Shrimp and Broccoli Lo Mein



Recipe Information

Total Time: 

20 minutes



Lo mein is a classic Chinese-American dish. In this recipe, veggies are the star, mixing with the noodles, shrimp and nutty water chestnuts for a bright, irresistible, plant-forward dish. Egg noodles are traditional for lo mein, or you can also use whole wheat spaghetti for an extra boost of fiber and whole grain.


  • 1/2 lb. lo mein noodles or whole wheat spaghetti


  • 1/2 cup chicken or vegetable stock
  • 3 tablespoons tamari
  • 1 teaspoon arrowroot
  • 1 teaspoon dark sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons Sriracha sauce (optional)
  • 1 tablespoon sugar

Stir fry

  • 1 tablespoon vegetable oil
  • 1 lb. large shrimp, peeled and deveined
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped garlic
  • 4 cups broccoli florets
  • 1 large carrot, julienned
  • 4 large scallions, 1-inch pieces
  • 1 8-oz. can sliced water chestnuts, drained


  1. Put on a pot of water to cook the noodles. Cook according to package directions, then drain and reserve.
  2. In a bowl, stir together the stock, tamari, arrowroot, sesame oil, vinegar, Sriracha sauce and sugar, and reserve.
  3. Heat a large wok or saute pan over high heat, and swirl in the vegetable oil. Add the garlic and ginger and stir frequently for about 2 minutes. Add the broccoli, carrots, scallions and water chestnuts and stir for another 2 minutes. Keep stirring until the vegetables are crisp-tender. Stir the stock mixture before pouring into the hot pan, continuing to stir until the sauce is thickened and glossy. Add the shrimp and simmer in the sauce until cooked. Stir in the drained noodles and toss to coat. Serve hot.

Serving Suggestion

Lo mein can be served as a main dish or as a side. Try pairing with fried cabbage or roasted vegetables.

Nutritional Information

450 calories, 8 g. fat, 145 mg. cholesterol, 1430 mg. sodium, 66 g. carbohydrate, 14 g. fiber, 32 g. protein