Shrimp Lo Mein

This Asian recipe is so versatile. Add your favorite fresh vegetables or more spices to customize the flavors to your liking.


4 servings (serving size: 2 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 408
Caloriesfromfat 26 %
Fat 12 g
Satfat 2.1 g
Monofat 5 g
Polyfat 3.5 g
Protein 26 g
Carbohydrate 51.8 g
Fiber 8.3 g
Cholesterol 128 mg
Iron 5.2 mg
Sodium 941 mg
Calcium 122 mg


2 1/2 tablespoons soy sauce
8 ounces large shrimp, peeled, deveined, and coarsely chopped
8 ounces fresh lo mein noodles
1 1/2 tablespoons peanut oil, divided
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
2 cups red bell pepper strips
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup unsalted cashews, coarsely chopped


Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.

Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.

Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and bell pepper; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.

Heat 1 1/2 teaspoons peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and nuts, and toss well to combine.


Fresh lo mein noodles are available in Asian markets; often in the freezer case. If you can't find them there, substitute fresh fettuccine.

Mark Bittman,

Cooking Light

January 2004
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