Forget take-out and take in the delicious flavor of this super simple dish! I’m typically the first one to order Chinese food but dislike when I get my order and notice they are stingy with the shrimp or they don’t have the vegetables that I want. That’s typically what prompts me to cook my own rendition.
After researching many recipes, I combined a couple of flavors and created this tasty Lo Mein. Trust me, if you cook this for your friends and family there will not be a bite left. This is another one of my recipes where you can contour the meat/vegetables to your liking but don’t compromise on the sauces. That’s what’s really going to complete the taste of this dish.
Give this recipe a try and as always make sure you tag me on social media so I can see how your dish turned out. Enjoy!
Shrimp Lo Mein
Ingredients
- 16 oz Chinese Lo Mein Noodles
- ½ cup Shrimp Peeled & deveined
- ½ cup Chinese Cabbage or Napa Cabbage julienned
- ¼ cup Onions julienned
- ⅛ cup Baby Bella Mushrooms julienned
- ⅛ cup Green Onion chopped (white & green part )
- ¼ cups Snap Peas
- ⅛ cup Carrots julienned
- 1 tbsp Hoisin Sauce
- 1 tbsp Oyster Sauce
- ½ tbsp Soy Sauce
- ½ tbsp Dark Soy Sauce
- ½ tsp Sesame Oil
- ½ tsp Salt/Pepper
- ½ tsp Sugar
Instructions
- Cook noodles according to directions on package or boil it for about minutes. Cool the noodles down with cold water to prevent sticking. Set aside.
- In the wok, heat oil, add onions, white part of green onions, shrimp, mushrooms, cabbages, and carrots. Stir fried for about 1 minute to 3 minutes.
- Towards the end of stir-frying the vegatables, add in the snap peas.
- Add back the noodles and mix them all together.
- Add sauces & seasoning, mix well.
- Add half of the scallions and mix well.
- Garnish with toasted sesame seeds and scallions. Enjoy