Shrimp Lo Mein
Ingredients
12 ounces lo mein noodles
4 tablespoons vegetable oil
1 pound large shrimp peeled and deveined, fresh or frozen
4 cloves garlic minced
1 large red bell pepper thinly sliced
1 cup onion thinly sliced
1 cup carrots matchstick/shredded carrots -1 carrot, julienned
1 cup sugar snap peas
Sauce:
4 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon sugar
2 teaspoons sesame oil
Garnish (Optional):
green onions sliced
sesame seeds
Directions
Cook dry Lo Mein noodles according to the package instructions. Once done, drain, rinse in cold water, and set aside.
Heat 2 tablespoons of vegetable oil over medium-high heat in a large pan or wok. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove them from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the same pan. Stir-fry the garlic, bell pepper, onion, carrots, and sugar snap peas until crisp-tender.
Mix soy sauce, oyster sauce, hoisin sauce, sugar, and sesame oil in a small bowl. Pour the sauce over the vegetables in the pan.
Add the cooked noodles and shrimp back to the pan. Toss everything together until the noodles are well coated and the ingredients are evenly distributed.
If desired garnish with sliced green onions and sesame seeds.
