Shrimp Lo Mein Stir Fry with Ginger Soy Sauce
A quick and easy lo mein recipe that's light and fresh and less than 1/2 the calories, salt and oil of typical Chinese Lo Mein takeout with no skimp on flavor! We used our Ginger Soy Infusion Sauce on these noodles stir fried with jumbo shrimp, fresh basil, green onions and bell pepper. You can swap out any protein you want in this recipe, chicken, beef, pork, tofu and add whatever vegetables you have in your fridge - carrots, napa cabbage, onions, mushrooms, etc. Lo mein is so easy to make and it's a great way to use up leftover proteins or veggies, you can even use spaghetti noodles if you don't have lo mein noodles - might not be as authentic but there is really not that much difference in taste.
Shrimp Lo Mein Stir Fry with Ginger Soy Sauce - Serves 2
Shrimp - thawed and peeled (I used 4 Jumbo shrimp but use as many as you want depending on size of your shrimp - I used Jumbo because I had some in my freezer)
2 Cloves Garlic Minced
1 Tbs Sesame Oil
1 Tbs Vegetable Oil
1/2 package Dry Lo Mein Noodles or fresh if preferred
3/4 Cup Wozz! Ginger Soy Infusion Sauce, Dressing & Marinade
Fresh Basil Leaves - a handful or so
Fresh Green Onions sliced at an angle
1/2 Large Red Pepper - cut into thin slices
Peanuts - unsalted and crushed
Cook lo mein noodles according to package directions (I only used 1/2 a package to serve 2)
Lightly season shrimp with salt.
In a large skillet on medium high heat, add vegetable oil and sesame oil, then add minced garlic.
Add shrimp and saute for a couple minutes until pink. Remove from pan and set aside.
To your skillet add sliced red pepper (or whatever additional veggies you want to add- carrot, mushrooms, onions, etc.) and saute for 30 seconds or so.
Add cooked lo mein noodles to the pan and add Ginger Soy Infusion Sauce, cook for a minute or so, stirring and coating ginger soy with noodles, until hot. Add basil leaves and sliced green onions and add back your shrimp, toss all together.
Serve and garnish with crushed peanuts.