Seamless had become way too easy of a “cooking” tool over the past few months and frankly we just weren’t finding great takeout Asian food, so I decided to venture out of my Italian and American cooking style to attempt Asian at home.
I often stay away from cooking Asian food for a laundry list of reasons (too long to list here), but when I realized cooking Lo Mein was pretty much like making my favorite Italian pasta dishes I put the list away.
This dish takes 15 minutes and you can take some side cuts by getting your veggies already prepared.
- 10 oz package of Lo Mein egg noodles
- 8-10 shrimp (deveined, peeled, tail off)
- ½ cup of snow peas
- 1 red pepper (julienned)
- 2 cloves of garlic, minced
- ½ cup of shredded carrots (just grab the bag of already shredded carrots, you can use it for salads too!)
- ½ cup of spinach or baby kale
- Mushrooms optional
- 1 tablespoon olive oil
- For the sauce:
- 3 tablespoons soy sauce
- 1 teaspoon Siracha sauce
- 2 teaspoons sugar
- 1½ teaspoons sesame oil
- 1 teaspoon ginger, ground
- Whisk together all sauce ingredients and set aside
- Get a pot of boiling water going. Cook Lo Mein noodles according to package instructions.
- Chop garlic and red peppers
- In a saute pan heat olive oil to medium heat then add the pepper, garlic shrimp cook for about 3 min in total, turning shrimp once
- Add snow peas, spinach or kale and carrots
- Drain lo mein noodles and add them to saute pan along with the sauce
- Mix all ingredients together well and enjoy!