Shrimp Lo Mein

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Shrimp Lo MeinRecipe

Photo: Hector Sanchez Styling: Lindsey Lower 

This 35-minute Asian recipe is so versatile. Simply, add your favorite fresh vegetables or more spices to customize the flavors to your liking.

Serves 4 (serving size: 1 1/4 cups)


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1/2 pound multigrain spaghetti
1 1/2 cups unsalted chicken stock
2 tablespoons plus 2 teaspoons lower-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 teaspoons canola oil
2 cups small broccoli florets
3/4 cup thinly sliced carrot
3/4 cup thinly sliced red bell pepper
1 pound peeled and deveined extra-large shrimp
1 tablespoon minced garlic
1 teaspoon grated peeled fresh ginger
1 tablespoon rice vinegar


Hands-on: 35 Minutes
Total: 35 Minutes

1. Cook pasta according to package directions, omitting salt and fat, and removing from heat 2 minutes earlier than recommended for al dente texture. Drain.

2. Combine chicken stock, soy sauce, cornstarch, sesame oil, sugar, and black pepper, stirring well.

3. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add broccoli, carrot, and red bell pepper; sauté 5 minutes or until vegetables soften. Add 1/4 cup stock mixture; sauté 2 minutes. Add shrimp, garlic, ginger, and 1/4 cup stock mixture; sauté 3 minutes or until shrimp are almost done. Add pasta and remaining stock mixture. Cook over medium heat 1 minute, stirring constantly. Remove from heat; stir in vinegar.

Created date

March 2016

Nutritional Information

Calories 373
Fat 6.9 g
Satfat 0.5 g
Monofat 2 g
Polyfat 1.4 g
Protein 30 g
Carbohydrate 48 g
Fiber 6 g
Cholesterol 143 mg
Iron 1 mg
Sodium 625 mg
Calcium 102 mg
Sugars 5 g
Est. Added Sugars 3 g