Description
A quick and comforting noodle dish that brings classic restaurant-style flavor right into your home kitchen.
Ingredients
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Lo mein noodles or spaghetti: 12 oz (340 g)
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Large shrimp, peeled and deveined: 1 lb (450 g)
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Cornstarch: 1 tablespoon
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Salt: ½ teaspoon
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Black pepper: ¼ teaspoon
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Neutral oil: 2 tablespoons
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Garlic, minced: 4 cloves
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Fresh ginger, grated: 1 tablespoon
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Carrots, julienned: 1 cup (120 g)
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Red bell pepper, sliced: 1 cup (150 g)
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Snow peas: 1 cup (100 g)
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Green onions, sliced: ½ cup (50 g)
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Low-sodium soy sauce: ¼ cup (60 ml)
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Oyster sauce: 2 tablespoons
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Sesame oil: 1 teaspoon
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Brown sugar: 1 tablespoon
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Chicken or vegetable broth: ¼ cup (60 ml)
Instructions
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Cook noodles according to package instructions, drain, and set aside.
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Toss shrimp with cornstarch, salt, and pepper.
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Sear shrimp in 1 tablespoon oil over medium-high heat until cooked through. Remove and set aside.
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Add remaining oil, then sauté garlic and ginger until fragrant.
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Add vegetables and stir-fry until crisp-tender.
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Whisk sauce ingredients and pour into the pan.
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Add noodles and shrimp, toss until coated and heated through.
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Garnish with green onions and serve hot.
Notes
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Do not overcook the shrimp to keep them tender.
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Adjust sauce seasoning to taste before adding noodles.
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Best enjoyed fresh, but leftovers reheat well with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes