Shrimp Lo Mein
This shrimp lo mein comes together in one skillet in 30 minutes, with a dark soy and oyster sauce that clings to every strand. Better than takeout, and cheaper.
Servings: 4 servings
Ingredients
For the Shrimp
- 1 lb large shrimp peeled and deveined
- Olive oil for seasoning the shrimp and the pan
- Mr. Make It Happen AP Seasoning to taste; or salt, black pepper, garlic powder, onion powder
For the Sauce
- ¼ cup dark soy sauce
- ¼ cup oyster sauce
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste fresh garlic works too
- ¼ teaspoon toasted sesame oil
- Liquid smoke a few drops
- MSG a pinch
- 1 teaspoon Mr. Make It Happen AP Seasoning
For the Noodles & Vegetables
- 1 lb fresh egg lo mein noodles or spaghetti
- 1 carrot peeled and cut into matchsticks
- 1 small onion julienned
- 1 bunch green onions cut on the bias
- Olive oil for the pan
- Salt and black pepper to taste; go light
Instructions
- Whisk together the dark soy sauce, oyster sauce, ginger paste, garlic paste, toasted sesame oil, liquid smoke, MSG, and 1 teaspoon AP Seasoning. Set aside.
- Season the shrimp with a drizzle of olive oil and AP Seasoning, tossing to coat.
- Heat a large skillet or wok with olive oil over medium-high heat. Sear the shrimp about 1 minute per side, until 50-60% cooked through. Remove and reserve.
- In the same skillet with the same oil, add the carrots and onion. Season lightly with salt and pepper — go easy, the sauce brings plenty of salt. Cook 8-10 minutes until tender, tossing occasionally. Add the green onion near the end.
- Boil the noodles 2-3 minutes. Pull them straight from the water into the skillet with some starchy water still clinging to them.
- Add the sauce and toss until every strand is coated.
- Return the shrimp to the pan and toss 1-2 minutes to finish cooking through. Serve hot.
Notes
Noodle substitution: Spaghetti works. Cook it just shy of al dente and pull it into the pan with some pasta water clinging to it.
Soy sauce: Dark soy sauce is thicker, sweeter, and less salty than regular soy, and it gives the noodles their deep color. Regular soy sauce works — the color will just be lighter.
Oyster sauce: Hoisin can sub in for a sweeter, thicker result.
Liquid smoke: Use a light hand. A few drops mimics the smoky note of a restaurant wok. Too much tastes like a campfire.
Vegetables: Mushrooms, bell pepper, cabbage, or snow peas all work. Cut everything roughly the same size so it cooks evenly.
Storage: Refrigerate in an airtight container up to 3 days. Reheat in a skillet over medium with a splash of water until loosened and warmed through. Freezing is not recommended.
Nutrition
Calories: 610kcal | Carbohydrates: 78g | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Sodium: 2180mg | Fiber: 4g | Sugar: 6g
