You know how this past winter I’d start out saying something like “while I was out running the trails, I came up with this recipe”. Well considering my running days are over until I most likely get surgery on my foot, you are now going to read a lot of “while I was out riding, I came up with this recipe”. And this is one of them.
So, the other day I was out riding my bike ;). I headed out on an empty stomach since I had scheduled some meetings later that day and I just needed to get out the door. Needless to say about 5 minutes into it, my stomach was growling at me and all I could think about was food. I needed fast since I was pushing my time. I obviously needed things that would cook quickly to refuel my muscles since it was an accidental fasting training ride.
Lately I’ve been craving a lo mein recipe and since it’s a stir-fry and stir-fry’s are fast, I started thinking about what all I had in the kitchen. Since I keep the pantry and freezer pretty well stocked, I had everything I really needed. Now did I have things like bean sprouts? No, I don’t eat them. Did I have shrimp in the freezer. Yes I did! Did I have the soy sauce, oyster sauce and some sirarcha – yes I did! That is the basic sauce for an easy lo mein recipe. So it didn’t matter if I had “exact” ingredients to what you typically get at a restaurant, I was going to be able to make an easy shrimp lo mein recipe because I didn’t have to follow any “rules”.
I’m going to write the recipe for 2 servings because I know it’s not as easy for all you guys to “wing it” when it comes to combining ingredients. An optional ingredient or step you can do if you want it be a slightly more authentic lo mein recipe: mix together a tablespoon of cold water and cornstarch and add that at the end. I didn’t do it. I just felt like it was unnecessary step for a post ride meal.
Related Recipe: Asian Vegetable Noodle Salad
Shrimp Lo Mein Recipe
- 4 ounces of lo mein noodles or fettuccine or spaghetti
- 1/2 pound peeled and deveined shrimp
- 1 cup of broccoli, sliced
- 1/2 small red bell pepper, sliced
- 1/2 small red or yellow onion, sliced
- 1/2 cup julienned carrots - I keep a bag in the fridge at all times.
- 2 scallions cut in half and leghtwise
- 1 tablespoon olive oil or canola oil or coconut oil
- 1 tablespoon soy sauce
- 1 tablespoon + 1 teaspoon oyster sauce
- 2 tablespoons water
- 1 teaspoon or more of sirarcha if you like spicy
- Salt for the water
- Optional Veggies: mushrooms, bean sprouts, water chestnuts, basil
- Bring a large pot of water to a boil.
- While that's happening, go ahead and slice all the veggies and heat a sauté pan or wok to high heat. Make the sauce by combining the soy sauce, oyster sauce, sirarcha and water. Set aside.
- This is when you get to multi-task. Add salt to the water and then the pasta. Cook according to the package or by type of pasta. Now add in the veggies to the pan or wok. Keep stirring and moving it around. They should get tender pretty quickly. Maybe 3-4 minutes. Add in the shrimp. They'll take maybe another 2-3 minutes. The pasta should be done or close. If it's not. Turn the heat off the stir-fry. Once the pasta is done, drain and add into the veggies, shrimp mixture. Turn the heat back up if you had to turn it off and add in the sauce. Start with half and then add as needed. I've found throughout the years, everyone is different and you can't take it back out.
- As soon as everything in incorporated, serve!