Before our trip to Cabo, my mom came to visit and it’s always a good time when Janet Jackson arrives. A typical visit from Janet turns into her and Brian sitting on the couch making fun of me and gossiping about everyone in our families. Oh and she loves to also say Brian is her favorite child – but don’t worry I don’t feel left out :/
So to join in on their conversation faster, I wanted to make something that was quick and tasty, this Shrimp Lo Mein. If I could live on noodles I would, and this new recipe has made me fall in love with Lo Mein noodles even more. Brian and I have been on a roll when making Asian inspired dishes lately, and I wanted to mix in my love of noodles. Contrary to my feelings about noodles, my mom is not a fan and I knew it would be a stretch to get her to try this dish. She loved it! After eating her first bowl, she asked for seconds. While out bellies filled up with noodles, we made our rounds of family gossip. I call that a successful visit.
Shrimp Lo Mein
- 8 oz. Lo Mein noodles
- ½ pound of shrimp, cooked and peeled
- 1/2 cup vegetable broth
- ½ cup of frozen mixed vegetables
- 1 cup snow peas
- ½ of medium red onion
- 2 tbsp. Soy sauce
- ½ tsp. Sesame seed oil
- 1 tbsp. olive oil
- Chopped scallions for garnish
- First in a medium pan on medium high heat, heat the olive oil.
- Add the vegetables and onions, cook until vegetables are soft.
- While vegetables are cooking, boil water and follow the instructions on the package to cook the noodles. Helpful hint: add a couple drops of olive oil to help the noodles from sticking.
- Once vegetables are soft, add the cooked shrimp and cook until shrimp are warmed.
- In a small bowl, mix the vegetable broth and soy sauce and set aside.
- Once noodles are cooked, add into the pan and combine evenly with the vegetables.
- Then add the soy sauce and vegetable broth mixture into the pan and evenly coat the noodles.
- Last but not least, add and mix in the sesame seed oil.
- Scoop into bowls, garnish with scallions, and enjoy!