Spicy Shrimp Lo Mein
If you are a shrimp fanatic like me, you may want to give this one a try.
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INGREDIENTS
Nutrition- 8ounces dried shanghai noodles or 8 ounces spaghetti
- 1cup chicken stock
- 1⁄4cup soy sauce
- 3tablespoons Worcestershire sauce
- 2tablespoons dry sherry
- 1teaspoon sesame oil
- 1tablespoon sugar
- 2teaspoons cornstarch
- 3tablespoons peanut oil
- 1
- 2tablespoons minced ginger
- 3
- 6
- 1
- 1(15 ounce) can straw mushrooms, drained
- 1teaspoon chili oil
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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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