Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sheet-Pan Shrimp Lo Mein
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 17 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 107 milligrams
- Sodium
- 1474 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 4 grams
- Sugar
- 12 grams
- Protein
- 27 grams
While shrimp lo mein is normally stir-fried in a wok, this version of the Chinese-American classic is cooked and tossed together on a sheet pan. This method takes advantage of the pan's large surface area and the intense heat of the broiler, which allow you to cook a generous amount of lo mein (enough to feed 4) without the constant stirring. If you want to step it up a notch, we recommend adding minced garlic (along with the shrimp) and a splash of Chinese dark soy sauce.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 17 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 107 milligrams
- Sodium
- 1474 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 4 grams
- Sugar
- 12 grams
- Protein
- 27 grams
Ingredients
Directions
- Bring a large pot of water to a boil. Preheat the broiler with a rack 4 inches from the heat source. Stir together the soy sauce, oyster sauce, sesame oil and sugar in a small bowl until the sugar dissolves; set aside.
- Toss the bok choy, carrots, bell pepper and scallion pieces with 1 tablespoon vegetable oil on a large baking sheet; spread out in a single layer. Season lightly with salt and pepper. Broil the vegetables until they start to char on top, about 3 minutes.
- Flip the bok choy and push the vegetables closer together to make room for the shrimp. Add the shrimp in a single layer. Season lightly with salt and pepper and drizzle with 1 tablespoon vegetable oil. Broil until the shrimp is just cooked through and the vegetables are crisp-tender, about 2 more minutes.
- Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain and shake dry in a colander. Snip into pieces with kitchen shears if the noodles are very long. Top the shrimp and vegetables with the noodles, soy sauce mixture and remaining 2 tablespoons vegetable oil. Toss everything together with tongs. Divide among bowls. Top with the sliced scallions.
