Shrimp Lo Mein
A healthy and quick shrimp lo mein recipe, colorful and so easy; perfect for a satisfying weeknight dinner.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 People
- ½ pound thin spaghetti
- 2 teaspoons salt
- ¾ cup reduced sodium chicken or vegetable broth
- 2 tablespoons less-sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- Freshly ground pepper to taste
- 1 tablespoon vegetable or canola oil divided
- 1 teaspoon minced garlic
- 2 cups very small broccoli florets
- ¾ cup thinly sliced carrots
- ¾ cup thinly sliced red bell pepper
- 1 pound peeled and deveined extra large shrimp
Bring a large pot of water to a boil. Add the salt to the water, return the water to a boil and cook the pasta according to package directions, stopping two minutes or so before it is fully cooked. Drain the pasta.
Meanwhile, in a small bowl or container, combine the broth, soy sauce, cornstarch, sugar, sesame oil, and pepper.
In a large skillet or wok over high heat, heat 1 ½ teaspoons of the oil, then add the shrimp and sauté until the shrimp are almost (but not quite!) cooked, about 2 minutes. Transfer them to a plate and set aside. Add the remaining 1 ½ teaspoons of oil to the skillet, add the garlic, broccoli, carrots, and red pepper and sauté for 3 to 4 minutes until everything starts to soften. Return the shrimp to the pan along with the drained pasta and the sauce. Toss (tongs are great for this) over the high heat until the noodles absorb some of the sauce , everything is well mixed, and the rest of the sauce is slightly thickened, another 2 minutes or so. Serve hot.
What the Kids Can Do
This is a nice opportunity to let kids pick the vegetables they like to include in this recipe.
- Peel carrots.
- Measure and mix up the ingredients for the sauce.
- Peel the shrimp (wash hands thoroughly before and after!)
"What does the cornstarch do?"
Cornstarch is a thickening agent, and often added to recipes after being mixed in with a bit of liquid. When the cornstarch is heated in the sauce, it allows the sauce to thicken, thanks to its chemical structure, and the sauce can really cling to the noodles and vegetables in this recipe. In other recipes, such as fried chicken, it can be used (sometimes blended in with flour) to provide extra crispness.
Fork in the Road: Vegetarian Lo Mein
You can use vegetable broth and leave out the shrimp for a fully vegetarian lo mein. You could also sauté the about ½ pound shrimp in one pan with a teaspoon of oil, and then add a teaspoon of oil to that pan, and to a second pan. When heated, divide the vegetables between the pan you used to sauté the shrimp and the second pan. Divide the noodles and sauce evenly between the two pans, return the shrimp to the pan you started cooking the shrimp in and you will have one version that’s vegetarian and one’s that features shrimp.
Calories: 413.01kcal | Carbohydrates: 51.76g | Protein: 33.68g | Fat: 7.49g | Saturated Fat: 3.48g | Cholesterol: 285.76mg | Sodium: 2360.03mg | Potassium: 549.14mg | Fiber: 4.32g | Sugar: 5.3g | Vitamin A: 5167.63IU | Vitamin C: 82.56mg | Calcium: 205.64mg | Iron: 3.93mg