Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) white pepper
  • 1 pound (450g) fresh or dried lo mein noodles
  • 1 tablespoon (15ml) vegetable oil
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) oyster sauce
  • 1 tablespoon (15ml) hoisin sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) white pepper
  • 1 tablespoon (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup (approx. 100g) sliced shiitake mushrooms
  • 1 red bell pepper, thinly sliced
  • 1 cup (approx. 100g) sliced bok choy (or other leafy greens like spinach)
  • 2 green onions, thinly sliced, for garnish
  • 1/4 cup (approx. 30g) bean sprouts, for garnish (optional)

Instructions:

  1. In a bowl, toss the shrimp with soy sauce, cornstarch, sesame oil, and white pepper. Set aside to marinate for 10 minutes.
  2. Cook the lo mein noodles according to package directions. Drain well, toss with vegetable oil to prevent sticking, and set aside.
  3. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, sugar, ground ginger, and white pepper.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant. Add shiitake mushrooms and bell pepper; stir-fry for 2 minutes. Add bok choy and cook for another minute until slightly wilted.
  5. Push the vegetables to the side of the wok. Add the marinated shrimp and cook for 2-3 minutes, or until pink and cooked through.
  6. Add the cooked noodles and sauce to the wok. Toss everything together until the noodles are evenly coated and heated through.
  7. Garnish with green onions and bean sprouts (if using). Serve immediately.