Shrimp Lo Mein

This may be the first time in blog history that a dish was created for the sole purpose of showing off a pair of cute chopsticks. If it doesn’t make blog history, it is certainly a first for me. Beautiful and tasty food is the important part, right? Wrong, at least for today. When I picked up these chopsticks, I knew that I had to cook something with an Asian flair so that I would have a legitimate reason to use them. A girl can only eat so much American food with chopsticks before she starts to feel a little silly.

Once you stock up on some essential Asian cooking ingredients, great take-out food at home is as easy as walking into your pantry. I had some fun playing around with all of these different ingredients when I made this Shrimp Lo Mein for dinner last night. I sauté jumbo shrimp with a mix of my favorite vegetables – bell peppers, carrots, and celery. I toss in some lo mein noodles and a sweet and spicy mixture that creates a sticky sauce to coat the noodles. You could substitute any of the vegetables in this recipe for some of your own favorites. Broccoli or sugar snap peas would be a great addition to this dish. I’ll have some more Asian-inspired recipes coming up on the blog in the next few weeks.

Shrimp Lo Mein

Print recipe

Yield	Serves 4 to 6
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Meal type	Seafood

Ingredients

8 oz lo mein noodles
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 lb large shrimp, peeled and deveined
2 large carrots, chopped
2 celery stalks, chopped
2 red bell peppers, seeded and thinly sliced
4 scallions, thinly sliced
1 3/4 cup low-sodium chicken broth
1/4 cup + 2 tablespoons oyster sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha sauce
2 tablespoons cornstarch
2 tablespoons cold water

Note

This recipe is adapted from Kelsey's Essentials.

Directions

1.	Bring a large pot of water to a boil. Add the noodles and cook for 4 to 5 minutes, until al dente. Drain the noodles and rinse with cold water.
2.	Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add half the garlic, half the ginger, and the shrimp and cook for 2 to 3 minutes, until the shrimp are cooked through. Transfer the shrimp to a plate and set aside.
3.	Heat the remaining tablespoon of vegetable oil in the wok and add the remaining garlic and ginger. Cook over medium-high heat for about 30 seconds, until fragrant. Add the carrots, celery, bell peppers, and scallions and cook for 4 to 5 minutes, until the vegetables are tender.
4.	Meanwhile, whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, and Sriracha in a medium bowl. Whisk together the cornstarch and cold water in a small bowl and add to the sauce. Add the sauce to the vegetables and simmer for 4 to 5 minutes, until thickened. Add the reserved shrimp and noodles and toss to coat.