Lo mein with shrimp

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

This Chinese noodle dish takes just half an hour to prepare, as it's made with mushrooms, vegetables, and shrimp, all of which cook in minutes. It's a perfect after-work dinner, making it a delicious and unique dish you won't have to spend a lot of effort on. However, the quick cooking time of the shrimp means it's easy to overcook them, so follow the cooking times carefully to ensure they're juicy and tender. Stir-fry the mushrooms and vegetables in a wok, then toss with the cooked Chinese noodles, the separately fried shrimp, and the sauce, and serve immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Noodles

220g dry Chinese egg noodles or 450g fresh

Sauce

Dissolve 1 packet of dry chicken broth, such as Knorr, in 1 3/4 cups hot water
1/4 cup + 2 tablespoons oyster sauce
3 tablespoons lightly salted soy sauce
1 tbsp. l. sesame oil
1 tbsp Sriracha sauce

Lo mein

2 tablespoons of vegetable oil
1 tbsp. minced garlic
2 tsp. chopped ginger
1 cup thinly sliced champignons
2 stalks celery, thinly sliced
1 large carrot, grated
1 small bunch green onions, chopped
450 g small shrimp, peeled and deveined
1/4 of Chinese cabbage, finely shredded
2 tablespoons cornstarch

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Noodles:

In a large pot of boiling salted water, cook the noodles according to package directions. Drain and set aside.
Sauce:

In a large measuring cup or small bowl, combine the broth, oyster sauce, soy sauce, sesame oil, and Sriracha sauce and set aside. It will seem like there's a lot of sauce, but you'll also have plenty of noodles and vegetables!

Lo mein:

Heat a wok over high heat. Once hot, add 1 tablespoon of vegetable oil, half the garlic, half the ginger, and half the green onions and stir-fry for 30 seconds. Add the shrimp and stir-fry until they begin to turn pink and curl, about 2 minutes. Transfer the shrimp mixture to a plate and set aside.
In the same pan, heat the remaining 1 tablespoon of vegetable oil and add the remaining garlic, ginger, and green onions. Sauté for 30 seconds, then add the mushrooms, celery, carrots, and cabbage. Cook until the vegetables begin to brown, 4-5 minutes.
Mix cornstarch with 2 tablespoons of cold water. Once the cornstarch has dissolved, stir the mixture into the sauce. Add the sauce to the skillet with the vegetables and bring to a boil. Stir in the reserved shrimp and noodles and serve!