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Shrimp Lo Mein

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Level: Easy

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Description

Asian-inspired lo mein noodles tossed with shrimp and sweet sesame-ginger sauce.

Ingredients

  • 8 ounces, weight Lo Mein Noodles
  • 2 Tablespoons Vegetable Oil, Divided
  • 1 Tablespoon Minced Garlic, Divided
  • 2 teaspoons Grated Fresh Ginger, Divided
  • 1 pound Large Shrimp, Peeled And Deveined
  • 2 whole Carrots, Chopped
  • 2 whole Celery Stalks, Chopped
  • 2 whole Red Bell Peppers, Seeded And Thinly Sliced
  • 4 whole Scallions, Thinly Sliced
  • 1-¾ cup Low Sodium Chicken Broth
  • ¼ cups Oyster Sauce
  • 2 Tablespoons Oyster Sauce
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Sriracha Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Cold Water

Preparation

1. Bring a large pot of water to a boil. Add the noodles and cook for 4 to 5 minutes, until al dente. Drain the noodles and rinse with cold water.

2. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add half the garlic, half the ginger, and the shrimp and cook for 2 to 3 minutes, until the shrimp are cooked through. Transfer the shrimp to a plate and set aside.

3. Heat the remaining tablespoon of vegetable oil in the wok and add the remaining garlic and ginger. Cook over medium-high heat for about 30 seconds, until fragrant. Add the carrots, celery, bell peppers, and scallions and cook for 4 to 5 minutes, until the vegetables are tender.

4. Meanwhile, whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, and Sriracha in a medium bowl. Whisk together the cornstarch and cold water in a small bowl and add to the sauce. Add the sauce to the vegetables and simmer for 4 to 5 minutes, until thickened. Add the reserved shrimp and noodles and toss to coat.

This recipe is adapted from Kelsey Nixon of Kelsey’s Essentials.

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