Shrimp Lo Mein

Ingredients

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Oyster sauce

  Ready-to-serve

  ¼ cup or 72g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sweet Chili Sauce

  May Ploy - Walmart

  1 serving or 30g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Carrots

  Raw

  1 large or 72g

• Onions

  Young green, tops only

  4 stalk or 48g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Corn Starch

  Compliments

  2 tbsp or 20g

Directions

1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat! For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

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