The Shrimp and Vegetable Lo Mein

Well, if you LOVE veggies and shrimp as much as we do, then you will REALLY enjoy this very filling and delicious Shrimp and Vegetable Lo Mein. This dish can be eaten during fasting times, if you are a vegetarian, or just love a good Lo Mein. My test, whether or not a recipe is good, is my little girl and my husband, and when this made it to the dinner table, they went nuts….LOL. Love that !!! This recipe is for 6-8 dinner size portions, or you can really WOW your friends, and bring this as your contribution to your next pot luck. There are so many vegetables in this dish, which gets you lots of wonderful vitamins. There are 2 pots that will be used for this dish. One is to boil your pasta in, and the other is to saute your vegetables and shrimp in. Here we go….
Step 1
4 teaspoons canola oil
4 teaspoons sesame oil
1 large onion, diced
1 cup carrots, peeled, washed, sliced (I used baby carrots, and just them in the middle)
1 red bell pepper, washed and cut into strips
1/2 lb (little 8 oz container) sliced mushrooms
1/2 lb. snow peas, washed, with stem tips cut off
4 stalks celery, washed and sliced
1 lb napa cabbage, shredded thick and washed
4 cloves garlic, minced or chopped (about 1 tablespoon)
Stir fry all above ingredients from Step 1 on medium for about 15 minutes.
Step 2
2 lb raw shrimp, heads removed, peeled, and cleaned
3 stalks green onions, washed and sliced
1/3 cup soy sauce
fresh cracked pepper (about 1/4 teaspoon)
1 teaspoon ground ginger
1-2 tbsp toasted sesame seeds (in 400 degree oven, bake sesame seeds on baking sheet in middle of oven for 3-4 minutes, and remove promptly)
Next, add ingredients from Step 2 to your wok, and continue cooking on medium for another 5 minutes, or until shrimp are pink and cooked all the way. 
Step 3
9.5 oz udon, cooked (Authentic Japanese wheat noodles- these take only about 4 minutes to cook, and are found in the international food aisle. If you can not find these, then don’t worry, and just use your favorite pasta, perhaps linguine, in place of the Japanese noodles.)
1/2 cup cilantro, washed and minced, for garnish
Last, but not least, add your noodles to your mixture and carefully toss well with tongs. Transfer to a big platter or individual plates, and garnish with cilantro. Enjoy !!!

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