This easy shrimp lo mein recipe can be on your table in 30 minutes and is a great way to incorporate a lot of healthy veggies into your diet. Be sure to add this recipe to your meal plan! You will love it.
Shrimp Lo Mein Recipe
I’ve been in a cooking rut lately – cooking the same ole recipes I always cook. I’m so glad it’s March and am hopeful that my February blahs will leave with the month. Fortunately, I’ve got a great friend who is not in a rut and she always tells me when she comes up with something I won’t want to miss. This shrimp lo mein recipe is her creation and it is fantastic – a great way to use up any straggling veggies you happen to have in your fridge. Not only is it easy to make, but it helps prevent food waste too! So, make this today, ok?
I also love this recipe because it’s so easy to prep ahead to save a ton of time during busy evenings. It’s possible to cut all of the veggies ahead of time and store in the fridge. You can even cook the noodles earlier in the day and reheat under warm water. I have learned all of these cooking hacks from my friend Robin. If we lived in the same area, we’d easily be sister wives. I get so much more accomplished when she’s around!
By the way, for even quicker veggie prep, be sure to use a julienne cutter – they make quick work out of match-sticking the carrots! Yes, another tip I have learned from Robin. 🙂
I really like the shrimp in this recipe, but you could substitute any type of protein you’d prefer – chicken, pork, or beef; or tofu would probably also be delicious if you’re a vegetarian. You can also omit the protein and enjoy a lovely veggie stir-fry for Meatless Monday!
For the shrimp
For the stir fry
For the sauce
This recipe satisfies my cravings for healthier Chinese food. I hope you like it too!