Spicy Shrimp Lo Mein
photo by yogiclarebear
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 226.79 g dried shanghai noodles or 226.79 g spaghetti
- 236.59 ml chicken stock
- 59.14 ml soy sauce
- 44.37 ml Worcestershire sauce
- 29.58 ml dry sherry
- 4.92 ml sesame oil
- 14.79 ml sugar
- 9.85 ml cornstarch
- 44.37 ml peanut oil
- 453.59 g small shrimp, peeled and deveined
- 29.58 ml minced ginger
- 3 clove garlic, minced
- 6 scallions, cut into 1 inch pieces
- 226.79 g can sliced water chestnuts, drained
- 425.24 g can straw mushrooms, drained
- 4.92 ml chili oil
directions
- In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
- Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
- In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
- Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
- Add in 2 tablespoons of peanut oil; swirl to coat skillet.
- Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
- Add 1 tablespoon peanut oil to skillet.
- Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
- Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
- Add in the noodles and toss to combine.
- Stir the chicken stock mixture and add to the skillet.
- Stir mixture until it comes to a boil and thickens.
- Add in the shrimp and chili oil; toss to combine.
- Serve hot.
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Reviews
-
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.
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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.