Shrimp Lo Mein Noodles (Print)

Juicy shrimp, tender noodles, and vibrant vegetables tossed in a savory sauce make for a satisfying meal.

# Ingredients:

→ Sauce

01 - 360 ml chicken broth
02 - 60 ml soy sauce
03 - 15 ml honey
04 - 15 ml hoisin sauce
05 - 30 g cornstarch
06 - 4 cloves garlic, minced
07 - 5 ml sriracha sauce (or substitute hot sauce)
08 - 1.25 ml sesame oil
09 - 2.5 ml ground ginger
10 - 1 small pinch red pepper flakes (optional)

→ Stir Fry

11 - 450 g large uncooked shrimp (26-30 per 450g), peeled and deveined
12 - 15-30 ml peanut oil (or substitute olive oil)
13 - 120 ml dry white wine (Chardonnay or Pinot Grigio, or substitute with 60 ml Shaoxing wine or chicken broth)
14 - 1 small white onion, cut into chunks (may substitute yellow onion)
15 - 1 red bell pepper, sliced
16 - 60 g carrots, julienned
17 - 2 stalks celery, diced
18 - 70 g green cabbage, shredded
19 - 120 g bean sprouts, rinsed
20 - 180-225 g lo mein noodles (or substitute spaghetti noodles)

→ To Garnish

21 - 25 g green onions, sliced

# Steps:

01 - In a large measuring jug, whisk together chicken broth, soy sauce, honey, hoisin sauce, cornstarch, minced garlic, sriracha, sesame oil, ground ginger, and red pepper flakes. Ensure liquid is at room temperature to prevent cornstarch activation. Set aside.
02 - Completely thaw shrimp if frozen, then pat dry. Remove shell, tail, and veins if needed. Optionally, cook with shells on to retain moisture, then cool slightly and peel before combining with noodles.
03 - Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook for 1 minute plus 20 seconds per side. Promptly transfer shrimp to a clean plate to prevent overcooking.
04 - Turn off heat and add white wine. Return to medium heat and use a silicone spatula to deglaze the bottom and sides of the skillet, incorporating flavorful browned bits. Let liquid bubble and reduce by half, about 4 minutes.
05 - Boil lo mein noodles for 1 minute less than indicated for al dente per package instructions. Drain promptly and, if desired, toss with a small amount of oil to prevent sticking.
06 - With reduced wine still in skillet, increase heat to medium-high. Add onions, bell pepper, carrots, celery, and cabbage. Stir fry for 4–5 minutes until just softened.
07 - Whisk sauce to recombine, then pour into skillet with vegetables. Bring to a boil, stirring, to activate cornstarch and thicken sauce. Once thickened, reduce heat to low.
08 - Fold bean sprouts into the skillet, stirring gently to combine.
09 - Gradually add cooked noodles to the skillet, tossing gently to coat with sauce and vegetables. Adjust amount for preferred sauce-to-noodle ratio. Allow noodles to stand briefly to absorb flavors.
10 - Return cooked shrimp to the pan. Allow to heat through, about 1–2 minutes. Plate immediately, garnished with sliced green onions.

# Additional Notes:

01 - For best results, use large shrimp and avoid overcooking to maintain a tender texture.
02 - Fresh bean sprouts provide crispness; rinse thoroughly before adding to stir fry.
03 - To lower sodium content, select reduced-sodium soy sauce and chicken broth.
04 - Store leftovers in an airtight container up to 3 days refrigerated or 3 months frozen.
05 - Lo mein noodles can be substituted with spaghetti if needed; adjust boiling time accordingly.
06 - Optional additions include sliced mushrooms, broccoli, snow peas, water chestnuts, green beans, or edamame for added variety.

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