- 8 ounces dried Chinese egg noodles, or 1 pound fresh
- 1 packet chicken bouillon mix, for example Knorr, dissolved in 1 3/4 cups warm water
- 1/4 cup plus two tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha chili sauce
- Lo Mein:
- two tablespoons vegetable oil
- 1 tablespoon minced garlic clove
- 2 teaspoons minced ginger root
- 1 small bunch scallions, white-colored and eco-friendly parts, sliced
- 1 pound small shrimp, peeled and deveined
- 1 cup thinly sliced white-colored button mushrooms
- 2 stalks celery, thinly sliced
- 1 large carrot, shredded
- 1/4 mind Napa cabbage, finely shredded
- two tablespoons corn starch
For that noodles: Inside a large pot of salted boiling water, prepare the noodles based on their package directions. Drain and hang aside.
For that sauce: Combine the bouillon, oyster sauce, soy sauce. sesame oil and Sriracha inside a large glass calculating cup or normal size bowl and hang aside. This might seem like lots of sauce, but you've got a large amount of noodles and veggies to coat!
For that lo mein: Heat a wok over high temperature. When hot, add 1 tablespoon vegetable oil, half the garlic clove, half the ginger root and half the scallions and saute thirty seconds. Include the shrimp and prepare until they simply begin to turn pink and relax, a couple of minutes. Transfer the shrimp and aromatics to some plate and reserve.
Within the same pan, heat the rest of the 1 tablespoon vegetable oil and add some remaining garlic clove, ginger root and scallions. Saute thirty seconds, after which include the mushrooms, celery, carrots and cabbage. Saute the veggies until they start to brown and caramelize. four to five minutes.
Whisk the corn starch into two tablespoons cold water. Once dissolved, increase the sauce. Add some sauce towards the pan using the vegetables and produce to some simmer. Add in the reserved shrimp, aromatics and noodles and serve!
Recipe thanks to Kelsey Nixon