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Teriyaki Shrimp Lo Mein
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4 ounces dried linguini pasta

1 tablespoon Land O Lakes® Butter

Teriyaki Glaze

3 tablespoons soy sauce

3 tablespoons mirin

3 tablespoons seasoned rice vinegar

2 tablespoons firmly packed brown sugar

2 tablespoons hoisin sauce

1 teaspoon finely chopped fresh garlic

1/2 teaspoon freshly grated ginger root  


2 tablespoons Land O Lakes® Butter

1 cup sugar snap peas

1 medium (1 cup) green bell pepper, sliced into strips

1 medium (1 cup) red bell pepper, sliced into strips

1 small (1/2 cup) onion, chopped

1 (5-ounce) package (1 cup ) shiitake or button mushrooms, stems removed, sliced

1/2 cup shredded carrot

8 ounces uncooked medium shrimp, peeled, deveined

3 tablespoons chopped fresh cilantro leaves

 *Substitute 1/4 teaspoon ground ginger.

How to make

  1. STEP 1

    Cook linguini according to package directions. Drain; return to pan. Toss with 1 tablespoon butter. Keep warm.

  2. STEP 2

    Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan.  Cook over medium heat 5-6 minutes or until liquid is reduced to thick paste. Set aside.

  3. STEP 3

    Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until sizzling. Add pea pods, pepper strips, and onion. Cook, stirring occasionally, 5-7 minutes or until crisply tender. Add mushrooms and carrots. Cook 2-3 minutes or until mushrooms are softened. Remove from skillet; set aside.

  4. STEP 4

    Melt remaining 1 tablespoon butter in same skillet over medium heat. Add shrimp; cook 2-4 minutes or until light pink in color. Add cooked pasta and vegetable mixture. Stir in teriyaki glaze until shrimp and vegetables are well coated.

  5. STEP 5

    Place onto serving platter.  Top with chopped cilantro. Serve immediately.

Tip #1

For variety, use 8 ounces chicken, beef or pork instead of shrimp.

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