Shrimp Lo Mein with Explosive Chili Oil
Dim Sim LimShrimp Lo Mein with Explosive Chili Oil
Ingredients
For the Shrimp & Marinade
- 1 pound large shrimp, peeled, deveined, tails on
- 1 teaspoon cornstarch
- 1 teaspoon Chinese cooking wine
- 1/2 teaspoon light soy sauce
- 1/4 teaspoon white pepper
For the Lo Mein Noodles
- 1 pound egg noodles, fresh or dried lo mein style
- 1 tablespoon sesame oil
For the Stir-Fry Vegetables
- 2 tablespoons peanut oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 carrot, julienned
- 4 ounces bok choy, chopped, separate whites and greens
- 3 green onions, sliced, white and green parts separated
For the Lo Mein Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand for the best flavor!
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Explosive Chili Oil & Garnish
- 2 tablespoons crispy chili oil, or more, to taste – we like it spicy!
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra kick of umami!
Instructions
- 1
First things first, let's get that shrimp marinated! In a medium bowl, combine the large shrimp with 1 teaspoon cornstarch, 1 teaspoon Chinese cooking wine, 1/2 teaspoon light soy sauce, and 1/4 teaspoon white pepper. Mix it up well, making sure every single shrimp is coated. Set it aside to let those flavors meld. Boom! That's flavor town starting right there.
⏱️ 5 min
- 2
Now, let's get those noodles ready. Bring a large pot of water to a rolling boil. Add your egg noodles and cook according to package directions until al dente. Don't overcook them, we want them springy! Drain them well, then toss with 1 tablespoon of sesame oil to prevent sticking. Set aside. Tick Tock on the wok!
⏱️ 8 min
- 3
While the noodles are cooking, let's prep our Lo Mein Sauce. In a small bowl, whisk together 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 teaspoon granulated sugar, 1/2 teaspoon chicken powder, 1 teaspoon cornstarch, and 2 tablespoons water. Mix until smooth. This is the secret weapon, people!
⏱️ 3 min
- 4
Alright, it's wok time! Heat your wok over high heat until it's smoking. Add 1 tablespoon of peanut oil and swirl to coat. Add the marinated shrimp and stir-fry for 1-2 minutes until they just turn pink and are cooked through. Don't overcook them, or they'll be tough! Remove the shrimp from the wok and set aside. We're building layers of flavor!
⏱️ 2 min
- 5
Add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in the minced garlic and minced fresh ginger. Stir-fry for about 15-20 seconds until fragrant. Don't burn it! Now, add the sliced red and green bell peppers, julienned carrot, and the white parts of the bok choy and green onions. Stir-fry vigorously for 2-3 minutes until the vegetables are crisp-tender. We want that crunch!
⏱️ 3 min
- 6
Add the cooked noodles and the cooked shrimp back into the wok with the vegetables. Pour in your prepared Lo Mein Sauce. Toss everything together like a pro, making sure the noodles and vegetables are evenly coated in that glorious sauce. Add the green parts of the bok choy and green onions. If you're using it, now's the time for that 1/4 teaspoon of Yum Yum (MSG)! Stir-fry for another 1-2 minutes until everything is piping hot and well combined. This is where the magic happens!
⏱️ 2 min
- 7
Now for the explosive part! Drizzle generously with 2 tablespoons (or more, if you dare!) of crispy chili oil. Toss one last time to distribute that fiery goodness. Serve immediately, piled high in a traditional blue and white ceramic bowl. Garnish with fresh chopped cilantro. Bangali fish all fire! This is 10 out of 10!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimShrimp Lo Mein with Explosive Chili Oil
For the Shrimp & Marinade
- 1 pound large shrimp, peeled, deveined, tails on
- 1 teaspoon cornstarch
- 1 teaspoon Chinese cooking wine
- 1/2 teaspoon light soy sauce
- 1/4 teaspoon white pepper
For the Lo Mein Noodles
- 1 pound egg noodles, fresh or dried lo mein style
- 1 tablespoon sesame oil
For the Stir-Fry Vegetables
- 2 tablespoons peanut oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 carrot, julienned
- 4 ounces bok choy, chopped, separate whites and greens
- 3 green onions, sliced, white and green parts separated
For the Lo Mein Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand for the best flavor!
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Explosive Chili Oil & Garnish
- 2 tablespoons crispy chili oil, or more, to taste – we like it spicy!
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for that extra kick of umami!
Instructions
- 1
First things first, let's get that shrimp marinated! In a medium bowl, combine the large shrimp with 1 teaspoon cornstarch, 1 teaspoon Chinese cooking wine, 1/2 teaspoon light soy sauce, and 1/4 teaspoon white pepper. Mix it up well, making sure every single shrimp is coated. Set it aside to let those flavors meld. Boom! That's flavor town starting right there.
⏱️ 5 min - 2
Now, let's get those noodles ready. Bring a large pot of water to a rolling boil. Add your egg noodles and cook according to package directions until al dente. Don't overcook them, we want them springy! Drain them well, then toss with 1 tablespoon of sesame oil to prevent sticking. Set aside. Tick Tock on the wok!
⏱️ 8 min - 3
While the noodles are cooking, let's prep our Lo Mein Sauce. In a small bowl, whisk together 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 teaspoon granulated sugar, 1/2 teaspoon chicken powder, 1 teaspoon cornstarch, and 2 tablespoons water. Mix until smooth. This is the secret weapon, people!
⏱️ 3 min - 4
Alright, it's wok time! Heat your wok over high heat until it's smoking. Add 1 tablespoon of peanut oil and swirl to coat. Add the marinated shrimp and stir-fry for 1-2 minutes until they just turn pink and are cooked through. Don't overcook them, or they'll be tough! Remove the shrimp from the wok and set aside. We're building layers of flavor!
⏱️ 2 min - 5
Add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in the minced garlic and minced fresh ginger. Stir-fry for about 15-20 seconds until fragrant. Don't burn it! Now, add the sliced red and green bell peppers, julienned carrot, and the white parts of the bok choy and green onions. Stir-fry vigorously for 2-3 minutes until the vegetables are crisp-tender. We want that crunch!
⏱️ 3 min - 6
Add the cooked noodles and the cooked shrimp back into the wok with the vegetables. Pour in your prepared Lo Mein Sauce. Toss everything together like a pro, making sure the noodles and vegetables are evenly coated in that glorious sauce. Add the green parts of the bok choy and green onions. If you're using it, now's the time for that 1/4 teaspoon of Yum Yum (MSG)! Stir-fry for another 1-2 minutes until everything is piping hot and well combined. This is where the magic happens!
⏱️ 2 min - 7
Now for the explosive part! Drizzle generously with 2 tablespoons (or more, if you dare!) of crispy chili oil. Toss one last time to distribute that fiery goodness. Serve immediately, piled high in a traditional blue and white ceramic bowl. Garnish with fresh chopped cilantro. Bangali fish all fire! This is 10 out of 10!
⏱️ 2 min