Friday, June 17, 2011

Shrimp Lo Mein

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I love when you guys e-mail me, and I love it even more when you e-mail me and ask me to make a dish you've been wanting to try. Especially something that brings back memories of years ago. Like this Lo Mein.

When I was in college and a year or two after, my friends would usually come back to my house to wind down after being out and about. We'd all always be starving and would eat leftovers or whatever snacks were in the pantry, like all college students.

One day everyone really wanted some pasta. I didn't have tomato sauce so, on a whim, I decided to make Lo Mein using whatever ingredients I had. From that day on, everyone would always ask me to make my Lo Mein when we were at my house. I always made sure I had the ingredients on hand just in case, but every weekend, without fail, I would use them all up.

We liked ours with a little extra heat, so I would always add more red pepper flakes. And always, always more soy sauce. Just adjust the recipe to your preferred taste. Enjoy and have a fabulous weekend!

Printable Recipe


  • 1 lb. spaghetti, thin or regular
  • 1 lb. raw shrimp, peeled and deveined
  • 1/2 cup soy sauce
  • 2 tbsp. vegetable oil, separated
  • 1 cup frozen broccoli florets
  • 1 (8 oz.) can mushrooms, sliced
  • 1 (8 oz.) can water chestnuts, sliced
  • 1 tbsp. fresh garlic, minced
  • 1 tbsp. peeled fresh ginger, minced
  • 1 tsp. crushed red pepper flakes
  • 1 1/2 cups fat-free chicken broth
  • 1/4 tsp. salt

Combine soy sauce and shrimp in a large zip lock bag. Cover and refrigerate for 30 minutes. Drain, reserving soy sauce.

Cook pasta as directed on package. When done, toss with 1 tsp. oil. Reserve.

Heat 1 tbsp. oil in a large skillet. Add garlic and ginger and cook for one minute. Add frozen broccoli and cook for 2-3 minutes before adding water chestnuts and mushrooms. Cook for an additional minute or until heated through. Remove vegetables from pan and keep warm.

Heat 1 tbsp. oil in the same pan. Add shrimp and cook for one minute. Pour in the reserved soy sauce, broth, red pepper flakes and salt. Bring to a boil. Toss in the reserved vegetables and heat through. Add cooked pasta and combine. Taste and adjust soy sauce and red pepper flakes as desired.

Source: The Savvy Kitchen

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