Ingredients:

  • 340 g Fresh or Dried Lo Mein Egg Noodles
  • 450 g Large Shrimp, raw, peeled, and deveined
  • 1 Tbsp Neutral Oil (for searing shrimp)
  • 2 Tbsp Neutral Oil (divided, for stir-fry)
  • 1 Tbsp Fresh Ginger, finely minced
  • 4 cloves Garlic, finely minced
  • 1 medium Carrot, julienned
  • 1 cup Napa Cabbage, thinly shredded
  • 1 cup Shiitake Mushrooms, sliced
  • 4 Spring Onions (Scallions), whites/greens separated
  • 4 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Dark Soy Sauce
  • 3 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 Tbsp Brown Sugar or Honey
  • 1 tsp Sesame Oil
  • 1/2 tsp White Pepper
  • 1 Tbsp Cornstarch
  • 2 Tbsp Water or Chicken Stock

Instructions:

  1. In a small bowl, whisk together all ingredients for the Lo Mein Sauce (Soy sauces, Oyster Sauce, Sugar, Sesame Oil, White Pepper, Cornstarch, and Water/Stock). Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package directions until just tender. Drain immediately and rinse under cold water to stop cooking. Toss with 1 tablespoon of neutral oil to prevent sticking. Set aside.
  3. Place a large wok over high heat until smoking lightly. Add 1 tablespoon of neutral oil. Add the seasoned shrimp and sear quickly for 1–2 minutes per side until pink and opaque but not fully cooked through. Transfer the shrimp immediately to a clean plate.
  4. Add the remaining 1 tablespoon of oil to the wok. Add the minced ginger and garlic and sauté for about 30 seconds until highly fragrant. Do not burn.
  5. Add the julienned carrots and sliced shiitake mushrooms. Stir-fry for 1 minute. Then add the shredded Napa cabbage and the white/light green parts of the spring onions. Stir-fry aggressively for 1–2 minutes until the vegetables are crisp-tender.
  6. Push the vegetables to one side of the wok. Add the cooked noodles and the partially cooked shrimp back into the wok.
  7. Give the reserved Lo Mein sauce a quick final whisk and pour it over the noodles and ingredients. Toss everything vigorously for 1–2 minutes until the noodles are fully coated in the glossy sauce and the shrimp is completely cooked through.
  8. Remove from heat immediately. Garnish with the remaining green parts of the spring onions and serve the Ultimate Shrimp Lo Mein piping hot.