Low FODMAP Hot and Sour Shrimp Lo Mein
The first time I made this dish I experienced (committed) operator error. I was merrily making the dish, finished it, took a taste and my taste buds and brain experienced a disconnect. In my haste I had expected “sweet and sour” flavors, which this is decidedly not. As the title clearly states, this dish of Low FODMAP Hot and Sour Shrimp Lo Mein highlights hot, spicy flavors along with sour. As silly a statement as this may be, make sure you know what you are making and expecting! You have to like and want hot AND sour.
My low FODMAP version is based upon one from Nina Simonds book, Asian Noodles, which I adore and refer to often. Her original recipe used a fair amount of red onion and garlic, so I have re-worked that aspect. She also used snow peas, and you could, as long as you keep it to 5 pods (16 g) per serving, but I had broccoli around, so that’s what I used. Certainly something green helps the dish visually.
Plan Ahead – Go Asian Ingredient Shopping!
Read the recipe through before beginning. (You always do, don’t you?) You need a few items that you might not have in your pantry such as extra-wide Asian rice noodles (I used the 1 cm wide ones, but you could choose thinner), Chinese black vinegar and rice wine, water chestnuts and the like. Although, I promise you that with these items at hand you will be able to whip up low FODMAP meals when inspiration – or a hankering for Asian food – strikes. So go shopping! PS: the dish would be gluten-free as well if you make sure to use gluten-free soy sauce.
Speaking of soy, you might enjoy our article, Are Soy Sauce & Tamari Low FODMAP?
And you might also like our Low FODMAP Sichuan Noodles and Shrimp Salad, Low FODMAP Asian Tofu Noodle Papaya Salad, Low FODMAP Asian Steak & Noodle Salad with Mint & Peanuts and our Garlicky Peanut Sauce, which IS low FODMAP! We show you how to get maximum garlic flavor into your recipes while staying with low FODMAP diet protocol. Click on the recipe link to learn all about it.
Low FODMAP Hot and Sour Shrimp Lo Mein
Now you can have restaurant style low mein at home AND it will be low FODMAP!
- 1 ½ pounds (680 g) medium shrimp (60/70 per pound), peeled and deveined, patted dry
- 3 tablespoons Chinese rice wine
- 1 ½ tablespoons minced ginger
- 2 teaspoons toasted sesame oil
Hot & Sour Sauce:
Noodles & Vegetables:
- 8- ounces (225 g) wide Asian rice noodles
- 3 tablespoons Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided
- ½ cup (32 g) chopped scallions, green parts only
- 1 teaspoon sambal oelek; make sure it does not contain garlic
- 1, 8- ounce can (230 g) sliced water chestnuts, drained well (drained weight is 5 ounces/140 g)
- 6- ounces (170 g) small broccoli florets
- For the Shrimp: Combine the shrimp, rice wine, minced ginger and toasted sesame oil in a non-reactive bowl and toss to coat well. Marinate at least 10 minutes while you prep the rest of the dish.
- Make the Hot & Sour Sauce: Whisk together the soy sauce, vinegar, rice wine, sugar and sesame oil in a mixing bowl until sugar dissolves. In a small bowl, add about a tablespoon of the stock to the cornstarch and whisk together to make a slurry. Whisk the remaining stock into the mixing bowl with the sauce ingredients, reserving the cornstarch slurry to the side.
- For the Noodles & Vegetables: Bring a large pot of salted water to a boil. Add the noodles and stir when well to distribute in the water. Cover. Remove from heat and allow to sit for about 6 to 8 minutes, or until al dente, stirring often to prevent sticking. Drain and rinse under cool water right in the colander; set aside.
- Finish the Dish: Heat a wok or large, heavy skillet over medium-high heat and add half of the oil until shimmering. Add the shrimp and stir-fry just until they turn pink and opaque. Remove from wok and set aside. Wipe out wok. Reheat wok again over medium-high heat and add remaining oil until shimmering. Add scallions and sambal and stir-fry for about 30 seconds, then add the water chestnuts and broccoli and stir-fry for about 1 minute. The veggies should be coated with the sambal and just beginning to cook. Add the sauce, whisk in the cornstarch slurry, adjust heat bringing to a simmer and cook until sauce thickens and becomes glossy. Add noodles and shrimp and toss to coat until heated through. Serve immediately.
- Don't be afraid of buying frozen shrimp. Even most of the "fresh" shrimp you see in the seafood case has been previously frozen. The ingredient list should be free of any preservatives.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.