Quick and Easy 30-Minute Teriyaki Shrimp Lo Mein Delight
This 30-Minute Teriyaki Shrimp Lo Mein combines shrimp, vegetables, and noodles in a quick and satisfying dish.
Equipment
- Large sauté pan
- Pot for boiling water
Ingredients
For the Stir-Fry
- 2 tablespoons Vegetable Oil Can substitute with canola or olive oil.
- 1 pound Tiger Shrimp Main protein; can be replaced with chicken, pork, beef, or tofu.
- 1 cup Red Pepper Can substitute with bell peppers or snap peas.
- 4 cups Coleslaw Mix Can use fresh shredded cabbage.
- 4 stalks Green Onions Can be swapped for regular onions or shallots.
- 1 cup Snow Peas Other quick-cooking vegetables like broccoli or bok choy work too.
- 8 ounces Ramen Noodles Can substitute with soba noodles or spaghetti.
For the Teriyaki Sauce
- 3/4 cup Teriyaki Sauce Can use homemade or store-bought for convenience.
Instructions
Cooking Steps
- Pour vegetable oil into a large, deep-sided sauté pan over medium heat and let it warm up.
- Add sliced red pepper and coleslaw mix to the pan and cook for about 2 minutes until softened.
- Boil a pot of water and soak ramen noodles in it for about 3 minutes, then drain and rinse.
- Add the tiger shrimp to the sauté pan, mix well, cover, and cook for 3-5 minutes until shrimp are pink.
- Toss in snow peas and chopped green onions, stir, and let cook for 1 minute.
- Pour in teriyaki sauce and mix to coat, simmer for 1 minute.
- Add the cooked noodles and remaining sauce, stir and cook for another 2 minutes. Serve hot.
Notes
Optional: Garnish with sesame seeds or chopped cilantro for added flavor. Store leftovers in an airtight container for up to 4 days.