Shrimp lo mein
Slurpable noodles, crisp vegetables and shrimp in a savory-sweet soy sauce, the takeout order you can make in one skillet.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $4.16 a serving
- 450 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 8 oz lo mein noodles
- 1 tbsp sesame oil, divided
- 2 tbsp oyster sauce
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- 1 red bell pepper, thinly sliced
- 2 cups coleslaw mix
- 3 cloves garlic, minced
- 4 green onions, cut into 2-inch pieces
From your pantry
- 3 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil, divided
Each serving has about 450 calories, 33 g protein, 49 g carbs and 14 g fat, and costs about $4.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No raw shrimp? Frozen raw shrimp works.
- No red bell peppers? Yellow bell peppers work.
- No coleslaw mix? Green cabbage or red cabbage works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water . Cook the noodles as the package says, then and with of the sesame oil.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
High heatTimer: 4 min
the soy sauce, oyster sauce, the rest of the sesame oil and the sugar together.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat 1 tablespoon of the vegetable oil in a large or wok over high heat. Cook the shrimp 1 to 2 minutes per side, until pink and opaque, then move them to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
High heatTimer: 2 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Add the rest of the oil, the bell pepper and coleslaw mix and -fry for 2 to 3 minutes, until just tender.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heatTimer: 2 min 30 sec
Add the garlic and green onions and for 30 seconds.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heatTimer: 30 sec
Add the noodles, shrimp and sauce and with tongs for 1 to 2 minutes, until everything is coated and hot. Serve right away.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 1 min 30 sec
Dolly’s tip: Lift and toss rather than stir. Tongs keep the noodles from clumping and breaking.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
