Quick Shrimp Lo Mein with Udon Noodles, Green Beans and Carrots

If you love the sweet and savory flavors of Chinese takeout but want to skip the excess fat and sodium, this shrimp lo mein is for you. Made with tender shrimp, crunchy carrots, crisp green beans and hearty udon noodles, all tossed in a rich hoisin-soy sauce, this dish delivers all the satisfaction of your favorite takeout without the guilt.

Best of all, it comes together in just 30 minutes, making it a perfect weeknight dinner. The combination of fresh ginger, garlic and scallions adds aromatic depth, while the sauce coats every noodle perfectly. Serve it straight from the pan for a quick, delicious meal that will have you ditching those takeout menus for good.

Log in to save recipes and build weekly shopping lists.

Ingredients

16 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit CarrotsView ingredient guideLike ingredientDislike ingredient

16 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 jar Hoisin Sauce JarView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the stem ends of the green beans and cut into 1-inch pieces. Peel and mince the ginger. Mince the garlic. Thinly slice the scallions. Peel the carrots, halve them lengthwise, then slice into thin half-moons.
2. Heat a large drizzle of olive oil in a large tall-sided pan over medium-high heat. Add the green beans and cook, tossing occasionally, until slightly tender, about 3-4 minutes. Add the carrots and continue cooking until both vegetables are tender, another 3-4 minutes. Season with salt and pepper to taste.
3. Meanwhile, make the sauce: In a small bowl, combine the soy sauce, veggie stock concentrates, 2 tablespoons hoisin sauce, 4 teaspoons sugar and 1/2 cup water. Stir until well blended.
4. Add the shrimp, minced ginger, sliced scallions and minced garlic to the pan. Cook, tossing, until the shrimp are almost opaque, about 1-2 minutes. Season with salt and pepper.
5. Pour the sauce into the pan and cook until it reduces and thickens slightly, about 2-3 minutes. Add the udon noodles and an additional drizzle of olive oil if the pan seems dry. Toss everything together and cook until the noodles are tender and heated through, about 3-4 minutes. If the pan becomes too dry, add a splash of water or a little more oil. Adjust seasoning with salt and pepper.
6. Divide the lo mein between bowls and serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute udon noodles with lo mein egg noodles, soba noodles or even spaghetti in a pinch. Adjust cooking time according to package directions.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave with a splash of water to refresh the sauce.

Is this recipe gluten-free?

This recipe contains wheat from the udon noodles and soy sauce. To make it gluten-free, use gluten-free noodles and tamari or coconut aminos instead of soy sauce.