Shrimp Lo Mein

1. 1
   prep · ~10 min

   Prepare the sauce and vegetables.

   1.In a small bowl, whisk soy sauce, oyster sauce, sesame oil, sugar, and white pepper until combined.

   2.In another small bowl, mix cornstarch with 1 tablespoon water to form a slurry. Set both bowls aside.

   3.Julienne the carrot, thinly slice the bell pepper, shred the cabbage, and cut green onions into 2-inch pieces.
2. 2
   boil · ~6 min

   Cook the lo mein noodles.

   Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions until just al dente, about 3 minutes for fresh noodles or 5-6 minutes for dried. Drain in a colander, rinse briefly with cold water to stop cooking, and set aside with a drizzle of oil to prevent sticking.

   TIPRinsing the noodles removes excess starch and keeps them from clumping together in the wok.
3. 3
   fry · ~4 min

   Sear the shrimp.

   Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add shrimp in a single layer, season with a pinch of salt, and cook 1-2 minutes per side until just pink and opaque. Transfer shrimp to a plate and set aside.

   TIPDon't overcrowd the pan — cook shrimp in two batches if needed, otherwise they steam instead of sear.
4. 4
   saute · ~4 min

   Stir-fry the aromatics and vegetables.

   1.Add remaining 1 tablespoon oil to the wok over high heat.

   2.Add minced garlic and grated ginger, stir-frying until fragrant (20-30 seconds).

   3.Add carrot and bell pepper, stir-fry 2 minutes until slightly softened.

   4.Add shredded cabbage and green onions, stir-fry 1 minute until cabbage just begins to wilt.

   TIPKeep the vegetables crisp-tender — they should still have a slight crunch.
5. 5
   mix · ~2 min

   Toss noodles with sauce and shrimp.

   1.Add the cooked noodles to the wok with the vegetables and toss well to combine.

   2.Pour the sauce mixture over the noodles and toss until everything is evenly coated.

   3.Return the shrimp to the wok and toss gently to distribute.

   4.Give the cornstarch slurry a quick stir, drizzle it in, and toss for 30 seconds until the sauce glazes the noodles.
6. 6
   serve

   Serve immediately.

   Transfer to a platter or individual plates. Garnish with additional sliced green onions or a sprinkle of sesame seeds if desired. Serve hot.

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