Shrimp Lo Mein
Recipe courtesy Kelsey Nixon
Show: Kelsey”s EssentialsEpisode: Take Out
RECIPE
RATINGS& REVIEWS (4)
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TOTAL TIME:35 min
Prep:20 min
Inactive Prep:–
Cook:15 min
YIELD:4 servings
LEVEL:Easy
INGREDIENTS
NOODLES:
Salt
8 ounces dried Chinese egg noodles, or 1 pound fresh
SAUCE:
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
LO MEIN:
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch
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DIRECTIONS
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!
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Newest Ratings and ReviewsRead all 4 reviews
By Peebsy-Weebsy
Western Maryland
on April 18, 2012
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I substituted whole wheat spaghetti for the chinese noodles and I skipped the bullion since I didn”t have any. After getting everything prepped it went together quickly. The flavor was very good, the sauce had just the right amount of spiciness and the mix of veggies was terrific. The only issue was that there was a lot of sauce. We had to eat this in a bowl because there was so much liquid. Next time I will add less water. A definite make again meal.
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By KandLBogott
Virginia Beach, VA
on March 22, 2012
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A remarkable mix of flavors and remarkably easy to make IF you have her basic Asian pantry. It has a bit of bite and a smooth infusion of ginger and garlic.I”ll add this one to my collection of Asian dishes.
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By R1ck
Elmira, New York
on March 13, 2012
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Followed the recipe and it was fantastic!!!
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