Shrimp & Veggie Lo Mein

Posted on Posted in Asian Inspired, Blogging, Family, Healthy, Main Dish, My Favorites, Recipes, Veggies

When I was pregnant with all three of my children, I had some strange cravings that came and went.  If you have ever been pregnant, you know exactly what I am talking about!  They all pretty much sounded fabulous.  In reality though, some were bad combinations.  I mean, really bad.

My head was like: “Yea, this is gonna be uh-mazing!”  My stomach, on the other hand, was like: “There is something clearly WRONG with you.”

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Most of the cravings I had though, stuck.  I couldn’t get enough of them.  My grandma used to say if I ate too much of it, my kid would come out looking like it! Really?! Silliest thing in the world if you ask me.  I mean, I can’t imagine a baby looking like a burrito or a pickle…that’s just old wives tales or scare tactics for unhealthy eating!  What baby wanted, baby got and that is that.  Never tell a pregnant woman she can’t eat something she’s craving unless you have a strong desire for being punched in the throat.

My go-to pregnancy craving was Chinese Food.  I used to have my husband make a run for 6 egg rolls.  For me.  I repeat, for me as in I did not share.  That happened with all my pregnancies.  Chinese food was a big part of them.  Especially this one Chinese Restaurant…Ugh, they were totally on PAR with their menu.  It was hands down ridiculously delicious!!! It is just sad now because they changed owners and the quality of their dishes just went Ka-Putt!!  Maybe we (the family and I) are just too picky? Maybe.  Maybe not.

Anyhoo, I have been craving Lo Mein for the past week.  There is no baby involved in this craving.  Just a crazy lady wanting Chinese food.  It is easy to make and as always, feeds an army! I hope you try it out and give me feedback 🙂

Shrimp & Veggie Lo Mein

Prep Time: 1 hour

Cook Time: 30 minutes

Shrimp & Veggie Lo Mein


  • 1 lb Lo Mein Noodles, cooked to al'dente (Linguine will work too)
  • 1 lb Shrimp, peeled and deveined
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 Garlic Clove, minced
  • 1 Pinch Red Pepper Chile Flakes
  • Salt and Pepper
    For the Sauce
  • 4 tbsp Soy Sauce, reduced sodium if possible
  • 2 tbps Brown Sugar
  • 2 tsp Sesame Oil
  • 1 Garlic Cloves, minced
  • 1/4 tsp Ginger, ground
  • 1/4 tsp Fresh Ginger, peeled and zested
  • 1 tbsp Rice Wine Vinegar
  • 1/4 tsp Sriracha Sauce
    For the Veggies
  • 8 oz Mushrooms, sliced
  • 1/2 cup Fresh Green Beans, chopped
  • 1 Green Onion, thinly sliced, using both green and white part
  • 1 Red Bell Pepper, chopped (seeds and stem discarded)
  • 1 Zucchini, sliced and halved
  • 1/2 can Baby Corn
  • 1/2 cup Bok Choy, cubed
  • 1 Carrot, shredded
  • 3 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 Garlic Cloves, minced
  • Salt and Pepper


  • Cook noodles as directed (or as preferred) and when they are done, drain and set aside.
  • In a large skillet, heat olive oil and butter on medium high heat. Add the cleaned shrimp, garlic and red pepper flakes. Season with salt and pepper. Cook for approximately 5 minutes, stirring occasionally. When done, carefully remove shrimp to a plate but save the oil that remains inside the pan if any.
  • In that same skillet over medium heat, add remaining olive oil, butter and garlic. Add mushrooms and cook until tender and somewhat caramelized. Add the white portion of the sliced green onion, green beans and red bell pepper. Saute for 7-10 mintues, stirring occasionally to prevent sticking.
  • Add zucchini, baby corn and bok choy. Cook for an additional 7-10 minutes and continue to stir to prevent sticking but be careful not to over stir.
  • Add carrots and add salt and pepper to taste if needed. Cook for 5 minutes.
  • In the meantime, in a measuring cup, combine soy sauce, sugar, sesame oil, garlic, ground ginger, fresh ginger, vinegar and sriracha sauce. Stir and set aside.
  • Once everything is ready: In a large serving bowl, add the cooked noodles, shrimp and veggies. Pour the sauce mixture over it and using tongs, gently grab and turn the noodles to coat evenly with the sauce. Sprinkle remaining green onion (green part) over the top.
  • Serve immediately and enjoy!
  • Notes

    Time can be saved by multi-tasking. While the noodles are cooking, cook the shrimp. Veggies can be chopped and prepped the night before or if you have an extra set of hands in the kitchen, get them to wash up and help prep them! It is never too early to get children in the kitchen to start learning...even if they just help get ingredients out!

    Foodstirs, Inc

    What are your thoughts?