This is a simple one-pot supper dish that only takes 30 minutes to prepare. The taste is lightly flavored with hoisin sauce, but if you don’t like it, or if you don’t have any, you can leave it out.
Shrimp Lo Mein
Prep time: 20 minutes
Cooking time: 5-7 minutes
1 1/2 tablespoons rice bran oil (can use vegetable oil)
2-4 cloves garlic, minced
1/4 – 1/2 inch piece ginger, minced
1 cup sugar snap peas
1/2 cup red onion, sliced
1/2 medium yellow or red bell pepper, sliced
1/2 cup carrots, cut into 3 inch matchsticks
250 g large shrimp
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup chicken broth
1/4 cup hoisin sauce
150 g lo mein noodles (can substitute fettucine or linguine)
In a large pot, boil 4 liters of water. Cook the noodles according to package directions. Reserve 1 cup of cooking water. Drain noodles and set aside.
In a large skillet, heat 1/2 tablespoon oil and sauté the shrimp until pink and opaque. Set aside.
In a medium bowl, mix together the soy sauce, cornstarch, chicken broth, and hoisin sauce until smooth. Set aside.
Heat 1 tablespoon oil in the skillet. Lightly sauté the garlic and ginger until fragrant, about 30 seconds. Add the snap peas, onions, bell peppers, and carrots. Cook over medium-high heat until the vegetables are bright and just crisp tender, about 2-5 minutes. Add the soy sauce mixture and cook until the sauce bubbles. Add the cooked shrimp. Turn off the heat.
Toss the noodles in the warm cooking water then drain. Add noodles to the pot and toss with vegetables and shrimp. Serve at once.