"Making a delicious Chinese dish is super easy. For better searing results, use a seasoned wok." — Dreamshards8
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1 (8 ounce) package
uncooked medium shrimp, peeled and deveined
yellow onion, thinly sliced
crimini mushrooms, sliced
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.
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.
I used step two for wonton noodles with carrots and cabbage. Amazing flavor without being too much, very yummy!
So I didn't have all the ingredients. All I had was the garlic powder, ground ginger, spaghetti, brown sugar, canola oil, chicken,the egg and mixed frozen veggies and It still came out great! =)
I have always loved lomein, but hate the greasy version from take out places. This recipe is easy and tasty. It's a keeper!
Loved it added sambal for a bit of heat and sesame seeds
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Shrimp Lo Mein
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 129
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