Best Dinner Food
Shrimp Lo Mein
Lo mein—a Chinese dish that means stirred noodles—is a standard takeout order for many Americans, but making it at home is an opportunity to not only expand your culinary repertoire, but to cut down on expensive delivery. Lo mein noodles are stirred into a sauce—in this case, a mixture of soy, lime, sugar, Sriracha, ginger, garlic, and sesame oil. What’s not to like? You’ll also fold in shrimp and sautéed vegetables like bell peppers, scallions, and mushrooms, plus fresh baby bok choy. You can customize the veggies exactly to your liking—the best part about cooking at home.
Ingredients
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8 ounces lo mein noodles or spaghetti
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¼ cup soy sauce or tamari
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2 tablespoons fresh lime juice (from 1 lime)
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2 tablespoons sugar
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1 ½ teaspoons sriracha
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2 teaspoons grated fresh ginger (from a 2-in. piece), divided
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3 cloves garlic, finely chopped, divided
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4 tablespoons sesame oil, divided
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4 ounces shiitake mushrooms, stemmed and sliced
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1 red bell pepper, sliced
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1 bunch scallions, thinly sliced
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1 pound medium shrimp, peeled and deveined
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3 heads baby bok choy, halved lengthwise, quartered if large
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2 tablespoons toasted sesame seeds
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½ cup loosely packed fresh cilantro leaves
Directions
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Cook noodles according to package directions; drain.
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Whisk soy sauce, lime juice, sugar, sriracha, 1 teaspoon ginger, a third of the garlic, and 2 tablespoons oil.
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Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add mushrooms and cook, stirring, until browned, 4 to 5 minutes. Add bell pepper, scallions, and remaining 1 teaspoon ginger and two-thirds garlic; cook, stirring often, until softened, 2 to 3 minutes. Add shrimp to skillet and cook, stirring occasionally, until pink, 2 to 3 minutes. Add bok choy and cook, covered, until bright green and tender, about 2 minutes.
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Remove from heat. Add soy sauce mixture and noodles and toss to coat.
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Top with sesame seeds and cilantro.