Shrimp Lo Mein

Ingredients

• 3/4 pound fresh lo mein noodles (see notes for substitutions)
• 12 ounces extra large shrimp, peeled and deveined (or large shrimp)
• Salt and pepper to taste
• Vegetable oil for skillet
• 1/2 a yellow onion, thinly sliced
• 1 cup thinly julienned carrots
• 1 cup fresh snap peas
• 1 small red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 cup thinly sliced napa cabbage
• 2 scallions, diagonally sliced (plus more for garnish)
• 1 teaspoon cornstarch
• 1/4 cup chicken stock
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1/4 teaspoon granulated sugar
• 1/2 teaspoon sesame oil (plus more to taste)

Instructions

1. 1

   Make the sauce: In a bowl, dissolve the cornstarch with chicken broth. Add in the soy sauce, oyster sauce, sugar, and sesame oil, and whisk until well-combined. Set aside.

2. 2

   Cook the egg noodles according to package directions - I cook them in boiling water for about 3-4 minutes. Drain and give it a quick rinse with cold water (this stops the cooking process and ensures it’s not overcooked). Set aside.

3. 3

   Season shrimp with salt and pepper to taste. In a large skillet, heat a few drizzles of oil over medium-high heat and cook shrimp for about 2-3 minutes per side until cooked through. Transfer to a plate and set aside.

4. 4

   In the same skillet, heat about 2 tablespoons of oil over high heat. Stir fry onions, carrots, snap peas, and bell peppers until slightly softened, about 2-3 minutes.

5. 5

   Add a few extra drizzles of oil and saute the garlic and ginger for about 1 minute. Add the sliced cabbage and stir fry for another 1-2 more minutes.

6. 6

   Return the cooked noodles into the skillet, giving it a toss to break it apart. Give the sauce a quick whisk and drizzle it onto the noodles, tossing until the noodles are warm and evenly coated with the sauce.

7. 7

   Return the cooked shrimp and scallions, and toss to combine. Season with more salt and pepper if needed. Garnish with more sliced scallions. Enjoy!