CHINESE - SHRIMP LO MEIN

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This Shrimp Lo Mein sounds wonderful, simply wonderful. What's not too like, Stir-fried shrimp, assorted veggies and egg noodles generously coated in a salty and spicy sauce. Seasoned with with the Chinese trinity - garlic, ginger and scallions. This dish promises to be quicker and better than takeout, ready in just 35...

Provided by Baby Kato

Categories     Pasta Sides

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!

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