spicy lo mein with garlic shrimp + broccoli
I’m certain that I am on some sort of mission to prove to myself that I can truly make dinner night by night using what I’ve got in my fridge, freezer, pantry and without going to the store or market. Seriously. It’s been days, weeks even, since I’ve gone to grab groceries. Blame it on the heat starting to turn up here in the desert or my lack of time to get creative in the kitchen. Tonight, I’m all of a sudden not feeling well and I need a quick fix before bed.
Childhood + memories in my parent’s kitchen tell me to make soup. My own grown up experiences tell me I need something spicy and brothy to get me quickly through whatever’s going on.
I talk a lot about cooking for just myself and keeping staples in my pantry. This girl’s staples come in the form of lo mein noodles, Sriracha, frozen broccoli + fresh garlic. Go ahead. Test me! Little portions of noodles + frozen veggies can really go a long way with the help from some broth + Sriracha.
The 6-7 pieces of raw shrimp leftover in my freezer was just an added bonus. This recipe makes one larger serving. If you’re feeling under the weather, you’ll want to take care of the whole bowl yourself and go right to bed. Maybe with a hot toddy…
Here’s what you’ll need:
- 6-7 large raw shrimp (if frozen, thaw them out in a bowl in cold water ahead of time until soft + drain them well), cut into bite size pieces
- 3-4 large garlic cloves, finely chopped
- 1-2 cups frozen broccoli (my heart belongs to the florets!), steamed, drained + roughly chopped + set aside
- 1 boullion cube of your favorite brand broth (I use Knorr vegetarian or chicken, whatever I have in my pantry) = to about 2.5 cups of liquid
- olive oil
- sesame oil
- soy sauce
- garlic salt
- lemon pepper
- Sriracha to taste
- In a small pot, bring to boil the boullion cube and 2.5 cups of water. This will end of being liquid gold so don’t waste a drop of this!
- Meanwhile, in a small skillet, heat up 1 tablespoon of olive oil over medium heat. Add bite size, raw shrimp and top with chopped garlic.
- Sprinkle with a little sesame oil and soy sauce.
- Add a small amount of garlic salt, lemon pepper and basil. Mix well and cook the shrimp only for a couple of minutes until you start to see them turn pink.
- Add chopped broccoli, mix well and turn off the heat.
- Boil your lo mein noodles as directed on the package. I like to take mine out at 6 minutes knowing the noodles will have plenty more time to continue to soak up the broth and flavor when it’s in my bowl to eat!
Once the time is up, take that Sriracha and squirt as much as you like into the broth and mix well. For those needing more direction here, I probably used 1-2 tablespoons for the right amount of heat, not too hot + not too boring. You decide if you want more or less.
- In a single serving bowl, add the spicy noodles and a little bit of the broth. Top with the garlic shrimp + broccoli.
- Add more broth from your pot to make a soup. I like equal parts shrimp + broccoli + noodles to the delicious broth. Whatever broth is left over, let cool and put in a storage container. Remember. Liquid gold. Store in the fridge and use within a couple of days to cook another batch of pasta or noodles.