Spicy Shrimp Lo Mein

READY IN: 1hr 10mins




  • 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.