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Spicy Vegetable Lo Mein
with Broccoli & Carrots
20 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
To give this noodle dish a fresh, spicy kick of flavor, we’re tossing springy lo mein noodles with a piquant sauce of cumin-Sichuan peppercorn sauce, tahini, and more. It deliciously elevates a duo of tender sautéed broccoli and carrots.
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NutritionPER SERVING
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Calories810 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ lb Fresh Lo Mein Noodles (Previously Frozen)
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6 oz Carrots
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½ lb Broccoli
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2 Scallions
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1 Tbsp Sesame Oil
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3 Tbsps Cumin & Sichuan Peppercorn Sauce
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2 Tbsps Soy Glaze
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2 Tbsps Tahini
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Black & White Sesame Seeds
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1 Poblano Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.
2
Cook the vegetables & shrimp
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the pepper pieces, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
3
Make the sauce
Meanwhile, in a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.
4
Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
5
Finish the noodles & serve your dish
To the pan of cooked shrimp, add the cooked vegetables, cooked noodles, and sauce. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished shrimp and noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.
2
Cook the vegetables & shrimp
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the pepper pieces, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
3
Make the sauce
Meanwhile, in a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.
4
Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
5
Finish the noodles & serve your dish
To the pan of cooked shrimp, add the cooked vegetables, cooked noodles, and sauce. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished shrimp and noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs