It’s a given for our family that Lo Mein is on the list when we order takeout—it’s easy to love a plate of noodles in umami rich sauce. Even better when you can make it at home to suit your preference for vegetables with that pile of noodles, or you want a gluten-free option. I’ve been making this recipe for a couple of years now, adapted from Emeril’s Seafood Lo Mein recipe we tried during our season of Test Kitchen Tuesdays, and it always satisfies.
The ingredients are available in larger grocery stores, so there is nothing exotic to track down. In fact, we have used different meat (check out my Beef Lo Mein recipe), vegetables, and a variety of noodles when something on the list wasn’t available. In these photos we used Japanese buckwheat soba noodles and added thinly sliced green beans just because it is what we had on-hand, so feel free to make it your own. If using beef, pork, or chicken as an alternative to shrimp, cut the meat into small, thin strips so the cooking time is kept to a minimum.
Want a low-carb option?
Reduce the amount of noodles and increase the vegetables already listed or add in some of the following: bell pepper, fennel, leeks, parsnip, bok choy, sugar snap peas, Napa cabbage. Any vegetable easily cut into thin matchstick pieces to resemble the texture of noodles will work—this also helps the vegetables cook quickly.
Want to make it gluten-free?
Look for Tamari soy sauce, oyster sauce brands like Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce or Wok Mei, Red Boat Fish Sauce (found at Whole Foods), and swap the wheat noodles for a variety of Asian noodles or gluten-free linguini pasta. If you cannot find the gluten-free substitutions at a regular grocer or health food store, they are available to order on-line.
Plump shrimp and crisp-tender vegetables intertwine with noodles and a savory sauce for an easy weeknight one-pot meal.
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