Shrimp Lo Mein

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

Yield: 4 servings (serving size: 2 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 26%
  • Fat: 12g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3.5g
  • Protein: 26g
  • Carbohydrate: 51.8g
  • Fiber: 8.3g
  • Cholesterol: 128mg
  • Iron: 5.2mg
  • Sodium: 941mg
  • Calcium: 122mg

Ingredients

  • 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

Preparation

  1. Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.
  2. Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.
  3. 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.
  4. 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.
Note: Fresh lo mein noodles are available in Asian markets; often in the freezer case. If you can't find them there, substitute fresh fettuccine.
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