Sherry's Favorite Shrimp Lo-mein Recipe

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Sherry's favorite shrimp lo-mein

sherry monfils


This is my perfected shrimp lo-mein that I absolutely love, it's so tasty!

★★★★★ 1 vote
15 Min
20 Min


8 oz
angel hair pasta
1 tsp
sesame oil
3/4 c
1/4 c
light soy sauce
2 Tbsp
1 Tbsp
oyster sauce, found in the asian cooking aisle
1/2 tsp
ground ginger
1 Tbsp
canola oil
1 lb
medium shrimp, peeled, deveined, cut into 1/2" pieces
1 Tbsp
canola oil
3/4 c
sliced green bell pepper
3/4 c
chopped celery
3/4 c
broccoli florets, i used frozen, thawed
3/4 c
sugar snap peas
1/2 c
sliced onion
1/2 c
shredded bok-choy cabbage
1 tsp
minced garlic in olive oil, from a jar
1 Tbsp
oyster sauce, found in asian-cooking aisle


1Cook pasta as directed,toss w/ sesame oil, set aside. In bowl, whisk together water, soy sauce, cornstarch, oyster sauce and ground ginger.
2Heat 1 tbsp oil in wok or lg skillet, over med-high heat. Cook shrimp, stirring, until pink. Remove shrimp from pan. Heat 1 tbsp oil in wok. Add green bell pepper, celery, broccoli, snap peas, onion, cabbage and garlic. Cook, stirring until slightly tender.
3Pour soy sauce mix over veggies. Bring to a simmer. Cook until thickened. Return shrimp to wok and heat through. Toss mix w/ pasta.

About this Recipe

Regional Style: Asian
Other Tags: Quick & Easy, Healthy