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Shrimp Lo Mein
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5 from 1 vote

Shrimp and Veggie Lo Mein

This speedy Shrimp Lo Mein recipe is packed with crisp-tender veggies, succulent shrimp, and scallions. Comforting, fresh, and ready in under 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: Chinese
Diet: Low Fat, Low Lactose
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • Wok or large skillet

Ingredients

  • 8 oz. dried linguine noodles
  • 1 Tbsp. toasted sesame oil
  • 2/3 cup pineapple juice
  • 1/4 cup soy sauce
  • 1 Tbsp. oyster sauce*
  • 2 tsp. granulated sugar
  • 2 tsp. corn starch
  • 1/2 tsp. chili flakes
  • 2 Tbsp. neutral cooking oil
  • 6 oz. baby bok choy, thinly sliced crosswise
  • 1 red bell pepper, thinly sliced
  • 4 oz. shiitake mushrooms, thinly sliced
  • 1 cup sugar snap peas, thinly sliced on the bias
  • 1 lb. raw peeled and deveined medium shrimp, tails removed
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. minced fresh ginger
  • 1/2 cup thinly sliced scallions

Instructions

  • Cook noodles according to package directions. Rinse under cold water until cool. Toss with sesame oil. Set aside.
  • Meanwhile, in a medium bowl or large liquid measuring cup, combine pineapple juice, soy sauce, oyster sauce, sugar, corn starch, and chili flakes; whisk to combine. Set aside.
  • Heat cooking oil in a wok or large skillet over high heat. Add bok choy, bell pepper, mushrooms, and snap peas. Cook 3 minutes or until slightly softened, stirring frequently. Add shrimp, garlic, and ginger; cook 1 minute, stirring constantly. Add pineapple juice mixture and bring to a simmer; cook 2 minutes, until the sauce is thickened. Add noodles and continue to cook until shrimp is opaque and noodles are coated with sauce, tossing with tongs to coat noodles.
    Stir in scallions and serve.

Notes

  • If you don't have (or can't find) oyster sauce, you can omit it. It's not a "make or break" ingredient, and the noodles will still be mighty tasty without it. It just adds extra oomph and umami.
  • Much of this recipe can be prepped 24 hours ahead: chop the vegetables, mix the sauce, and even boil and coat the noodles in sesame oil. Just cover and refrigerate everything separately until ready to cook.
  • Store leftovers in an airtight container and refrigerate for up to 3 days. Microwave or rewarm leftover lo mein in a skillet until heated through.

Nutrition

Serving: 2cups | Calories: 429kcal | Carbohydrates: 60g | Protein: 26g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 1009mg | Fiber: 4.5g | Sugar: 11g