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Easy Shrimp Lo Mein with Snap Peas and Green Onions is a quick and satisfying dish that brings together succulent shrimp, chewy noodles, and vibrant veggies in a luscious, savory sauce. Perfect for busy weeknights, it’s a simple one-pan meal that’s full of flavor and ready in just 30 minutes. Get ready to indulge in this crave-worthy dish that packs a punch!
Why You’ll Love This Recipe
This Easy Shrimp Lo Mein is not only delicious but also incredibly convenient. Here’s why it stands out:
- Quick and Easy: Cook this meal in under 30 minutes!
- Flavor-Packed: A delightful mix of soy sauce and sesame oil elevates every bite.
- Colorful and Nutritious: Fresh snap peas and green onions add crunch and nutrition.
- Customizable: Swap in your favorite proteins or veggies with ease.
Ingredients
- 8 ounces lo mein noodles
- 1 pound large shrimp, peeled and deveined
- 1 cup snap peas, trimmed
- 4 green onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and pepper, to taste
- Red pepper flakes, optional for heat
How to Make Shrimp Lo Mein
- Cook the lo mein noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Season with salt, pepper, and red pepper flakes if using.
- Stir in the snap peas and cook for an additional 2 minutes, just until they are tender-crisp.
- Reduce the heat to medium and add the cooked lo mein noodles to the skillet. Pour in the soy sauce and sesame oil, tossing everything together until well combined and heated through.
- Finally, fold in the sliced green onions and adjust seasoning if needed. Serve hot and enjoy!
Tips for the Best Results
- Don’t overcook the shrimp: They should only take a few minutes to cook; overcooking will make them tough.
- Prep ahead: Chop your veggies and marinate the shrimp in soy sauce ahead of time to save on cooking time.
- Use high heat: Cooking on high heat helps achieve that stir-fried flavor and texture.
Easy Variations
- Substitute shrimp with chicken, beef, or tofu for a different protein option.
- Add other vegetables like bell peppers, carrots, or broccoli for extra color and nutrition.
- For a gluten-free version, use rice noodles and tamari instead of soy sauce.
What to Serve With It
- Steamed dumplings or potstickers for a delightful appetizer.
- A light cucumber salad dressed with rice vinegar for a refreshing side.
- Egg rolls to complement the Asian-inspired theme.
Storage and Reheating
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Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over medium heat or in the microwave until heated through. Add a splash of water or soy sauce to keep the noodles moist.
Recipe Card
Recipe Name: Easy Shrimp Lo Mein with Snap Peas and Green Onions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
8 ounces lo mein noodles
1 pound large shrimp, peeled and deveined
1 cup snap peas, trimmed
4 green onions, sliced
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
Salt and pepper, to taste
Red pepper flakes, optional for heat
Instructions:
1. Cook the lo mein noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Season with salt, pepper, and red pepper flakes if using.
4. Stir in the snap peas and cook for an additional 2 minutes, just until they are tender-crisp.
5. Reduce the heat to medium and add the cooked lo mein noodles to the skillet. Pour in the soy sauce and sesame oil, tossing everything together until well combined and heated through.
6. Finally, fold in the sliced green onions and adjust seasoning if needed. Serve hot and enjoy!
Notes: For a gluten-free version, use rice noodles and tamari instead of soy sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
8 ounces lo mein noodles
1 pound large shrimp, peeled and deveined
1 cup snap peas, trimmed
4 green onions, sliced
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
Salt and pepper, to taste
Red pepper flakes, optional for heat
Instructions:
1. Cook the lo mein noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque. Season with salt, pepper, and red pepper flakes if using.
4. Stir in the snap peas and cook for an additional 2 minutes, just until they are tender-crisp.
5. Reduce the heat to medium and add the cooked lo mein noodles to the skillet. Pour in the soy sauce and sesame oil, tossing everything together until well combined and heated through.
6. Finally, fold in the sliced green onions and adjust seasoning if needed. Serve hot and enjoy!
Notes: For a gluten-free version, use rice noodles and tamari instead of soy sauce.
