The Kids Cook Monday: Shrimp Lo Mein
So, I had an extra pound of lo-mein noodles from the Batchoy recipe I made last week. For Kids Cook Monday, I decided to use the lo-mein for an easy Shrimp Lo-Mein Recipe for my kids and I to make.
Kids Cook Monday is a campaign for families to come together at least once a week to eat and cook together. More importantly, getting the kids involved, even in the smallest way will help to increase their knowledge around the kitchen, and especially the ingredients used to make their meals.
This recipe is easy and quick. My older child who is almost ten years old was allowed to stir-fry the ingredients, while my middle child at 5 years old was able to help put the veggies in the pan. It really got them involved, we even added a sprinkle of bickering!
In the end, the kids were excited to try their creation, which is what this campaign is all about.
- 1 lb of lo-mein noodles
- 1 cup of shredded Napa cabbage
- 1/4 cup of red onion – sliced
- 2 Roma tomatoes – roughly chopped
- 1 yellow squash – cut into have moons
- 1 cup of non-gmo, soy bean sprouts
- 1 red bell pepper – sliced
- 1 lb of medium, shelled shrimp – cooked
- 3 tbl of low sodium soy sauce
- red pepper flakes
- 2 tsp of kosher salt
- canola oil
Heat a large saute pan or wok with 3 tablespoons of canola oil on high heat.
Add the onions and tomatoes and saute until tomatoes are broken down and onions are softened. Add then add the yellow squash and red onions and saute for about 5 minutes. Toss in the cooked, shelled shrimp and warm through.
Toss in the cooked lo-mein noodles. Use tongs to toss the ingredients together. Add in the soy sauce and a pinch of red pepper flakes. Add the shredded cabbage and soy bean sprouts and cook for another 5-7 minutes. Add the salt and toss.