Shrimp Lo Mein
This Shrimp Lo Mein recipe is a blend of shrimp, vegetables, and chewy long egg noodles cooked together in a delicious savory sauce.
Ingredients
- 16 oz Lo Mein Noodles
- 1 lb Frozen Shrimp, thawed deveined, shells removed, with tails left on.
- 3 cups Shredded Green Cabbage
- 8 oz Shredded Carrots
- 5 Green Onions separate the green and white parts
- 6 Garlic Cloves minced
- 1 tbsp Ginger minced
- 1 tbsp Hoisin Sauce
- 4 tbsp Soy Sauce separated into 1 tbsp + 3 tbsp
- 1 tbsp Shaoxing Wine or Sherry
- 2 tsp Sesame Oil separated into 1 tsp + 1 tsp
- 1 tsp Brown Sugar
- 1 tbsp Water
- 1 tbsp Arrowroot Flour (or Cornstarch) separated into 1/2 tbsp + 1/2 tbsp
- salt and pepper
- avocado oil
Instructions
- Marinate your thawed shrimp by adding them to a bowl with 1 tbsp soy sauce, shaoxing wine, 1/2 tsp of sea salt, 1 tbsp of avocado oil, and 1/2 tbsp of arrowroot powder or cornstarch.
- Prepare your onion, garlic, and ginger. Separate the whites from the greens of the green onion.
- Boil your noodles about 1-2 minutes less than the package instructions. Once they are done, drain them, rinse them with cold water, and then add them to a boil with a little sesame oil so that they do not stick together while you cook your remaining ingredients.
- In a small bowl add your remaining sauce ingredients, including the arrowroot powder, and mix.
- Add 2tbsp of avocado oil to a pan on medium heat. Once the oil is hot, add your shrimp and cook 1-2 minutes on each side or until they turn pink. Remove from the heat and set them aside.
- Add your garlic, white parts of onion, and ginger to the pan with 1 tbsp avocado oil. Cook for 2 minutes and then add in your cabbage and carrots. Stir and cook for 5 minutes, and then add in your shrimp, noodles, and the bowl of sauce. Cook until everything is mixed and the sauce has thickened up. Remove it from the heat and add in the green parts of your onion.