Shrimp Lo Mein Noodles (Print Version)

# Ingredients:

→ Sauce

01 - 1 small pinch red pepper flakes (toss some in if you like a little heat)
02 - 2.5 ml ground ginger
03 - 1.25 ml sesame oil
04 - 5 ml sriracha sauce (or swap for your favorite hot sauce)
05 - 4 garlic cloves, minced
06 - 30 g cornstarch
07 - 15 ml hoisin sauce
08 - 15 ml honey
09 - 60 ml soy sauce
10 - 360 ml chicken broth

→ Stir Fry

11 - 180-225 g lo mein noodles (spaghetti works fine instead)
12 - 120 g bean sprouts, rinse these well
13 - 70 g green cabbage, just shred it up
14 - 2 stalks celery, dice these guys
15 - 60 g carrots, julienned
16 - 1 red bell pepper, go ahead and slice it
17 - 1 small white onion, cut into big chunks (yellow onion also works)
18 - 120 ml dry white wine (Chardonnay or Pinot Grigio are good, but 60 ml Shaoxing wine or chicken broth do the trick too)
19 - 15-30 ml peanut oil (or olive oil if that's all you've got)
20 - 450 g large shrimp, uncooked, peeled and cleaned (26-30 per 450g)

→ To Garnish

21 - 25 g green onions, sliced up

# Instructions:

01 - Slide the cooked shrimp back into the pan. Warm them through for about two minutes, then serve right away with green onions sprinkled over the top.
02 - Get your boiled noodles in there, a bit at a time. Toss it all so the noodles are covered in that tasty sauce and veggie goodness. Add as many noodles as you like, depending on how saucy you want your plate. Let things sit a minute so the flavors soak in.
03 - Next, gently stir the bean sprouts into the skillet. Don't smash them—just fold them in until everything's mixed up.
04 - Give your sauce a good whisk again. Pour it into the pan with your veggies. Turn up the heat till it bubbles—this will thicken it up because of the cornstarch. When it looks nice and glossy, turn the heat to low.
05 - Crank the heat to medium-high. Throw in your onions, bell pepper, carrots, celery, and cabbage into the pan with that reduced wine. Let them sizzle, stirring every so often, for four or five minutes till they just start to get soft.
06 - Cook those lo mein noodles (or spaghetti) in boiling water. Take them out a minute early so they stay a little firm. Drain right away. Drizzle a tiny bit of oil on them if you're worried they'll stick.
07 - Switch off the stove and pour in your white wine. Heat it back up to medium and scrape up any stuck bits on the pan with a silicone spatula. Let the liquid bubble until it shrinks down to half—should take about four minutes.
08 - Pour peanut oil into your big skillet and get it hot on medium-high. Lay your shrimp in and cook about a hefty minute per side (twenty seconds extra if they're big). Move shrimp to a clean plate right away so they don't keep cooking.
09 - If your shrimp are frozen, make sure they're totally thawed and dried with a towel. Peel, pull off tails, and clean out that vein if it’s still there. You can cook shrimp with shells on if you want them juicier—just peel off the shells before mixing with noodles.
10 - Grab a big jug and toss in chicken broth, soy sauce, honey, hoisin, cornstarch, minced garlic, sriracha, sesame oil, ground ginger, and a dash of red pepper flakes. Give it a good whisk until smooth. Just make sure the stuff’s not too cold or your cornstarch might get lumpy. Set this aside for later.

# Notes:

01 - Don't overcook the shrimp—bigger ones work best if you want them super tender.
02 - Fresh bean sprouts are the crunchiest; make sure you wash them before pan time.
03 - You can drop the salt by switching to low-sodium broth and soy sauce.
04 - Pop leftovers in a sealed container. They'll keep three days in the fridge, or stash them in the freezer for three months.
05 - No lo mein? Spaghetti's fine! Just check the box for boiling time and tweak if needed.
06 - Feel free to amp it up with extras like mushrooms, broccoli, snow peas, water chestnuts, green beans, or some edamame if you like.

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