Shrimp Lo Mein

Method11 steps · about 45 min

1. 1

   Step 1: Before heating the wok, mince the garlic (2 cloves), slice the mushrooms, julienne the carrot (1), drain and slice the ready cooked bamboo shoots (½ cup) and water chestnuts (½ cup), shred the napa cabbage (3 cups), trim the snow peas, clean and drain the bean sprouts, and split the scallions (2) into 2-inch pieces. Have the fresh pre-cooked lo mein noodles (1 lb) loosened and ready. If their package permits it, briefly warm the unopened bag in hot water; otherwise follow the package’s ready-noodle preparation directions just before cooking. Keep the peeled, deveined shrimp refrigerated until step 3.

   Uses 12 oz peeled and deveined shrimp, 31–40 size · 1 lb fresh pre-cooked lo mein noodles · 2 cloves garlic (minced) · 6 fresh button mushrooms, sliced · 1 medium carrot (julienned) · ½ cup ready cooked bamboo shoots, drained and sliced · ½ cup ready water chestnuts, drained and sliced · 3 cups shredded napa cabbage

   
2. 2

   Step 2: In a separate bowl, mix ½ tsp sugar, 1½ tbsp light soy sauce, 2 tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sesame oil and ⅛ tsp ground white pepper until the sugar dissolves. Have this sauce bowl beside the prepared ingredients before heating the wok.

   Uses ½ teaspoon sugar · 1½ tbsp light soy sauce · 2 teaspoons dark soy sauce · 1 tablespoon oyster sauce · ½ teaspoon sesame oil · 1/8 teaspoon ground white pepper

3. 3

   Step 3: Heat a large wok over high heat until it just starts smoking. Add 1 tbsp of the divided neutral oil around the perimeter and spread the chilled shrimp from step 1 in a single layer. Sear this first face for about 10–15 seconds, then turn them immediately in step 4.

   Shrimp: first searing face · 1 minUses 1 tbsp of the 3 tbsp divided neutral oil · All 12 oz shrimp, excluding the noodles and prepared vegetables

   
4. 4

   Step 4: Turn the shrimp in the oil from step 3 and sear the other face for about 10–15 seconds. Immediately lift them onto a clean plate; they will finish cooking in step 10. Leave the oil in the wok.

   Shrimp: second searing face · 1 minUses First-seared shrimp and pan oil

5. 5

   Step 5: Return the same wok with the oil retained from step 4 to high heat. Add the remaining 2 tbsp neutral oil and the minced garlic from step 1. Stir for just a few seconds, then immediately add the first vegetable group in step 6.

   Uses Pan oil only, excluding the lifted shrimp · Remaining 2 tbsp of the 3 tbsp neutral oil · Garlic only, excluding the other prepared ingredients

   
6. 6

   Step 6: Add the sliced mushrooms, julienned carrot, drained sliced bamboo shoots and water chestnuts from step 1 to the garlic and oil from step 5. Stir-fry for about 30 seconds.

   First vegetables · 1 minUses Garlic and hot pan oil · Mushrooms, carrot, ready cooked bamboo shoots and water chestnuts only

   
7. 7

   Step 7: Spread the 1 tbsp Shaoxing wine around the perimeter of the wok from step 6, then add the shredded napa cabbage from step 1. Stir-fry for another 30 seconds.

   Wine and napa cabbage · 1 minUses First vegetables, garlic and pan oil · 1 tablespoon Shaoxing wine · All napa cabbage, excluding the other prepared ingredients

   
8. 8

   Step 8: Spread the ready lo mein noodles from step 1 over the vegetables in step 7. Stir and toss for about 1 minute, loosening the strands until the noodles are softened and hot.

   Heat and loosen noodles · 1 minUses Vegetables and seasoned pan oil · All 1 lb ready noodles, excluding the shrimp and vegetables

9. 9

   Step 9: Pour the sauce bowl from step 2 into the noodles and vegetables from step 8. Use a scooping motion to mix everything thoroughly and stir-fry for about 30 seconds until the sauce is evenly distributed.

   Distribute the lo mein sauce · 1 minUses Hot noodles, vegetables and pan oil · Mixed lo mein sauce

10. 10

    Step 10: Return the seared shrimp from step 4 and add the snow peas, bean sprouts and scallions from step 1 to the sauced noodles from step 9. Mix and stir-fry for about 2 minutes. Continue as needed until the shrimp are fully opaque, the bean sprouts are thoroughly cooked and hot throughout, and all the noodles and vegetables are thoroughly hot.

    Finish shrimp and green vegetables · 2 minUses Sauced noodles, vegetables and pan oil · Shrimp only, excluding the oil retained in the wok · The final prepared green vegetables only, excluding the other bowls

11. 11

    Step 11: Lift the finished shrimp lo mein from step 10 onto serving plates and serve immediately. Offer separately prepared chili oil if desired.

    Uses Cooked noodles, shrimp and vegetables, excluding pan residue · Ready chili oil, optional for serving