Shrimp Lo Mein (Print Version)
# Ingredients:
→ Sauce mix
01 -
1 tablespoon sugar, with a little extra for onions
02 -
2 tablespoons oyster sauce
03 -
3 tablespoons soy sauce
→ Core ingredients
04 -
1 pound shrimp, peeled and cleaned
05 -
1 onion, sliced thin
06 -
1 garlic clove, finely chopped
07 -
4 green onions, cut thin
08 -
2 carrots, sliced into thin sticks
09 -
4 baby bok choy, chopped into 1-inch pieces and rinsed thoroughly
10 -
8 ounces Lo Mein noodles (or you can use spaghetti)
→ Extras
11 -
¼ teaspoon black pepper
12 -
¼ teaspoon salt, plus more for boiling noodles
13 -
1 cup veggie broth
14 -
2 tablespoons avocado oil, split
# Instructions:
01 -
Stir together oyster sauce, soy sauce, and sugar in a small bowl. Keep it handy for later use.
02 -
Use 1 tablespoon of avocado oil and warm it up in a wok or deep pan over medium heat. Toss in sliced onions, a dash of salt, and some sugar. Stir once in a while for 25 minutes or so until they turn a rich golden brown.
03 -
Cook the noodles in boiling salted water while the onions are caramelizing. Follow whatever the package says for cooking time. Drain and rinse under cool water to stop them from overcooking.
04 -
In the same wok, toss in shrimp and garlic. Cook for a few minutes, around 3-4, until shrimp turn pink and curl. Move everything, along with the onions, to a plate.
05 -
Drizzle the remaining oil into the pan and toss in carrots and bok choy. Stir-fry for a couple of minutes. Add broth, cover the pan, and let them steam for around 2 minutes until still a little crisp.
06 -
Put the noodles, shrimp mix, the sauce you made earlier, and black pepper into the wok. Keep stir-frying for a couple minutes until the noodles absorb some of that sauce. Sprinkle sliced green onions on top before digging in.
# Notes:
01 -
Can't find Lo Mein? Swap in spaghetti—it works great.
02 -
Getting the onions golden and sweet is key for deep flavor.
03 -
Rinse bok choy leaves really well since dirt loves to hide in there.