Ingredients
Equipment
Method
Directions:
- Step 1: Cook the Noodles - Begin by boiling water in a pot. Once boiling, add the lo mein noodles and cook according to the package instructions, usually around 3-4 minutes. Drain and set aside.
- Step 2: Prepare the Sauce - In a small bowl, whisk together the lime juice, light brown sugar, soy sauce, Sriracha hot sauce, and fresh grated ginger. Set this sauce aside.
- Step 3: Sauté the Aromatics - In a large skillet or wok, heat 2 tablespoons of sesame oil and 1 tablespoon of unsalted butter over medium heat. Once the butter is melted, add minced garlic and sauté for about 30 seconds until fragrant.
- Step 4: Cook the Eggs - Pour the beaten eggs into the skillet and stir gently until scrambled and fully cooked. Remove the eggs from the skillet and set aside.
- Step 5: Cook the Shrimp - In the same skillet, add the remaining 1 teaspoon of sesame oil. Add the medium shrimp and sprinkle with crushed red pepper flakes. Cook for about 2-3 minutes, until the shrimp turn pink and are cooked through.
- Step 6: Add the Vegetables - Next, toss in the frozen broccoli florets and frozen red bell pepper strips directly from the freezer. Stir-fry for about 3-4 minutes until they are heated through and tender.
- Step 7: Combine Everything - Add the cooked lo mein noodles and the prepared sauce to the skillet. Toss everything together over medium heat for 1-2 minutes until the noodles are well-coated and heated through. Finally, fold in the scrambled eggs.
- Step 8: Taste and Adjust - Taste your 20-Minute Shrimp and Broccoli Lo Mein and adjust the seasoning with salt if necessary. Remember, the soy sauce is already salty, so go easy on the salt.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a splash of water or soy sauce to prevent drying.
- Freeze in a freezer-safe container for up to 3 months; thaw overnight before reheating.