Weekly Winner: Lovely, Luscious Lo Mein

shrimp lo meinI never met a noodle I didn’t like.  I don’t care what it’s made of – what’s more important to me is what is served with it. (Although I am not above making some spaghetti and butter and calling it dinner… or lunch… or, heck, breakfast if you scramble and egg in it!)  But I digress.

Shrimp Lo Mein is a tasty version of a classic take out or delivery dish.  This version is quicker than delivery and a way-healthier option thanks to the shrimp and loads of veggies included.  The recipe comes from Real Simple and is honestly, just that.

Shrimp Lo Mein

Serves 4


  • 8 ounces lo mein noodles or spaghetti
  • ¼ cup soy sauce or tamari
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons sugar
  • 1½ teaspoons sriracha
  • 2 teaspoons grated fresh ginger (from a 2-in. piece), divided
  • 3 cloves garlic, finely chopped, divided
  • 4 tablespoons sesame oil, divided
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 1 red bell pepper, sliced
  • 1 bunch scallions, thinly sliced
  • 1 pound medium shrimp, peeled and deveined
  • 3 heads baby bok choy, halved lengthwise, quartered if large
  • 2 tablespoons toasted sesame seeds
  • ½ cup loosely packed fresh cilantro leaves [in my house, just for hubby]


  1. Cook noodles according to package directions; drain
  2. Whisk soy sauce, lime juice, sugar, sriracha, 1 teaspoon ginger, a third of the garlic, and 2 tablespoons oil,
  3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high.  Add mushrooms and cook, stirring, until browned, 4 to 5 minutes. Add bell pepper, scallions, and remaining 1 teaspoon ginger and two-thirds garlic; cook, stirring often until softened, 2 to 3 minutes.  Add shrimp to skillet and cook, stirring occasionally, until pink, 2 to 3 minutes. Add bok choy and cook, covered, until bright green and tender, about 2 minutes.
  4. Remove from heat.  Add soy sauce mixture and noodles and toss to coat.
  5. Top with sesame seeds [and cilantro, if you must].

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