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Spicy Shrimp Lo Mein

Spicy Shrimp Lo Mein created by yogiclarebear

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

Ready In:
1hr 10mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
Contributor
@ratherbeswimmin
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"If you are a shrimp fanatic like me, you may want to give this one a try."
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  1. yogiclarebear
    Spicy Shrimp Lo Mein Created by yogiclarebear
    Reply
  2. 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.
    Reply
  3. 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!
    Reply
  4. 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.
    Reply
  5. ratherbeswimmin
    If you are a shrimp fanatic like me, you may want to give this one a try.
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