SPICY SHRIMP LO MEIN NOODLES

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SPICY SHRIMP LO MEIN NOODLES

I insist you use the dark soy sauce as listed in the recipe. There’s two soy sauces in this recipe: one is the standard one you’d use for most recipes ( I usually use Kikkoman) but for lo mein noodles, you will need to use the dark soy sauce to achieve the color and flavor synonymous with lo mein.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Cantonese

Servings: people

Calories: 433kcal

Author: Lovoni

Ingredients

US Customary - Metric

SPICY SAUCE

1 tablespoon cornstarch
3 tablespoons dark soy sauce
2 tablespoons soy sauce
1 tablespoon Chinese cooking wine or mirin
2 teaspoons white sugar or monk fruit sugar
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
2 teaspoons Korean crushed red peppers or regular crushed red peppers/chili flakes

SHRIMP NOODLES

10 oz lo mein noodles
24 jumbo, raw shrimp, peeled and deveined
1 tablespoon peanut or other neutral oil
1/2 yellow onion, thinly sliced into wedges
2 garlic cloves, minced
2 medium carrots, cut julienne
1 red bell pepper, trimmed and thinly sliced
8 green onions, cut into 1-inch lengths, plus extra for garnish
1/4 cup water

Instructions

To make the sauce:

Combine cornstarch and dark soy in a small bowl. Add remaining ingredients and stir until smooth.

To make the noodles:

Cook the noodles according to package directions. I used dried noodles and they took 3 to 4 minutes in boiling water in a large pan. You want them to be al dente, just like pasta. Drain and rinse noodles with cool water.
Combine 1 tablespoon of sauce and the shrimp in a small bowl; set aside.
Heat the oil in a large wok or deep, large frying pan over high heat. Add the onion and garlic and stir-fry for 30 seconds.
Add carrot and red pepper. Stir-fry for 1 minute. Add the shrimp and stir-fry for 2 minutes until pink. Add the noodles, sauce and water (use the water to rinse out the bowl the sauce was in). toss the noodles for 30 seconds. Add green onion and toss for 1 minute until the noodles are coated in the sauce and the shrimp are cooked. Serve sprinkled with extra green onion. Serves 4.

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