Shrimp Lo Mein
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 25 min · Shellfish · pescatarian, dairy-free
486 cal
24g protein
66g carbs
14g fat
per serving · estimated
Ingredients
- 9 1/2 oz fresh egg lo mein noodles
- 5 1/2 oz peeled shrimp
- 1 1/4 cups napa cabbage, shredded
- 1 carrot, julienned
- 2, cut into lengths scallions
- 1 1/4 tbsp oyster sauce
- 1 tbsp light soy sauce
- 3/4 tsp toasted sesame oil
- 2 cloves, minced garlic
- 1 1/4 tbsp neutral oil
Method (tap to check — screen stays awake)
- Boil the noodles until just tender, drain, and toss with a little oil to prevent sticking.
- Stir-fry the shrimp in 1 tbsp oil over high heat for 1 minute until pink, then remove.
- Add remaining oil, garlic, carrot, and cabbage and stir-fry 2 minutes until crisp-tender.
- Add the noodles, oyster sauce, and soy sauce and toss over high heat for 2 minutes.
- Return the shrimp with the scallions, drizzle sesame oil, and toss 1 minute to combine.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.