Shrimp Lo Mein, Chicken Lo Mein, Beef Lo Mein, Vegetable Lo Mein… Whatever you like, you can customize this recipe to fit your tastes or to fit what you have in your kitchen. Adaptability is something that I love in a recipe, because sometimes I just forget what I have on hand. This Lo Mein recipe is a great place to start, and you can add in your own choice of protein and vegetables. As you all know, I’m a big fan of creating your favorite takeout dinners at home!
Here’s what you need…
Cook the pasta according to package directions, stopping a few minutes short of “done”. Drain, rinse with cold water, and set aside.
Heat some oil in a large pan over medium heat. Add your choice of vegetables and cook until crisp-tender. (The time will vary depending on vegetables chosen.) A few vegetable suggestions: broccoli, carrots, celery, thinly sliced onion, bell peppers (any color), corn, peas, etc! I’m sure there are more great choices you all can think of.
Remove the veggies to a large bowl and set it aside.
Heat some more oil in the same pan. Add the ginger and garlic; cook and stir for 1 to 2 minutes, until fragrant. Add the hoisin and soy. If you’ve never cooked with hoisin sauce before, it’s a thick bean-based barbecue-like sauce. There really isn’t a good substitute for it (flavor-speaking), so it’s worth buying a small jar to keep in your refrigerator. Mix together the chicken broth and cornstarch until it’s smooth before adding to pan. This keeps the cornstarch from getting lumpy in the sauce. Cook and stir until the sauce is thick. Pour the sauce over vegetables.
Heat more oil in the same pan. Add the shrimp and cook just until done. If you are using another protein (such as chicken), cook it appropriately. Chicken should not be pink at all, whereas a slight amount of pink with beef is OK.
Add the vegetables/sauce and pasta to pan. Stir well and cook for about 3 to 4 minutes, until heated through.
If desired, sprinkle the lo mein with sesame seeds and chopped green onion. I used a mix of black and white sesame seeds, just for fun.
Shrimp Lo Mein
Ingredients
- 1/2 pound spaghetti or angel hair pasta
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- 1-2 tablespoons vegetable or canola oil
- 2 teaspoons freshly grated ginger
- 1 garlic clove
- 4-5 cups mixed vegetable suggestions in post
- 1/2 to 1 pound raw shrimp peeled & deveined
- sesame seeds optional
- chopped green onion optional
Instructions
- Cook pasta according to package directions, stopping a few minutes short of "done". Drain, rinse with cold water, and set aside.
- Heat some oil in a large pan over medium heat. Add vegetables and cook until crisp-tender. (Time will vary depending on vegetables chosen.) Remove veggies to a large bowl and set aside.
- Heat some more oil in same pan. Add ginger and garlic; cook and stir for 1 to 2 minutes, until fragrant. Add hoisin and soy. Mix together chicken broth and cornstarch until smooth before adding to pan. Cook and stir until sauce is thick. Pour sauce over vegetables.
- Heat more oil in same pan. Add the shrimp and cook just until done. If using another protein (such as chicken), cook until done.
- Add vegetables/sauce and pasta to pan. Stir well and cook for 3 to 4 minutes, until heated through.
Adapted from Spoonfull
