Shrimp and Sesame Lo Mein

This dish is sweet, savory, has a delicious crunch from the vegetables and a seafood bite from the shrimp. The sesame seeds add a delicious crisp with some much needed sesame flavoring.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Chinese

Keyword: dinner, gluten free, health, healthy, lunch, noodles, pasta

Prep Time: 5

Cook Time: 20

Servings: servings

Calories: 296kcal

Equipment

Skillet

Ingredients

½ lb shrimp peeled
1 onion chopped
½ cup carrots shredded
1 red bell pepper sliced
¾ cup coconut aminos
1 tablespoon rice vinegar
1 tablespoon sesame oil
¼ cup honey
1 teaspoon ground ginger
1 teaspoon Chinese five spice
salt and pepper to taste
1 lb rice noodles
⅛ cup sesame seeds
1 tablespoon arrowroot powder
2 tablespoon water
green onions sliced to garnish

Instructions

Slice red bell pepper, chop onion and shred carrots. Add to a skillet with sesame oil and cook until softened.
In a bowl add sesame oil, coconut aminos, rice vinegar, honey, ground ginger, Chinese five spice and salt and pepper. Mix well until honey is incorporated.
Add sauce to a skillet and bring to a simmer.
Mix arrowroot powder and water until dissolved. Add the arrowroot powder to the sauce and mix in.
Allow to simmer until it thickens (about 8-10 minutes) stirring occasionally.
While the sauce is cooking, cook the noodles according to the box.
Add peeled shrimp to the sauce and allow them to cook until pink.
Add noodles mix well.
Sprinkle sesame seeds on top and garnish with green onions.

Notes

Save leftovers in the fridge up to 5 days. Reheat before enjoying.

Nutrition