to medium-high. Add in shrimp and cook for 1 to 2 minutes on each side, or just until firm and pink. Remove shrimp with a slotted spoon and transfer to a clean plate; set aside. Add the broccoli and red pepper strips to the pan, increase heat to high, and add in the remaining sesame oil; stir fry until just charred; about 3-4 minutes. Stir in garlic and cook for one minute, or until fragrant.
  6. Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Reduce the heat to medium-low, and stir well, making sure all ingredients are coated with the sauce. Cook for a minute or so, just to ensure all ingredients have been warmed. Serve at once.

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For more spectacular recipes and some great step-by-step photos, visit Baker By Nature

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