Paleo Take Out – Shrimp Lo Mein
Posted on August 17 2017
Do you crave Chinese take-out?
I sure do, I love the flavors and all the vegetables. Sometimes it is difficult to drive past the fast food place named after a certain bear, that place is a guilty pleasure of mine. Unfortunately, it might not be the best choice if you are on a restricted diet.
What exactly is ‘Lo Mein’?
Traditionally “Lo Mein” refers to a soft wheat noodle, but for this recipe we are using gluten-free sweet potato starch noodles. This recipe calls for shrimp but you can use whatever meat you prefer. If using shrimp, be sure not to overcook it; you want to cook them just past being translucent for them to be juicy and tender. Many people have a tendency to overcook shrimp until the flesh is bright white. Doing this the shrimp tends to dry out and get tough, and tough shrimp just isn’t that good. Change up your cooking routine and try our Paleo Shrimp Lo Mein!
PALEO SHRIMP LO MEIN
- 12 oz. sweet potato starch noodles
- 2 cups chicken stock
- 3 tablespoons red boat fish sauce
- ½ cup honey
- ½ cup coconut aminos
- 2 T. coconut vinegar
- 1 tablespoon hot chili flakes (omit for AIP)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 cup sliced white button mushrooms
- 2 stalks celery, thinly sliced
- 1 large carrot, shredded
- 6 scallions, white and green parts, sliced
- 1 pound shrimp, peeled and deveined
- 1/4 head Green or Napa cabbage, finely shredded
- 4 T. arrowroot powder diluted in water
FOR THE NOODLES
- In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
FOR THE SAUCE
- Combine the chicken stock, fish sauce, coconut aminos, honey, coconut vinegar and hot pepper flakes in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
FOR THE LO MEIN
- Heat wok or large pan over high heat. When hot, add 1 tablespoon olive oil, half the garlic, half the ginger and half the scallions and sauté 30 seconds.
- Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes.
- Transfer the shrimp and aromatics to a plate and reserve.
- In the same pan, heat the remaining 1 tablespoon olive oil and add the remaining garlic, ginger and scallions.
- Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
- Whisk the arrowroot into 2 tablespoons cold water. Once dissolved, add to the sauce.
- Add the sauce to the pan with the vegetables and bring to a simmer.
- Toss in the reserved shrimp, aromatics and noodles and serve!
- Garnish with a few sliced scallions.