What a great Friday evening dinner this lo mein makes! With the lo mein noodles, ample vegetables and simply a few shrimp tossed in, this meal is so pleasing to the eye as well as the taste buds.

Flavorful sauce completes this easy meal for two people, four people or a large family. Double the ingredients if you are cooking for a crew.

Easy. Flavorful. Crunchy vegetables. Savory and a bit spicy sauce. Perfect for a quiet weekend dinner. You will make this recipe all year long.

These noodles are nutritious and fun for kids and parents alike.

Easy Shrimp Lo Mein

10 ounces of uncooked lo mein noodles

8 ounces of large raw shrimp (deveined)

1 cup of broccoli, small chop

1 cup of red bell pepper, thinly sliced

1 cup of carrots, finely sliced

4 ounces shiitake mushrooms, sliced

4 scallions, thinly sliced (dark green slices separated from the lighter-colored slices)

2 cups of Napa cabbage, thinly sliced

2 tablespoons of canola or a neutral oil

2 tablespoons of unsalted butter

Salt and pepper to taste

3 tablespoons of soy sauce

2 tablespoons of oyster sauce

1 tablespoon of dark soy sauce

1½ tablespoons light brown sugar

1 tablespoon rice wine vinegar

3 cloves of garlic, grated

1 teaspoon of chili oil

1 teaspoon of toasted sesame oil

Toasted sesame seeds, garnish

Combine all of your sauce ingredients in a medium bowl. Combine. Set the bowl aside.

Cook your lo mein noodles, as directed. Drain and set aside. In a large saute pan, add in one tablespoon of your canola oil. Heat over medium high heat. Saute your shrimp until slightly browned on each side. Remove the shrimp from the pan and set aside.

Add the remaining canola oil to the pan. Saute your vegetables, except for the cabbage and light green onion, for 2-3 minutes. Next, add in your cabbage and saute for a few more minutes until the cabbage is tender.

Add in your noodles to the vegetables. Combine. Now place in your shrimp and pour in your sauce. Saute for a minute or so, until the sauce has coated the noodles.

Take all off the heat and add in your butter and dark green onion slices. Sprinkle salt and black pepper to taste.

Garnish your dish with the toasted sesame seeds.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.