Shrimp Lo Mein (Print Version)
# Ingredients:
→ Sauce ingredients
01 -
1 tablespoon sugar, plus a little extra for onions
02 -
3 tablespoons soy sauce
03 -
2 tablespoons oyster sauce
→ Key ingredients
04 -
1 garlic clove, finely chopped
05 -
8 ounces of Lo Mein noodles (or use spaghetti as a sub)
06 -
1 onion, cut into thin slices
07 -
1 pound shrimp, peeled and veins removed
08 -
4 green onions, thin slices
09 -
4 baby bok choy, chopped into 1-inch pieces and washed
10 -
2 small carrots, sliced into thin matchstick shapes
→ Other add-ins
11 -
1 cup vegetable stock
12 -
¼ teaspoon black pepper
13 -
2 tablespoons avocado oil, split in half
14 -
¼ teaspoon salt (and a little more for boiling noodles)
# Instructions:
01 -
Stir together the soy sauce, sugar, and oyster sauce in a bowl. Put it aside for now.
02 -
In a big skillet or wok, warm 1 tablespoon of avocado oil over medium heat. Toss in the onions with a bit of salt and sugar. Cook while stirring every few minutes for about 25 minutes, or until they’re deep golden.
03 -
As the onions brown, boil the noodles in salted water using the package instructions. Drain them and rinse under cold water to cool them down.
04 -
Use the same wok to cook the shrimp and garlic for 3-4 minutes until they curl and turn pink. Remove the combo of garlic, shrimp, and onions onto a separate plate.
05 -
Heat the rest of the oil in the wok. Toss in bok choy and carrot strips, stirring for a couple of minutes. Add the vegetable broth, put on a lid, and let cook for 2 minutes longer, just until the veggies soften slightly.
06 -
Toss the shrimp mixture, sauce, noodles, and black pepper into the wok with the veggies. Stir everything for 2 minutes until the sauce gets absorbed. Sprinkle the green onion slices on top before serving.
# Notes:
01 -
Spaghetti can be swapped in if Lo Mein isn't handy.
02 -
Let onions brown deeply for the richest flavor.
03 -
Make sure bok choy is washed well since dirt hides easily.