Chinese - Shrimp Lo Mein

Baby Kato

By
@BabyKato

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 minutes.

Posted here for play in Culinary Quest, Recipe courtesy of Kelsey Nixon


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Comments:

Serves:

4

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Chinese
Other Tag: Quick & Easy