Shrimp Lo Mein!

Asian cuisine is great to cook. I love the intense flavors and crisp veggies included. I was trying to figure out what I wanted to make for Sunday dinner and be able to incorporate the snow peas that was purchased from the farmers market. Sundays are usually reserved for the slow cooker. I found a cool recipe for chicken Lo Mein. I was over eating chicken so decided to switch to shrimp. Sunday morning I gathered all my ingredients and did my own spin on the Lo Mein.

I received such great feedback on my Instagram account, so I decided to post about it. My recipe is posted below for your use. It came out delicious and I can’t wait to try variations of my recipe!

Shrimp Lo Mein 1 package of lo mein noodles 2 tablespoon canola oil 1 bell pepper cut in strips 1 cup shredded carrots 2 cups broccoli florets 2 cups snow peas 1 cup sliced mushrooms 2 lbs raw shrimp peeled and tail off ( you can use a pound, but I like having shrimp in every bite) 2 tsp old bay 2 tsp any Asian seasoning you may have on hand 1 tsp black pepper Sauce: 3 tablespoons low sodium soy sauce 1/2 cup brown sugar 2 tablespoons oyster sauce 1 tablespoon hoisin sauce Splash of sesame oil (be careful; it’s strong) 1 tablespoon finely chopped ginger 1 tablespoon finely chopped garlic Instructions: Mix all sauce ingredients and set aside. Adjust seasonings according to your taste. If it is too salty, add more brown sugar. If it is too thick, add a little water. Cook the noodles according to the package directions. Boil a pot of hot water. When the water is rapidly boiling, add the broccoli and let boil for about 2 minutes. Remove the broccoli and rinse under cold water to stop the cooking process. Add the snow peas to the same boiling water and cook for 2 minutes and rinse. Both veggies should be bright green. This method is called blanching. It will soften the veggies a little before finishing in your lo mein. Add the canola oil to your wok or large saucepan over medium/ high heat. Sauté your shrimp and season accordingly. Stir constantly. When your shrimp are pink and firm; remove from the wok. Add a little more oil if needed. Add the carrots, mushrooms and pepper and sauté until veggies begin to cook. Add your broccoli and snow peas to the wok and stir around. Add your cooked shrimp, cooked noodles and sauce. Stir everything until it is all incorporated. Take and adjust your seasonings if needed. Serve hot.