Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar (or use honey)
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha (or to taste)
  • 1 teaspoon sesame oil + 1 tablespoon (divided)
  • 1 pound shrimp (peeled and deveined)
  • Salt and pepper to taste
  • 1 cup napa cabbage (shredded)
  • 1 red bell pepper (chopped (or use hotter peppers as desired))
  • 1 cup cremini mushrooms (sliced)
  • 1 large carrot (julienned)
  • 1/2 cup snow peas
  • 2 cups bok choy
  • 3 cloves garlic (minced)
  • 8 ounces lo mein noodles (egg noodles)
  • For Garnish: sesame seeds, red chili flakes

Instruction

  • Make the Lo Mein Sauce. Whisk together the dark and light soy sauce, oyster sauce, sesame oil, sugar or honey, ginger and sriracha until well combined. Set aside until ready to use.
  • Cook the Shrimp. Heat 1 teaspoon sesame oil in a large wok or pan to medium heat. Season the shrimp with salt and pepper and cook them 3-4 minutes, or until cooked through. Set aside.
  • Stir Fry the Vegetables. Heat 1 tablespoon sesame oil in the same wok to medium high heat. Add the cabbage, bell pepper, mushrooms and carrot. Cook for 5-6 minutes to soften.
  • Add the snow peas, bok choy and garlic. Cook, stirring, 2-3 more minutes to soften.
  • Boil the Lo Mein Noodles. While the vegetables are cooking, boil the lo mein noodles for 3-4 minutes, or until cooked to your liking. Drain.
  • Combine. Stir the prepared lo mein noodles, reserved shrimp and reserved lo mein sauce into the wok. Toss and stir until well coated and warmed through.
  • Serve. Garnish with sesame seeds and red chili flakes and serve.