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Shrimp and Vegetable Lo Mein  (Not yet rated)

A quick and hearty lo mein dish. Feel free to adjust the vegetables on this one!

Cal: 316 Fat: 15g Carbs: 33g Protein: 14g Fiber: 5g
More Nutrition...

Original recipe serves 6

Ingredients (serves 6)

½ 2x 3x Reset

  • 8 ounces lo mein noodles ; or spaghetti, uncooked
  • 1 teaspoon oyster sauce
  • 8 ounces shrimp ; peeled and deveined
  • 1/2 cup bamboo shoots ; sliced
  • 1 1/2 teaspoons sesame oil
  • 4 cloves garlic ; minced
  • 2 teaspoons peanut oil
  • 1 1/2 teaspoons cornstarch
  • 1 cup carrots ; julienned
  • 1 teaspoon ginger ; fresh, minced
  • 1/2 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/4 cup soy sauce
  • 6 medium scallions ; thinly sliced
  • 1/2 medium red bell pepper ; julienned
  • 6 ounces peas
  • 1/4 cup water ; cold
  • In My Kitchen

  • Directions

    Cook the noodles according the package directions. Add the shrimp two minutes before it is done.

    Drain the noodles and shrimp, and add to a large bowl. Add the scallions and toss with the sesame oil. Set aside.

    In a small bowl, mix the cornstarch and water. Set aside.

    Heat the peanut oil in a large pot over high heat.  Add the ginger and garlic and cook for 1 to 2 minutes or until fragrant and golden, stirring constantly.

    Add the remaining vegetables, stirring constantly. Cook until just tender.

    Add the sauces and cornstarch mixture. Mix well to combine and bring to a boil.

    Toss the noodles with the vegetable mixture and serve immediately.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 316.3
    Total Sugars: 4.8g
    Carb.: 33.3g
    Fiber: 4.5g
    Total Fats: 15.1g
    Cholesterol: 95.3mg
    Protein: 13.7g
    Sodium: 1057.3mg

    *Data provided by USDA

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