Fast & Easy Shrimp Lo Mein
Looking for a delicious, quick, and satisfying meal? This Fast & Easy Shrimp Lo Mein is perfect for those busy weeknights when you want something nutritious and flavorful without spending hours in the kitchen. Ready in just 30 minutes, this dish is packed with succulent shrimp, crisp vegetables, and perfectly seasoned noodles.
Ingredients:
- 3 tablespoons soy sauce
- 1 teaspoon packed light or dark brown sugar
- 1 teaspoon toasted sesame oil
- 1/2 medium yellow onion
- 1 large broccoli crown (about 12 ounces)
- 2 cloves garlic
- 1 medium scallion (optional)
- 8 ounces dried lo mein or udon noodles
- 12 ounces medium peeled and deveined raw shrimp (21 to 25 per pound)
- 1/4 teaspoon kosher salt, plus more for boiling noodles
- 3 tablespoons vegetable oil, divided
- 2 tablespoons water
Directions:
1. Preparation
- Boil Water: Bring a large pot of salted water to a boil over medium-high heat.
- Make the Sauce: In a small bowl, stir together 3 tablespoons soy sauce, 1 teaspoon packed brown sugar, and 1 teaspoon sesame oil until the sugar dissolves. Set aside.
- Prep Vegetables: Thinly slice 1/2 medium yellow onion, cut 1 large broccoli crown into small 1-inch florets (about 5 cups), and mince 2 garlic cloves. Thinly slice 1 scallion for garnish if desired.
2. Cooking the Noodles
- Cook Noodles: Add 8 ounces lo mein or udon noodles to the boiling water and cook according to package directions.
- Prepare Shrimp: Meanwhile, pat 12 ounces of shrimp dry with paper towels and season with 1/4 teaspoon kosher salt.
- Sear Shrimp: Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the shrimp in a single layer and sear until browned on the bottom, about 2 minutes. (They will not be fully cooked.) Transfer shrimp to a large plate and set aside.
- Cool Noodles: When noodles are ready, drain them in a colander and run under cold water until cooled. Set aside to drain while cooking vegetables.
3. Stir-Fry Vegetables and Combine
- Stir-Fry Onion: Heat the remaining 2 tablespoons vegetable oil in the pan over medium-high heat until shimmering. Add the onion, season with salt, and stir-fry until starting to brown, 2 to 3 minutes.
- Add Broccoli and Garlic: Add the broccoli and garlic, season with salt, and toss to combine. Add 2 tablespoons water, cover, and cook, stirring every minute or so, until the broccoli is bright green and crisp-tender, about 2 to 3 minutes.
- Combine Everything: Uncover and add the noodles and reserved shrimp (with any accumulated juices). Cook, tossing constantly, until the shrimp are just cooked through and the noodles are warmed through, about 2 minutes.
- Add Sauce: Pour in the sauce and toss until it evenly coats the noodles and vegetables, about 1 minute.
4. Garnish and Serve
- Garnish: Garnish with the scallions if desired.
- Serve: Serve immediately and enjoy!
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Calories: 400 kcal per serving
- Servings: 4
Enjoy your quick and easy Shrimp Lo Mein! This dish is perfect for a busy night, offering a balanced meal with minimal prep time. Bon appétit!
Fast & Easy Shrimp Lo Mein
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
3 tablespoons soy sauce
1 teaspoon packed light or dark brown sugar
1 teaspoon toasted sesame oil
1/2 medium yellow onion
1 large broccoli crown (about 12 ounces)
2 cloves garlic
1 medium scallion (optional)
8 ounces dried lo mein or udon noodles
12 ounces medium peeled and deveined raw shrimp (21 to 25 per pound)
1/4 teaspoon kosher salt, plus more for boiling noodles
3 tablespoons vegetable oil, divided
2 tablespoons water
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, make the sauce and prep the vegetables.
Stir 3 tablespoons soy sauce, 1 teaspoon packed brown sugar, and 1 teaspoon sesame oil together in a small bowl until the sugar is dissolved to make the sauce; set aside.
Thinly slice 1/2 medium yellow onion, cut 1 large broccoli crown into small 1-inch florets (about 5 cups), and mince 2 garlic cloves. Thinly slice 1 scallion for garnish if desired.
Add 8 ounces lo mein or udon noodles to the boiling water and cook according to package directions. Meanwhile, pat 1 pound cleaned shrimp dry with paper towels and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high until shimmering. Add the shrimp in a single layer, and sear until browned on the bottom, about 2 minutes (they will not be cooked through). Transfer to a large plate and take the pan off the heat if the noodles aren’t ready yet.
When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the vegetables.
Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the onion, season with salt, and stir-fry until starting to brown, 2 to 3 minutes. Add the broccoli and garlic, season with salt, and toss to combine. Add 2 tablespoons water, cover, and cook, stirring every minute or so, until the broccoli is bright green and crisp-tender, 2 to 3 minutes.
Uncover and add the noodles and reserved shrimp and any accumulated juices. Cook, tossing constantly, until the shrimp are just cooked through and the noodles are warmed through, about 2 minutes. Pour in the sauce and toss until it evenly coats the noodles and vegetables, about 1 minute. Garnish with the scallions if desired and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 kcal