SHRIMP LO MEIN
This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)
Provided by Manda
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients and set aside for 10 minutes.
- In skillet or wok, heat 1 tsp oil over high heat.
- Drain shrimp, reserving soy mixture.
- Cook shrimp until pink, 2-3 minutes.
- Remove from skillet.
- Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
- Add to shrimp.
- Cook cabbage in skillet with remaining oil 1 minute.
- Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
- Cook until thickened, 1 minute.
- Remove from heat and mix in scallion and fettucini.
Nutrition Facts : Calories 463.1, Fat 8.1, SaturatedFat 1.5, Cholesterol 238.9, Sodium 2570.3, Carbohydrate 60.7, Fiber 6.7, Sugar 8.1, Protein 37.4
LO MEIN
Way better than takeout
Provided by Stephanie
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- In a small bowl or measuring cup, whisk together the soy sauces, sesame oil, sugar and ground ginger. Set aside.
- Heat the oil over medium heat and add the garlic and cook, stirring occasionally until slighly golden.
- Turn up the heat to medium high and add the mushrooms, cooking and tossing occasionally, until soft.
- Add the carrots and snow peas and toss for 1-2 minutes, until tender crisp.
- Mix in the noodles, spinach, and sauce. Toss until well combined. Taste and season with salt, if desired. Sprinkle on the green onions and enjoy immediately.
Nutrition Facts : Calories 276 kcal, Carbohydrate 47.7 g, Protein 10.9 g, Fat 4.9 g, SaturatedFat 0.7 g, Cholesterol 55 mg, Sodium 461 mg, Fiber 1.3 g, Sugar 2.9 g, ServingSize 1 serving
CHINESE - SHRIMP LO MEIN
This Shrimp Lo Mein sounds wonderful, simply wonderful. What's not too like, Stir-fried shrimp, assorted veggies and egg noodles generously coated in a salty and spicy sauce. Seasoned with with the Chinese trinity - garlic, ginger and scallions. This dish promises to be quicker and better than takeout, ready in just 35...
Provided by Baby Kato
Categories Pasta Sides
Time 35m
Number Of Ingredients 19
Steps:
- 1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
- 2. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
- 3. For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds.
- 4. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes.
- 5. Transfer the shrimp and aromatics to a plate and reserve.
- 6. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions.
- 7. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage.
- 8. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
- 9. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce.
- 10. Add the sauce to the pan with the vegetables and bring to a simmer.
- 11. Toss in the reserved shrimp, aromatics and noodles and serve!
SHRIMP LO MEIN
Shrimp Lo Mein is an easy dish to make at home and tastes just as good as any restaurant version. Prepare the ingredients ahead of time for an easy lo mein.
Provided by Bill
Categories Noodles and Pasta
Time 45m
Number Of Ingredients 19
Steps:
- Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.
- If you can't find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don't stick together. Always prepare your noodles just before you are ready to make the dish, so they don't dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.
- Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.
- Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.
- Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!
- At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!
Nutrition Facts : Calories 328 kcal, Carbohydrate 38 g, Protein 20 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 176 mg, Sodium 908 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SHRIMP LO MEIN
Make and share this Shrimp Lo Mein recipe from Food.com.
Provided by Food.com
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the noodles:.
- In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
- For the sauce:.
- Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
- For the lo mein:.
- Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
- In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
- Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
Nutrition Facts : Calories 446.6, Fat 14.2, SaturatedFat 2.2, Cholesterol 191.3, Sodium 1883.4, Carbohydrate 53.2, Fiber 3.4, Sugar 3.5, Protein 25.7
QUICK SHRIMP LO MEIN
Lo Mein is a Cantonese dish meaning "stirred noodle". Traditionally Lo Mein is a variation of wonton noodles where all the components including the noodles are served separately. Lo Mein in Mandarin is known as "Ban Mein" i.e. mixed sauce noodle and not necessarily stir fried together, just tossed together. This makes for a simple satisfying supper great as a family sharing plate with other dishes. Don't be phased by what seems like a long list of ingredients - pre-cook the noodles, combine the ingredients for the sauce. Stir-fry the main ingredients and toss the noodles and ingredients in the sauce. To ensure the shrimp does not get overcooked, ensure the ingredients are added in quick succession in the wok and that all the ingredients are pre-chopped.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
- Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
- Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.
SHRIMP LO MEIN RECIPE
Shrimp Lo Mein - the best and most delicious Shrimp Lo Mein recipe ever! Made with Simply Asia Chinese Style Lo Mein Noodles, it's better than Chinese restaurants.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Cook the lo mein according to package instructions. Rinse with cold water after cooking, drain and set aside.
- Prepare the Sauce in a small bowl. Stir to mix well. Set aside.
- Heat up a skillet on high heat. Add the cooking oil. Saute the garlic, then add the shrimp and stir-fry until the surface turns white. Add the bok choy and red bell pepper, stir to combine well.
- Add the Sauce into the skillet, stir to mix with the ingredients. Transfer the Lo Mein into the skillet, stir to coat well with the sauce and combine well with the ingredients. Top the lo mein with the white sesame, serve hot.
Nutrition Facts : Calories 329 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 2531 milligrams sodium, Sugar 6 grams sugar
SHRIMP LO MEIN
Steps:
- For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
- For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
- For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
- In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
- Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
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PORK SHRIMP VEGETABLE LO MEIN RECIPE - TODAY'S DELIGHT
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5/5 (2)Category Main CourseCuisine ChineseCalories 510 per serving
- Use fresh, frozen or dried noodles. Please follow instructions on the package. If using dried noodles, please refer above “How to Prepare Dried Noodle when cooking Lo Mein”.
