This post is dedicated to a wonderful social media friend, Adrienne. She creates delicious recipes, and takes beautiful photographs of food. All her dishes are vibrant and enticing, but her Shrimp Lo Mein caught my attention on Instagram. I immediately asked her for the recipe, and she graciously provided it to me. It didn’t take me long to try it in my kitchen, and my family loved it. I’m excited to share this delectable Chinese dish with all of you.
Serves: 4-6 Level of difficulty: Easy
- 1 package, Lo Mein Noodles, 13.5 oz.
- 1.5 lb. of shrimp, peeled, deveined, tail-off
- 2 tbsp. of vegetable oil, + more to drizzle on noodles
- 1 tsp. of sesame oil
- 3 garlic cloves, chopped
- 1/2 tbsp. ginger, grated
- 2 tbsp. water + more, if necessary
- 2 tbsp. low-sodium Soy sauce, + more to drizzle
- 1/4 cup Oyster Sauce
- 1 small onion, chopped
- Chinese chives, or 3 scallions *
1) Cook the noodles according to package directions. (This one took exactly 3 minutes.) Drain and set aside. Drizzle noodles with vegetable oil to avoid them from sticking together.
2) In a wok, or frying pan, over medium-high heat, heat vegetable oil and sesame oil. Add garlic, ginger, onions, shrimp, scallions, Soy sauce and Oyster sauce, water. Cook until the shrimp turns pink.
3) Add Lo Mein noodles to the shrimp and mix well. Drizzle with more Soy sauce, to taste. Garnish with fresh scallions.
The recipe calls for Chinese chives, but since they were not readily available, I used scallions. Celery can also be used as a substitute.
This recipe hits all the high notes, and will become a part of my repertoire. Thank you Adrienne for inspiring me with your culinary creations.
Warning: Do not use any salt, as some of the ingredients are already salty. If you are on a sodium-restricted diet, this dish may not be suitable for you.
Happy Cooking from My Kitchen to Yours,