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  • Writer's pictureThe Crooked Ladle

Shrimp Lo Mein with Zoodle Noodles - A Just as Delicious Healthier Option

Shrimp Lo Mein with Zoodle Noodles - The Low Carb Way


Shrimp Lo Mein the Zoodle Noodle Way

(Sounds like the start of a Dr. Seuss rhyme)


Lo Mein is a Chinese dish that is typically made with egg noodles, vegetables and meat or seafood. You can use any egg noodle or even Japanese yakisoba noodles. Spaghetti and fettuccini noodles will also work. To enjoy this in a bit heathier way, I’ve replaced the noodles with zucchini noodles also known as zoodles. If you are trying to reduce your carbs or just want to try something more healthy, zuchinni is a great substitute for noodles because they take on the flavor of the sauce surrounding them.


Having stated the above, you can see there are any number of ways you can make Lo Mein with various vegetables, meats and seafood. If I get a good amount of interest in this recipe, I will add other variations to my recipe blog.


I prefer my Lo Mein on the saucy side, so this recipe has lots of wonderful sauce to the vegetable ratio. You might be asking what is the difference between Chow Mein and Lo Mein. The simple difference is that Chow Mein uses dried noodles and Lo Mein uses soft noodles. My husband really enjoys this recipe and if you can get any man to look forward to eating zucchini, that’s a good thing.



Serves: 2

Prep Time: 20 minutes


Cooking Time: 15 minutes


Suggested Tools:


· Large 6-quart pot

· Medium skillet

(at least 10 inches or more)

· Vegetable spiralizer (refer to alternatives in note below)

· Colander

· Medium bowl

· Chopping board

· Chopping knife

· Large stir spoon

· Measuring cups

· Measuring spoons

· Tongs

· Can opener


Note: If you don't have a spiralizer, don't dispair; there are a number of other alternatives that work just as well and that you might even prefer such as:

  • mandoline

  • potato peeler or julienne peeler

  • box grater


Ingredients:


· Shrimp (size 21-25 or 31-40) uncooked, peeled and deveined

[the shrimp count is an indicator of how many shrimps make up one pound]

· 2 medium fresh zucchinis

· 1 ½ cup broccoli florets, chopped to one-inch pieces

· ½ cup canned sliced water chestnuts, rough cut

· ¼ cup green onions, well chopped (including best of green ends)

· ½ cup chicken broth

· 2 tablespoons hoisin sauce

· 2 tablespoons soy sauce (Tamari sauce for gluten-free)

· 1 teaspoon sesame oil

· 1 teaspoon sugar

· 2 teaspoons cornstarch

· 2 tablespoons vegetable oil, preferably canola or peanut oil

· 2 garlic cloves, finely minced or 2 teaspoons

· Salt to taste


Optional Garnish: Crushed peanuts or cashews



Instructions:


1. In a medium bowl, whisk together the chicken broth, hoisin sauce, sugar, soy sauce, sesame oil and cornstarch. Set aside for later use.


2. Fill the large pot half way with water and add a generous amount of salt to the pot. Bring the water to a low boil and let it remain at a low boil while moving onto step 3 below.



3. In a medium skillet add the oil and heat the oil over medium heat. When the oil is hot, add the chopped broccoli and sauté for about ten minutes. Turn the heat down to medium-low and add the chopped water chestnuts and stir occasionally while the broccoli becomes tender which takes about ten minutes. After the brocolli is tender, add the shrimp and garlic and stir occasionally while cooking until the shrimp turns pink on all sides. It is more effective to turn the shrimp with tongs to ensure they are cooked on all sides.


4. Meanwhile, drop the zucchini zoodles into the boiling water and cook for one minute. Drain the zucchini in a colander and shake out the water well.



5. Give the chicken broth mixture a little stir and pour it into the skillet with the shrimp and vegetables and turn the stove top temperature up to medium-high heat [A higher heat is required to thicken the sauce]. Stir the sauce all the while it is thickening then turn the heat back down to medium-low to low once the sauce has achieved a nice gravy thickness.



6. Add the drained zucchini zoodles to the skillet with the shrimp and vegetables and stir so the zoodles are evenly coated with the sauce. When all of the ingredients are evenly heated, divide the Lo Mein into either individual plates/dishes or pour all into a serving bowl and sprinkle with the green onions. Enjoy!


Note: You can also choose to sprinkle crushed peanuts or cashews on top.



The Crooked Ladle


Savor the taste

1 Comment


jeannemkell
Jan 16, 2022

Looks delicious. I'd have to substitute the shrimp for chicken or beef.

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