Ingredients:

  • 1 lb (450 g) Fresh Lo Mein Egg Noodles (or dried equivalent)
  • 2 Tbsp (30 ml) Vegetable Oil (for tossing noodles)
  • 1 lb (450 g) Large Shrimp (Prawns), peeled and deveined
  • 1 tsp (5 ml) Shaoxing Rice Wine or Dry Sherry (for shrimp marinade)
  • ½ tsp (2.5 ml) Sesame Oil (for shrimp marinade)
  • Pinch of White Pepper (for shrimp marinade)
  • 2 Tbsp (30 ml) High-Heat Neutral Oil (e.g., groundnut, avocado, or canola)
  • 4 cloves Garlic, minced
  • 1 inch (2.5 cm) piece Ginger, finely minced
  • 1 large Carrot, julienned
  • 4 oz (115 g) Shredded Green Cabbage or Bok Choy, sliced
  • 2 cups (480 ml) Bean Sprouts
  • 4 Scallions (Spring Onions), white and green parts separated, sliced thinly
  • 3 Tbsp (45 ml) Light Soy Sauce
  • 2 Tbsp (30 ml) Dark Soy Sauce
  • 2 Tbsp (30 ml) Oyster Sauce (or Vegetarian Mushroom Oyster Sauce)
  • 1 Tbsp (15 ml) Shaoxing Rice Wine or Dry Sherry (for sauce)
  • 1 Tbsp (15 ml) Granulated Sugar
  • 1 tsp (5 ml) Sesame Oil (for sauce)
  • ½ tsp (2.5 ml) White Pepper (for sauce)
  • 2 Tbsp (30 ml) Chicken Stock or Water (for sauce)

Instructions:

  1. Prepare the Shrimp: Toss the peeled and deveined shrimp with Shaoxing wine, sesame oil, and white pepper. Set aside.
  2. Mix the Sauce: Whisk all sauce ingredients (Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Rice Wine, Sugar, Sesame Oil, White Pepper, Stock/Water) until the sugar is dissolved. Set aside.
  3. Prepare Vegetables: Chop all vegetables and aromatics as specified and keep them near your cooking surface for quick access.
  4. Cook Noodles: Bring a large pot of water to a rolling boil. Cook the Lo Mein noodles according to package directions until slightly al dente (usually 4–5 minutes). Drain immediately.
  5. Rinse and Coat Noodles: Rinse the drained noodles under cold water to stop cooking, then toss them with 2 Tbsp of vegetable oil to prevent sticking. Set aside.
  6. Heat the Wok: Place the wok over high heat until smoking hot. Add the 2 Tbsp high-heat neutral oil, swirling to coat the surface.
  7. Cook Shrimp: Add the seasoned shrimp in a single layer. Cook for 1–2 minutes per side until about 80% opaque. Remove the shrimp immediately to a clean plate to prevent overcooking.
  8. Sauté Aromatics: Add a small splash more oil if needed. Add the minced garlic and ginger. Stir-fry rapidly for 30 seconds until fragrant.
  9. Add Hard Vegetables: Add the julienned carrots and white parts of the scallions. Stir-fry for 1 minute until they begin to soften slightly.
  10. Add Soft Vegetables: Add the shredded cabbage/bok choy. Stir-fry for another 1–2 minutes.
  11. Introduce Noodles and Sauce: Add the prepared noodles and the pre-mixed sauce to the wok. Using tongs, toss vigorously and continuously for 1–2 minutes, ensuring the noodles are thoroughly coated and coloured.
  12. Return Shrimp and Finish: Add the cooked shrimp, bean sprouts, and the green parts of the scallions back into the wok. Toss gently for 30–60 seconds, just until the shrimp is fully heated through.
  13. Serve: Transfer the Wok-Tossed Prawn Lo Mein immediately to warm serving bowls.