Shrimp Lo Mein Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (19)
- 10 oz raw shrimp peeled and deveined, equals 20 oz whole
- 14 oz cooked egg noodles equals 7 oz dry
- 2 oz green bell peppers julienned
- 2 oz red bell peppers julienned
- 4 oz white mushrooms sliced
- 2 oz carrots julienned
- 4 oz yellow onions sliced
- 1/4 cup unsalted chicken broth
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 2 1/2 tbsp reduced-sodium soy sauce
- 2 1/2 tbsp canola oil
- 2 tsp cornstarch
- 1 tsp brown sugar
- 1/2 tsp paprika
- 1 tsp hoisin sauce
- 1/2 tsp ground black pepper
- 1 tbsp garlic minced
- 2 tbsp scallions chopped
INSTRUCTIONS
Make the sauce: Combine 2 tsp cornstarch, 1 tsp brown sugar, 1/2 tsp paprika, 1 tbsp sesame oil, 2 1/2 tbsp reduced-sodium soy sauce, 1 tsp hoisin sauce, 1/4 cup unsalted chicken broth, and 1/2 tsp ground black pepper in a small bowl. Whisk well and set aside.
Heat 2 1/2 tbsp canola oil over medium heat in a skillet. Sauté 1 tbsp minced garlic for 30 seconds.
Add 10 oz peeled and deveined raw shrimp and cook until it turns pink (about 2 minutes).
Add 4 oz sliced white mushrooms and sauté for 3 minutes.
Add 4 oz sliced yellow onions and give them a quick stir.
Add 2 oz carrots, 2 oz red bell peppers, and 2 oz green bell peppers. Stir occasionally for 2 minutes.
Add 14 oz cooked egg noodles. Toss everything together and cook for 2 more minutes.
Turn off the heat then pour the sauce into the skillet. Toss to make sure everything is well-coated with the sauce.
Garnish with 2 tbsp chopped scallions and 1 tbsp sesame seeds. Portion out and serve hot.