Shrimp Lo Mein
Serves: 4 to 6
Prep + Cook Time: 30 minutes
Calories: 711 per serving
Ingredients:
1 pound Lo Mein noodles (found in the Asian foods section)
Sauce:
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp rice wine (mirin)
2 tbsp oyster sauce
1 tsp granulated sugar
1 tsp toasted sesame oil
pinch ground white pepper
Stir-Fry:
6 scallions
3 tbsp vegetable oil , divided
1 c. shredded carrots
1 c. snow peas , trimmed*
8 oz can water chestnuts , drained
8 oz can bamboo shoots , rinsed and drained
1 lb raw shrimp (26/30) peeled, deveined, tail off
1 tbsp minced garlic cloves (at least, I added more)
2 tsp grated fresh ginger
extra soy sauce, chili oil, and/or rice vinegar , for serving
Directions:
Make the Noodles:
Follow package instructions to make Lo Mein noodles.
Make the Sauce:
While the noodles are boiling, whisk together light and dark soy sauces, mirin, oyster sauce, sugar, sesame oil, and white pepper in a bowl. Set aside.
Make the Stir-Fry:
Cut the scallions in half to divide them into the dark green and white/light green parts. Thinly-slice the white/light green parts. Cut the dark green parts into 1 or 2 segments of about 2 inches. Set aside.
Heat a wok or large (12-inch) skillet over high heat until very hot. Add 1 tbsp vegetable oil and sauté carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, until crisp-tender. Remove from the pan and set aside.
Heat another tbsp of oil in the wok or pan and sauté shrimp until pink, translucent, and lightly brown on the edges, about 2-3 minutes. Remove from the pan and set aside.
Heat the remaining 1 tbsp of oil in the wok or pan and add garlic, ginger, and the sliced white and light green scallions. Sauté for 1 minute. Add sautéed vegetables, shrimp, and noodles, to the pan, tossing to combine.
Pour the sauce mixture around the sides of the pan and add the dark green scallion parts. Cook, tossing, for 1-2 minutes.
Taste the lo mein. Season to taste with additional soy sauce and ground white pepper, if desired.
Serve hot or warm, with soy sauce to pass at the table, a drizzle of chili oil** if you like the dish spicy, sweet & sour sauce, or a few drops of rice vinegar for a tangy finish (all optional).
*You can use whatever crisp veggies you have on hand, I substituted mini bell peppers for snow peas.
**We like spicy stuff so I added chili oil to taste in step 6.