Shrimp Lo Mein With Red And Green Pepper is a simple yet flavorful stir-fry dish that’s perfect for weeknight dinners. The tender shrimp is cooked to perfection, while the vibrant red and green peppers, snap peas, garlic, and ginger add a wonderful crunch and aroma. Tossed in a savory sauce made with soy, oyster, and hoisin sauce, this lo mein dish brings together the best of Asian flavors. The noodles absorb the sauce, creating a delicious balance of textures and tastes. Garnish with green onions and sesame seeds for an extra layer of flavor and presentation.
This Shrimp Lo Mein With Red And Green Pepper is a flavorful and colorful dish that’s perfect for a quick dinner. The combination of tender shrimp, vibrant peppers, and snap peas all tossed in a savory sauce creates a balanced and delicious meal. Let’s dive into the ingredients you’ll need to get started.
INGREDIENTS
- Lo mein noodles: 8 oz of lo mein noodles or spaghetti, providing the base for the dish.
- Shrimp: 1 pound of shrimp, peeled and deveined, for a protein-packed addition.
- Vegetable oil: 2 tablespoons to stir-fry the shrimp and vegetables.
- Red and green bell peppers: 1 of each, thinly sliced, for color and crunch.
- Snap peas: 1 cup, adding a fresh, crisp texture to the dish.
- Garlic and ginger: 2 cloves garlic, minced, and 1 tablespoon fresh ginger, minced, for aromatic flavor.
- Soy sauce: 1/4 cup for the savory base of the sauce.
- Oyster sauce: 2 tablespoons for a rich, umami flavor.
- Hoisin sauce: 1 tablespoon to add a hint of sweetness to the sauce.
- Sesame oil: 1 teaspoon for a nutty finish to the dish.
- Green onions: 2, chopped, for garnish.
- Sesame seeds (optional): For an extra layer of garnish and flavor.
INSTRUCTIONS
- Step 1:
- Begin by cooking the lo mein noodles or spaghetti according to the package instructions. Once cooked, drain and set the noodles aside.
- Step 2:
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook for 3-4 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Step 3:
- In the same skillet, add the red and green bell peppers, snap peas, minced garlic, and minced ginger. Stir-fry the vegetables for 3-4 minutes until they are tender but still slightly crisp.
- Step 4:
- Return the cooked shrimp to the skillet and add the cooked noodles.
- Step 5:
- In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour the sauce over the noodles and shrimp, tossing everything together to ensure an even coating.
- Step 6:
- Continue cooking for another 2-3 minutes, allowing the flavors to meld and everything to heat through.
- Step 7:
- Garnish with chopped green onions and sesame seeds (optional) before serving. Enjoy your Shrimp Lo Mein while warm.
Serving and Storage Tips
- Serve the Shrimp Lo Mein warm, straight from the skillet, for the best flavor and texture. It pairs well with a side of steamed rice or a simple salad.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to revive the flavors.
- This dish is also great for meal prep. You can portion out servings into containers and enjoy throughout the week.
Helpful Notes
- You can easily swap out the shrimp for chicken, beef, or tofu if you prefer a different protein in this dish.
- For added heat, sprinkle some red pepper flakes or drizzle a bit of sriracha over the finished lo mein.
- Feel free to add additional vegetables such as mushrooms, carrots, or bok choy to enhance the flavor and texture of the dish.
Tips from well-known chefs
- Chef David Chang recommends undercooking the noodles slightly before stir-frying to ensure they don’t become too soft when tossed in the sauce.
- Chef Ming Tsai suggests adding a touch of rice vinegar to the sauce for a bit of acidity and brightness.
- Chef Jet Tila advises letting the shrimp rest for a few minutes before tossing them back in the pan to keep them juicy and tender.