Search thousands of recipes reviewed by home cooks like you.

Easy Shrimp Lo Mein

Easy Shrimp Lo Mein

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Dreamshards8

Dreamshards8

Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 834 kcal
  • 42%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 109.5g
  • 35%
  • Protein:
  • 63.9 g
  • 128%
  • Cholesterol:
  • 557 mg
  • 186%
  • Sodium:
  • 2240 mg
  • 90%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
  3. Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

pato
11

pato

7/23/2012

This was really good! Normally I modify the ingredients of a dish after cooking, but this one is good just as it is. I did add a few tablespoons of water late in the cooking process because things were drying out, but I probably could have avoided that with better timing. Really tasty, I had seconds.

Nashville Nosher
8

Nashville Nosher

1/23/2013

I'll admit that I was looking for a dish to use up some random vegetables in the fridge and this one fit the bill! The only real changes I made were to use ALL the vegetables I had (onions, mushrooms, cabbage, broccoli, and a green bell pepper.) Other than that, I had to use all fish sauce since I was fresh out of oyster. I also used fresh garlic, sauteed with the veggies, instead of garlic powder. I'm fairly sad I was out of eggs, because I think they would be a great addition to this dish. Luckily, I have plans to make it again, so I'll let ya know! This was great and I can't wait to eat the leftovers for lunch...if they make it that long.

Maili
6

Maili

9/20/2012

I used step two for wonton noodles with carrots and cabbage. Amazing flavor without being too much, very yummy!

Similar recipes

ADVERTISEMENT