Shrimp Lo Mein

Shrimp Lo Mein

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

Cooking Light JANUARY 2004

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


  • 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.

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.

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

Go to Full Version of

Shrimp Lo Mein Recipe