Shrimp Lo Mein

Last night I got a craving for some Chinese food. Rather than order take out or go out to eat I decided to make Shrimp Lo Mein at home. Chinese food can be notoriously high in fat and sodium, and some restaurants use MSG which isn't good for any of us. This homemade version is loaded with fresh veggies, packed with protein and fiber, and much lower in sodium than the restaurant versions. This recipe is dairy free, and can easily be made gluten-free by swapping out the pasta, or vegetarian/vegan by swapping out shrimp for tofu or tempeh. 


Total cook time: 20-25min

Servings: 4


  • 2 1/2 cups low-sodium chicken broth
  • 1 cup water
  • 8 oz uncooked whole wheat spaghetti
  • 1 1/2 cups broccoli slaw
  • 1 1/2 cups sugar snap peas
  • 1 cup shredded carrot
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 12 ounces shrimp, cooked, peeled, and detailed
  • 1 tablespoon sesame oil
  • 1-2 tablespoons coconut oil
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 1 tablespoon sugar
  • 1/4 cup light soy sauce
  • 1 tablespoon sesame seeds

Bring chicken broth and 1 cup water to a boil and cook spaghetti until just past al dente. Drain well while reserving liquid. In a large skillet combine coconut oil, broccoli slaw, shredded carrot, and sugar snap peas. Sauté until vegetables become tender, about 5 minutes, add additional coconut oil if needed. Add shrimp, onion powder, and garlic powder. Cook until heated through, about 5 additional minutes. 

Combine cornstarch, sugar, and cold water until dissolved. Add mixture to the skillet with the reserved liquid from the pasta. Remove from heat and add sesame oil, soy sauce, and pasta. Stir until combined. Garnish with sesame seeds. 


Nutrition Facts (1 serving):

400 calories, 10g of fat, 61g of carbs, 12g of fiber, 25g of protein, 790mg of sodium