Shrimp Lo Mein

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

NOODLES:
  • Salt
    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
      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
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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!

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 15 reviews

      • on September 16, 2014

        Flag

        I looked into the pan on the stove with anguish and regret, as a mother looks at her child trying to push open a door that says 'pull' on it. "It will be okay." I whispered to myself as I pressed my forehead onto my framed picture of Guy Fieri I keep in my kitchen at all times. The 'sauce' gave me PTSD. I blacked out after tasting it. Words can't describe how salty this brown soup was. I've put an entire spoon of salt in my mouth before, and it wasn't this salty. This recipe is so salty I poured the sauce down the drain and all the plants within a mile radius of me immediately died. This stuff is so salty, the CIA bought it from me so they can use it as a method of torture for prisoner's paper cuts. The aftertaste of it was making me a little suicidal (more than I'm comfortable with) so I had to amputate my tongue. Luckily there was enough salt left over to cauterize it. Looking at the wikipedia for salt poisoning it seems that hypernatremia can cause seizures, good thing i

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on July 20, 2014

        Flag

        Real good I would do it again.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on May 07, 2014

        Flag

        This was good!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.