20-Minute Shrimp and Broccoli Lo Mein

20-Minute Shrimp and Broccoli Lo Mein

20-Minute Shrimp and Broccoli Lo Mein, in light of the fact that we should be genuine, at times we simply need a speedy and scrumptious, noodle dish. Stacked with delicious shrimp, crunchy broccoli, thus much flavor. The entire family will love it!

Hey and glad Monday! Today we're keeping things straightforward with this simple formula for 20-Minute Shrimp and Broccoli Lo Mein. So in the event that you were uncertain exactly what to make for supper today… read on, old buddy; I have you secured.

For this formula you'll require shrimp (ideally effectively stripped), broccoli (I utilized solidified to spare time), red ringer pepper cuts (once more, I utilized solidified here) lo mein noodles (you can discover these in the ethnic nourishment path at most markets), a pat of spread, squashed red pepper pieces, 2 eggs, sesame oil, soy sauce, lime juice, new ground ginger, sriracha sauce, garlic, and only a kiss of dark colored sugar.

The principal thing you'll do is set the water to warm on the stove, at that point you can prepare the sauce and cook the shrimp/veggies as it comes to bubble. The lo mein noodles I utilized just took 4 minutes to bubble, so ensure you watch out for them once you place them in the pot.

20-Minute Shrimp and Broccoli Lo Mein

Also try our recipe : SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS

Ingredients :

  • (1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
  • Juice of 1 large lime, about 2 tablespoons
  • 1 Tablespoon light brown sugar
  • 3 Tablespoons soy sauce
  • 2 Tablespoons Sriracha hot sauce
  • 2 Teaspoons fresh grated ginger
  • 2 tablespoons + 1 teaspoon sesame oil, divided
  • 1 tablespoon unsalted butter
  • 1/2 tsp crushed red pepper flakes
  • 2 large eggs, lightly beaten
  • 1/2 pound medium shrimp, peeled
  • 2 cups frozen broccoli florets, not thawed
  • 1 cup frozen red bell pepper strips, not thawed
  • 4 cloves garlic, minced
  • Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)

Instructions :
  1. Bring a large pot of water to boil. Once the water reaches a rolling boil, add in the lo mein noodles and cook for 3-4 minutes, or according to package instructions.
  2. While you wait for the water to boil, prepare your sauce:
  3. In a small bowl combine the lime juice, brown sugar, soy sauce, sriracha, ginger, and 1 teaspoon of the sesame oil; whisk well to combine. Set aside until needed.
  4. Melt the butter in a large non-stick skillet over medium heat. Add in the crushed red pepper flakes, then pour in the beaten eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
  5. Add 1 tablespoon of the sesame oil to the pan and increase the heat to medium-high. Add in shrimp and cook for 1 to 2 minutes on each side, or just until firm and pink. Remove shrimp with a slotted spoon and transfer to a clean plate; set aside. Add the broccoli and red pepper strips to the pan, increase heat to high, and add in the remaining sesame oil; stir fry until just charred; about 3-4 minutes. Stir in garlic and cook for one minute, or until fragrant.
  6. Add drained noodles to the skillet along with the cooked egg, shrimp, and prepared sauce. Reduce the heat to medium-low, and stir well, making sure all ingredients are coated with the sauce. Cook for a minute or so, just to ensure all ingredients have been warmed. Serve at once.


Read more our recipe : DILL PICKLE CHICKEN SALAD

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