Spicy Shrimp Lo Mein

ratherbeswimmin''s Note:

If you are a shrimp fanatic like me, you may want to give this one a try.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 8 ounces driedshanghai noodles or 8 ounces spaghetti
• 1 cup chicken stock
• ¼ cup soy sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons dry sherry
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 3 tablespoons peanut oil
• 1 lb small shrimp , peeled and deveined
• 2 tablespoons minced ginger
• 3 cloves garlic , minced
• 6 scallions , cut into 1 inch pieces
• 1 (8 ounce) can sliced water chestnuts , drained
• 1 (15 ounce) can straw mushrooms , drained
• 1 teaspoon chili oil

Directions:

1. In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
2. Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
3. In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
4. Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
5. Add in 2 tablespoons of peanut oil; swirl to coat skillet.
6. Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
7. Add 1 tablespoon peanut oil to skillet.
8. Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
9. Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
10. Add in the noodles and toss to combine.
11. Stir the chicken stock mixture and add to the skillet.
12. Stir mixture until it comes to a boil and thickens.
13. Add in the shrimp and chili oil; toss to combine.
14. Serve hot.

Reviews

[StrongChef]

Nice recipe. The first time I made this I did not have chili oil so I used red pepper flakes. This resulted in a spicy, but extremely bland dish. The second time I had chili oil on hand, and added extra sesame oil and sugar. These changes drastically improved the dish, however it was still a bit on the bland side for me, and seems like it could have used something a little more.

[bricookie55]

This was very tasty. Just the right kick of spiciness balanced with a slight sweetness. My husband used rice noodles, and it turned out great. Thanks!

[Esther N]

I made this for company and used lower sodium chicken stock and soy sauce because I was afraid it would be too salty for my guests. Ended up adding a little salt after it was cooked but that was OK. Better to be safe, than sorry. The flavors blended and were very dynamic and spicy which is what I was after. My guests and my family thought it was magic, so thanks for sharing a wonderful recipe that I will use often.