Best Orange Siracha Shrimp Lo Mein Recipes

Shrimp Lo Mein image

Provided by Kelsey Nixon

Time 35m

Yield 4 servings

Number Of Ingredients 17

Salt
8 ounces dried Chinese egg noodles, or 1 pound fresh
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch

Steps:

For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

Sriracha Shrimp image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 5

1/4 cup mayonnaise
1 teaspoon Sriracha
1/2 pound peeled, deveined large shrimp
Chopped cilantro
Toasted sesame seeds

Steps:

Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

Chinese - Shrimp Lo Mein image

Provided by Baby Kato

Time 35m

Number Of Ingredients 19

8 oz dried chinese egg noodles, or 1 pound fresh
pinch salt
sauce ingredients:
1 pkg chicken bouillon mix, such as knorr, dissolved in 1 3/4 cups hot water
1/4 c plus 2 tablespoons oyster sauce
3 Tbsp low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp sriracha chili sauce
lo mein ingredients:
2 Tbsp vegetable oil
1 Tbsp minced garlic
2 tsp minced ginger
1 small bunch scallions, white and green parts, sliced
1 lb shrimp, peeled and deveined
1 c hinly sliced white button mushrooms
2 stalk(s) celery, thinly sliced
1 large carrot, shredded
1/4 head, napa cabbage, finely shredded
2 Tbsp cornstarch

Steps:

1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
2. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
3. For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds.
4. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes.
5. Transfer the shrimp and aromatics to a plate and reserve.
6. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions.
7. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage.
8. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
9. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce.
10. Add the sauce to the pan with the vegetables and bring to a simmer.
11. Toss in the reserved shrimp, aromatics and noodles and serve!