Shrimp Lo Mein
Servings: 4
Calories:
Ingredients
Marinate
- 1 lb large shrimp peeled & deveined
- 1 tsp soy sauce
- 1 tsp shaoxing wine or dry sherry
- dash white pepper
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp granulated sugar
- ½ cup low-sodium chicken broth
- dash white pepper
Noodles & Vegetables
- 1 lb precooked fresh lo mein noodles substitute with dry lo mein noodles, dry egg noodles or dry ramen noodles
- 4 cups napa cabbage or green cabbage shredded
- 1 cup shiitake mushrooms or any mushrooms sliced
- 1 cup snow peas trimmed the tips
- 1 large carrot shredded
- 2 garlic minced
- 2 shallot minced
Instructions
Marinate
- In a medium bowl: combine shrimp, 1 tsp soy sauce, 1 tsp shaoxing cooking wine, dash white pepper and mix well. Cover and marinate for 10 minutes.
Sauce
- In a small bowl: combine all the sauce ingredients together and mix. Set aside.
Cook
- In a pot: add water and bring to a boil. Then, place the fresh noodles in the pot, use chopstick or wooden spoon to separate the noodles and cook for 1-2 minutes. Drain the noodles and set aside. For dry noodles, follow the manufacture cooktime.
- Heat the wok/pan to medium-high. Add 3 tbsp oil and wait for 30-60 second. Place garlic and shallot: cook for 30 seconds or until fragrant. Add mushrooms and carrots in the wok/pan. Toss and cook for 1 minute. Add shredded cabbage, toss and cook for 2 minutes. Push the vegetables to one side of the wok/pan. Add 2 tbsp oil.
- Place the marinated shrimp on the side of the wok/pan oppisite the vegtables. Cook and toss for 1-2 minutes or until the shrimp is ~50% cooked.
- Add snow peas and mix/toss everything together. Lastly, add cooked noodles and sauce mixture. Toss and mix for 1-2 minutes. Remove the wok/pan from the heat.