Shrimp and Vegetable Lo Mein
10 ounces lo mein noodles
1 Tablespoon peanut oil
1 pound shrimp (can use tofu to make the dish vegetarian)
1 Tablespoon grated or chopped ginger
3 cloves garlic, minced or chopped
1 red bell pepper, washed, core & seeds removed, and sliced into 1/2-inch pieces
1 medium bok choy (or 2-3 baby bok choy), washed and chopped into 1-inch pieces
½ pound snap peas, washed, stems removed, cut in half
1/4 – ½ cup chicken broth
Lo Mein Sauce
2 Tablespoons sesame oil
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
2 teaspoons sugar
2 Tablespoons rice wine vinegar
2 teaspoons chili-garlic sauce
1. Bring a pot of water to boil for the lo mein noodles. Prepare all the vegetables before starting to cook.
2. In a small bowl, mix together all the ingredients for the sauce.
3. Heat 1 Tablespoon peanut oil over medium-high heat in a skillet or wok. Add the shrimp and cook until browned (about 4 minutes, flipping the shrimp halfway through cooking). Remove the shrimp from the skillet and set aside. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the vegetables and toss quickly. Add ¼ cup of the chicken broth. Continue cooking until heated through and vegetables begin to soften, about 5 minutes.
4. After the shrimp is cooked, begin cooking the lo mein noodles. Add the noodles to the boiling water and cook until al dente (about 5-7 minutes). When the noodles are done cooking, drain them and add them to the vegetable mixture. Toss to incorporate the vegetables evenly. Add the sauce and mix to ensure noodles and vegetables are evenly coated; continue to cook until all components are heated through. Add more chicken broth as needed to keep the noodles moist. Serve hot.