DELICIOUS SHRIMP LO MEIN IN 13 MINUTES [STEP BY STEP RECIPE]
From tastierr.com
4.5/5 (2)Total Time 13 minsEstimated Reading Time 3 mins
- Bring a large pot of water to boil. Add noodles and cook for 5 to 7 minutes, until just tender. Transfer cooked noodles to colander. Rinse under cold running water. Drain well. Toss in 1 tablespoon of vegetable oil.
SHRIMP LO MEIN (30 MINUTE MEAL) - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (26)Total Time 27 minsCategory Dinner, Entree, Lunch, Main CourseCalories 248 per serving
- Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
- Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
SHRIMP LO MEIN - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Reviews 2Total Time 30 minsServings 4
- Make the sauce. Mix together the stock, water, cornstarch and soy sauce. Stir well and set aside.
- Boil noodles. Bring a pot of water to a boil, and then add the noodles and cook until al dente. This will take about 3 minutes. Drain the noodles and run it under cold water so that it retains its bite. Add the sesame oil to prevent the noodles from sticking together.
- Toss the noodles and other ingredients together. Heat a wok over high heat and add the oil. Add the ginger, mushrooms, and garlic and toss together for a few seconds. Add the shrimp and stir until cooked. It should not take more than 1 minute. Add the chye sim leaves and toss together for 1 minute. As the shrimps start to turn pink, add the Shaoxing wine. Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked noodles and season with the sesame oil and dark soy sauce. Stir everything together for 1 minute, making sure all the noodles are well coated in the sauce. Season with pepper.
SHRIMP CHOW MEIN - LO MEIN RECIPE (7 EASY INGREDIENTS SWAP)
From easycookingwithmolly.com
Reviews 21Calories 300 per servingCategory Seafood
- Egg Noodles: the authentic Chinese recipe calls for Chinese egg noodles or long noodles (as they are popularly called), but, you can use any long noodles (boxed or even spaghetti goes well too).
- Fresh Shrimp: I’d recommend using fresh (cleaned, head-off and deveined) shrimp, but you can even use frozen uncooked shrimps or even cooked frozen shrimps too.
- Dark Soy Sauce: This is my favorite kind of soy sauce to use as it’s richer in flavor and gives a nice dark coating to the recipes. It’s slightly sweet and much thicker than the regular/light soy sauce that’s available.
- Oyster Sauce: Used for instant flavoring in Chinese / Asian dishes and gives you that nice glaze on recipes. You can use ‘Mirin / Light Soy Sauce with sugar’ or simply skip this ingredient.
- Sesame Oil: This is used in most Chinese cooking and especially ‘Stir-Fry’s recipes’ as the oil has a high smoking point. Hence it heats up quick and doesn’t burn easily.
- Chinese Wok: It’s best used in stir-fry dishes, chow mein/lo mein especially as it’s thin metal utensil that quickly heats up and evenly distributes the heat.
- Bonus Tip: Vegetables: Have you ever noticed that most of the Chinese/Asian recipes veggies are cut in a similar style? They are either all thickly cut or thinly cut but you’d never find a recipe where you see a mix of both …hm, right!
SHRIMP LO MEIN RECIPE - WENT HERE 8 THIS
From wenthere8this.com
4.8/5 (30)Total Time 20 minsCategory Main CourseCalories 604 per serving
- If you bought dry noodles, cook them according to the instructions on the box, drain and set aside.
- Pat shrimp dry with paper towels and season with black and white pepper. Add to pan and stir fry until they turn pink, about 1-2 minutes, and remove with a slotted spoon; set aside. ***It's best to cook the shrimp in batches so you don't overcrowd the pan - if you overcrowd, they will steam instead of stir fry***
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From stripedspatula.com
5/5 (11)Total Time 30 minsCategory Main CourseCalories 711 per serving
- Boil lo mein noodles in a pot of lightly-salted water for 3-5 minutes, until al dente. Drain and rinse under cool water. Set aside.
- While the noodles are boiling, whisk together light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, sesame oil, and white pepper in a bowl. Set aside.
- Cut the scallions in half to divide them into the dark green and white/light green parts. Thinly-slice the white/light green parts. Cut the dark green parts into 1 or 2 segments of about 2 inches. Set aside.
SHRIMP LO MEIN (ONLY 30 MINUTES) - MOMSDISH
From momsdish.com
4.8/5 Total Time 30 minsCategory Main CourseCalories 317 per serving
- Into hot water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside.
- Dice carrots, bell pepper, broccoli and onion into two-inch pieces. Using a hot skillet with sesame oil, cook shrimp until it's golden brown, remove from the skillet and set aside.
THE EASIEST SHRIMP LO MEIN RECIPE - REAL SIMPLE
From realsimple.com
4/5 (9)Total Time 25 mins
- Whisk soy sauce, lime juice, sugar, sriracha, 1 teaspoon ginger, a third of the garlic, and 2 tablespoons oil.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add mushrooms and cook, stirring, until browned, 4 to 5 minutes. Add bell pepper, scallions, and remaining 1 teaspoon ginger and two-thirds garlic; cook, stirring often, until softened, 2 to 3 minutes. Add shrimp to skillet and cook, stirring occasionally, until pink, 2 to 3 minutes. Add bok choy and cook, covered, until bright green and tender, about 2 minutes.
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