Shrimp Lo Mein - photo by absentmindedprof

Chef Amy Koch adapted this from 1,000 Lowfat Recipes by Terry Blonder Golson (GREAT book), there are a ton of veggies which add color and crunch.  You can easily substitute your favorite veggies, like she did.  Use the recipe as a guide and make it your own.  

Awesome Shrimp and Vegetable Lo Mein

  • 1 teaspoon finely grated ginger
  • 2 tablespoon rice vinegar
  • 3 tablespoon soy sauce
  • 1/4 teaspoon toasted sesame oil
  • 1/2 cup chicken broth (preferably low-sodium)
  • 2 teaspoon cornstarch
  • 1/2 teaspoon of chili garlic sauce


  • 1 carrot, shredded
  • 1 red bell pepper, julienne
  • 1 yellow bell pepper, julienne
  • 1 cup snow peas, ends and strings removed, julienne same width as bell peppers
  • 3 scallions, sliced
  • 1 cup fresh bean sprouts
  • 2 tablespoon vegetable oil
  • 1 pound shrimp, peeled and de-veined
  • Juice from 1/2 lime

12 ounces Chinese noodles, cooked

Start by making sauce: Whisk together ginger, rice vinegar, soy sauce, sesame oil, chicken broth, cornstarch, and chili garlic sauce. Set aside

Heat 1 tablespoon vegetable oil in wok or large saute pan.  Season shrimp with salt and pepper, then add to heated oil.  Cook until shrimp turns pink, about 1 minute per side. Remove cooked shrimp to plate and squeeze on the lime juice. Keep warm.  

Add the other 1 tablespoon of oil to pan and add vegetables. Saute on medium-high heat until crisp tender, about 3-4 minutes.  Pour in sauce and let simmer with vegetables for 1 minutes.  Add cooked noodles and toss to combine.  Top with shrimp and serve.



AuthorDave and Amy Koch