Sweet Pea and Ginger Garlic Shrimp Lo Mein


Recipe by Deanna Segrave-Daly, RD, LDN

Asian flavors are just minutes away with this quick and tasty stir-fry meal. This recipe is super versatile, too – try chicken or pork instead of shrimp or depending on your veggie mood, swap in Libby’s® Mixed Vegetables or Libby’s® Cut Green Beans.

Serves 4


8 oz brown rice noodles or whole wheat spaghetti uncooked
4 tsp oyster sauce
1 tbsp reduced-sodium soy sauce
1 tsp sugar
2 tbsp Canola oil
3⁄4 lb peeled large raw shrimp
2 clv garlic minced
2 tsp minced fresh ginger (or ¼ teaspoon ground ginger)
1 can (15 oz.) Libby’s® Sweet Peas rinsed and drained well

In a pot, cook noodles according to package directions. Drain (saving ¼ cup of the cooking water) and keep warm.

In a small bowl, whisk together oyster sauce, soy sauce, sugar and 2 tablespoons of the cooking water. Set aside.

In a wok or a large skillet, add oil over medium high heat. Add shrimp and cook for 2 minutes, stirring frequently. Add in garlic and ginger and stir frequently for 30 seconds. Add Libby’s® Organic Sweet Peas and stir frequently for another 30 seconds. Add noodles and cook for 1 minute and stir frequently. Lastly, add in sauce mixture and cook for another 1 minute and stir frequently. Remove from heat.

Add in green onions and toss noodle dish gently. Serve immediately.