Shrimp Lo Mein
Lo mein literally means "stirred noodles," and they are softer than chow mein noodles. They are boiled, drained, and either mixed in after the ingredients and sauce are stir-fried or served under the ingredients and sauce. 30 minutes or less.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 2 tablespoons | 30 ml | vegetable oil |
| 2 tablespoons | 30 ml | fresh ginger, crushed and chopped |
| 3 | garlic cloves, crushed and chopped | |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1 pound | 455 g | medium shrimp, shelled, deveined, and halved lengthwise |
| 1 | red bell pepper, diced into 1/2-inch pieces | |
| 1 | bunch scallions (6 to 8), cut into 1/2-inch pieces | |
| 1/4 cup | 60 ml | oyster sauce |
| 1/4 cup | 60 ml | ketchup |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | rice wine |
| 8 ounces | 225 g | Chinese noodles or linguine, cooked to al dente and drained |
Instructions
- In a wok or large cast iron skillet, heat the vegetable oil over high heat until it shimmers. Add the ginger and garlic and stir-fry for about 1 minute, until lightly browned.
- Add the onion and stir-fry for 1 minute. Add the shrimp and stir-fry for 1 minute. Add the bell pepper and stir-fry for 1 minute. Add the scallions and stir-fry for 1 minute.
- Add the oyster sauce, ketchup, soy sauce, and rice wine and cook, stirring, for 1 minute.
- Serve over the noodles.
SUBSTITUTION TIP: You can substitute other sliced meats, seafood, or extra-firm tofu for the shrimp.