Chicken and Shrimp Lo Mein
When you're craving take out flavors but want to save money, this recipe won't disappoint. The crispy shrimp pop and the lo mein grabs all the flavors from the juicy sauce.
Servings: 4
Calories: 359kcal
Ingredients
- 1 Tsp Olive Oil
- 8 Oz Lo Mein
- 1 tbsp Olive Oil
- 1.5 Tbsp Garlic minced
- 1 Tsp Ginger minced
- 6 Oz Shrimp Size 13/15 or 16/20
- 3 Oz Chicken Thighs Diced
- 1 Cup White Onion Sliced
- 1 Cup Carrots Cut into sticks
- 1 Cup Zucchini Cut into sticks
- 1 Cup Bell Pepper Sliced
- 2 Cups Green cabbage Sliced
- 1 Cup Button Mushrooms Sliced
- 1 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce Dark Soy
- 1 Tbsp Rice Vinegar
- 1 Tbsp Hoisin Sauce
- 1 Tsp Gochujang
- 1 Tsp Black pepper
Instructions
- Boil lo mein Noodles until al dente, drain and set aside. Follow instructions on package (cook times are different for raw vs. pre- boiled)
- Heat oil in a large fry pan or wok on medium-high heat add garlic and ginger, saute for 30 seconds
- Add shrimp to the garlic and ginger and continue to and cook 2 min on each side, then remove shrimp and set aside
- Add chicken to pan keeping temp on med-high temp and cook until golden brown, then remove and set aside
- Add onion and carrot, saute on med-high heat for 2-3 minutes (keep in pan)
- Add zucchini and bell pepper with onion can carrots and continue to cook for another 2-3 minutes. Add Cabbage and mushrooms and continue to cook for 2 minutes
- Add Oyster, Soy, Vinegar, Hoisin, Gochujang and Black pepper and stir
- Add in cooked lo mein noodles to incorporate sauce and veggies
Notes
Sprinkle with chopped green onion
Nutrition
Calories: 359kcal | Carbohydrates: 57g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1346mg | Potassium: 649mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6642IU | Vitamin C: 73mg | Calcium: 83mg | Iron: 1mg