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Dinner recipe · from the recipe book

Orange Ginger Shrimp Lo Mein with Peppers

Springy noodles and juicy shrimp tossed with crisp-tender peppers and onions in a bright, glossy orange-ginger sauce with a hint of lime.

Orange Ginger Shrimp Lo Mein with Peppers

Ingredients

  • 10½ oz300 gPasta, dryspaghetti or linguine
  • 1 lb500 gShrimppatted dry
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1½ medium150 gRed onionthinly sliced
  • 2 medium30 gGreen onionssliced
  • 4 cloves12 gGarlicminced
  • 3 tbsp grated18 gFresh gingergrated
  • ¾ cup (180 ml)180 gOrange juice
  • ½ lime, juiced20 gLime juice
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp10 gCornstarch
  • 2 tbsp28 gCanola oil
  • 1¼ tsp6 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Bring a large pot of water to a boil for the pasta.
  2. Prepare the vegetables first: slice the red bell pepper, green bell pepper and red onion, slice the green onions, mince the garlic and grate the ginger.
  3. Make the sauce: in a bowl, whisk the orange juice, lime juice, soy sauce, honey, cornstarch, toasted sesame oil and red pepper flakes until smooth.
  4. Cook the pasta until just tender, about 1 minute less than the package says. Drain, rinse briefly with cool water and set aside.
  5. Heat half of the canola oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque. Move the shrimp to a plate.
  6. Add the remaining half of the canola oil to the skillet. Add the red onion, red bell pepper and green bell pepper and stir-fry 3 to 4 minutes until crisp-tender.
  7. Add the garlic and ginger and stir-fry 30 seconds until fragrant.
  8. Whisk the sauce again, pour it into the skillet and stir until it bubbles and thickens, about 1 minute.
  9. Add the drained pasta and the cooked shrimp and toss over the heat for 1 to 2 minutes until the noodles are glossy and everything is hot.
  10. Serve topped with the green onions and sesame seeds.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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