Cook the Book: Stir-Fried Shrimp with Lo Mein and Ginger-Sesame Vinaigrette

Yesterday I was in the market for a good vegetable soup recipe. Today, my thoughts have turned to stir-fry, which is another item I like to make that I've been wanting a healthier recipe for.

This one, for Stir-Fried Shrimp with Lo Mein and Ginger-Sesame Vinaigrette, comes from The Culinary Institute of America's

Cook the Book: Stir-Fried Shrimp with Lo Mein and Ginger-Sesame Vinaigrette

About This Recipe

Yield:10 servings


  • 2 1/4 pounds (1 kilogram) 25- to 30-count shrimp, peeled and deveined
  • 10 fluid ounces (300 mL) ginger-sesame vinaigrette
  • 2 pounds (910 grams) fresh lo mein noodles
  • 1 tablespoon (15 mL) peanut oil
  • 10 ounces (280 grams) julienned green cabbage
  • 7 ounces (200 grams) julienned carrots
  • 10 ounces (280 grams) thickly sliced shiitake mushrooms
  • 2 ounces (55 grams) thinly sliced scallions, cut on the diagonal
  • 1 tablespoon (15 mL) white sesame seeds, toasted
  • 1 tablespoon (15 mL) black sesame seeds, toasted


  1. 1

    Toss the shrimp in half of the vinaigrette; let marinate at least 2 hours.

  2. 2

    Cook the lo mein noodles in boiling, salted water. Shock in an ice bath, drain, and add the remaining vinaigrette; toss.

  3. 3

    Heat the oil in a wok or large sauté pan. Remove the shrimp from marinade; sear in hot oil. Remove shrimp from pan and reserve. (Keep the shrimp marinade, and use it as necessary while stir-frying the vegetables.)

  4. 4

    Add the cabbage, carrots, and mushrooms to the hot pan. Stir-fry until vegetables are tender, adding some of the reserved shrimp marinade to moisten as necessary.

  5. 5

    Return cooked shrimp and any remaining marinade to pan. Toss to evenly distribute and heat through.

  6. 6

    For each serving, place 6 1/2 ounces (185 grams) of stir-fry on a bed of 3 1/2 ounces (91 grams) lo mein noodles; garnish with scallions and sesame seeds.


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