Shrimp Lo Mein
This Chinese shrimp lo mein dinner stir fry is quick, easy, healthy and delicious. It’s a super easy and healthier to whip up some lo mein noodles, right at home!
8 ounces dried Chinese egg noodles, or 1 pound fresh
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, optional
3 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 cup green peas
1 large carrot, diced
1 tablespoon minced ginger
1 pound small shrimp, peeled and deveined
1 small red hot pepper, diced, optional
2 tablespoons cornstarch
Step 1: For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
Step 2: 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 to coat! Heat 1 tablespoon in a nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Set eggs aside. Add another tablespoon oil to the same pan. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp to the same plate for the eggs.
Step 3: In the same pan, heat the remaining 1 tablespoon vegetable oil and add the garlic, ginger and scallions. Saute 30 seconds, and then add in the carrots, and green peas. Saute the veggies until they begin to brown and caramelize about 3 minutes. Add cooked noodles to the pan. Mix well. Add eggs and shrimps to the pan. Mix well. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Pour the sauce to the pan and toss well for about a minute or so, until everything is mixed and coated with sauce.