Recipes

Shrimp

Shrimp Lo Mein

Ingredients

• 10 ounces uncooked Asian lo mein noodles
• 1 teaspoon sesame oil
• 1/4 cup reduced-sodium soy sauce, divided
• 1 tablespoon cornstarch
• 3 garlic cloves, minced, divided
• 2 tablespoons water
• 1 tablespoon oyster sauce
• 1 teaspoon hoisin sauce
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 tablespoons canola oil, divided
• 1 sliced onion
• 1 julienned sweet red pepper
• 3 cups coleslaw mix
• 1 teaspoon minced fresh gingerroot
• 4 green onions, julienned

Description

1. Cook noodles according to package directions; drain and toss with sesame oil. Set aside.
2. In a medium bowl, combine 2 tablespoons soy sauce, cornstarch and garlic. Add shrimp and toss to coat; set aside.
3. In a small bowl, mix together the remaining 2 tablespoons of soy sauce, water, oyster sauce and hoisin sauce; set aside.
4. Meanwhile, heat 1 tablespoon oil in a wok on medium-high heat, cook the shrimp until cooked through and pink, about 4 to 5 minutes. Remove and set aside. Add 2 tablespoons oil to the wok, add the onion and cook until soft, about 2 to 3 minutes. Stir in bell pepper and slaw mix; cook until softened, 2 to 3 minutes. Add ginger and remaining 2 cloves garlic and cook 1 minute.
5. Add cooked noodles, shrimp (with marinade) and sauce to the wok. Toss together until well combined. Use tongs to fold the noodles, vegetables and sauce together until coated. Transfer to a platter and garnish with green onion.