A Low-Calorie Shrimp Lo Mein Recipe That's Better Than Takeout
Restaurant wok-fried noodle and rice dishes tend to be heavy on starch and oil, with a few token vegetables thrown in for color. Well, we're here to make our own takeout-level version at home! We prefer our lo mein long on produce, short on oil, and rich with the flavors that make Asian cuisine one of the world's best. Dig in to this shrimp lo mein recipe!
Nutrition: 490 calories, 9 g fat (2 g saturated), 680 mg sodium
Serves 4
You'll Need
12 oz lo mein noodles
1 tbsp peanut or vegetable oil
2 cloves garlic, minced
1 tbsp grated fresh ginger
4 scallions, whites and greens separated, chopped
4 oz shiitake mushrooms
2 medium carrots, cut into thin slices
½ red bell pepper, sliced
¾ lb medium shrimp, peeled and deveined
2 Tbsp oyster sauce
2 Tbsp low-sodium soy sauce
How to Make It
- Prepare the noodles according to the package instructions.
- In a wok or large skillet, heat the oil over high heat.
- When the oil is lightly smoking, add the garlic, ginger, and scallion whites and stir-fry for 30 seconds, until lightly golden.
- Add the mushrooms, carrots, and bell pepper, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion.
- Toss in the shrimp and cook until just pink and slightly firm.
- Add the cooked noodles, oyster sauce, and soy sauce to the pan.
- Cook for 1 to 2 minutes more, until the sauce is thickened and covers the noodles in a light sheen.
- Divide the mixture among 4 plates and garnish with the scallion greens.
Eat This Tip
Calorie Cutting: Forget the Fork
Our brains have nearly as much of an impact on our appetites as our stomachs do, and it's easier than you might think to trick both. One way is to forget the fork and break out the chopsticks instead. Besides being culturally correct, chopsticks make you work for your food, slowing down the eating process just enough for your brain to send signals to your stomach that it's full before you overeat. Then you can save the rest for leftovers. Consider it leftover takeout that you made-in!
