I tried to make a house lo mein for my husband and I used the shrimp marinade from this recipe. He said the shrimp was the best part of the dish! I will try again with the same marinade on all of the meat and possibly even the rest of the recipe.
We really liked this! We couldn't find snow peas so we used snap peas. We also added mushrooms. Other than that we followed directions as is. Very tasty!
It was definitely a Thai recipe, I'm not the biggest fan of Thai but it was nice and simple enough to make. Suggestion: I did add some brown sugar at the end and it really added to the dish.
This recipe turned out to be a little more time consuming than I expected - mostly peeling the shrimp. When I first tried it, I thought it was ok but that I'd leave the lo mein to my local chinese restaurant. It just didn't taste like the take out that I've grown to adore and the time it took didn't seem worth the 'not quite right' taste. But as I kept eating, the simple flavors grew on me. It is now 1 hour after dinner and I can't stop thinking about the left overs!! Although a bit time consuming, I will certainly make this recipe again. Perhaps with some broccoli next time. And I would love to be able to find some fresh lo mein but the fettuccine did just fine. My sauce also didn't thicken as much as I would've expected but I suspect I may have just gotten a little impatient and not given it enough time.
This is a definite keeper!! I used collard greens torn up instead of Bok Choy which was very expensive. I also added a few sliced fresh mushrooms. Otherwise made to recipe. I did have to add a bit more oil. This tastes great, is quick to make and is a beautiful presentation. I sprinkled with regular sesame seeds and black ones. I halved the recipe and got 4 generous servings.
We loved this recipe! I also added a bit of sugar, (just a teaspoon) and about two tablespoons of sherry, since my old recipe had those included. I also added some mushrooms and water chestnuts and didn't have any bean sprouts on hand. The sauce makes it! I also had to use beef broth because my son is allergic to chicken. It was delicious and I don't think that made a lot of difference. My old recipe came from a very old Chinese cookbook and is pretty much the same. I don't know why a previous reviewer thought this was a Thai recipe. Oh, I also stir fried everything in vegetable oil and added the sesame oil at the end. Thanks for posting!
Made this for dinner tonight. The flavor was just so so and needed salt. My kids all complained that it just tasted like unflavored cooked shrimp. Sorry!
My husband gives this a 10 - in keeping with f.com rating I will happily give it a 5 star. I scaled it back as a side dish for 2 (would easily have served 3) and other than the addition of mushrooms and bean sprouts made as directed. We will definitely be enjoying this for years to come. Thanks for posting!
We used shredded carrots, broccoli florets, celery, and snow peas for the veggies. I added ingredients to the pan based on cooking times (celery and broccoli first) until all the veggies were cooked, then added my shrimp in with the veggies and cooked until done. Then added the sauce and noodles to everything in the pan. I'm not one for a bunch of little batches and getting extra dishes dirty. This definitely needed reduced sodium soy sauce, which I didn't have on hand. All in all very good, and pretty good for us. thanks
This was wonderful, and very easy to make. I made it exactly as described. I will be adding this recipe to my rotation!