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Prepare the lo mein noodles according to package directions. Drain well and set aside.

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, and white pepper. Set aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until slightly softened.

Add the minced garlic to the wok and cook for 30 seconds until fragrant, being careful not to burn it.

Add the blanched carrots, celery, and broccoli florets to the wok. Stir-fry for 2-3 minutes to heat through.

Add the blanched shrimp to the wok and stir-fry for 1 minute until just heated through.

Add the cooked lo mein noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together until the noodles are evenly coated with the sauce.

Continue to stir-fry for another 1-2 minutes, ensuring all ingredients are well combined and hot. Serve immediately.


Prepare the lo mein noodles according to package directions. Drain well and set aside.

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, and white pepper. Set aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until slightly softened.

Add the minced garlic to the wok and cook for 30 seconds until fragrant, being careful not to burn it.

Add the blanched carrots, celery, and broccoli florets to the wok. Stir-fry for 2-3 minutes to heat through.

Add the blanched shrimp to the wok and stir-fry for 1 minute until just heated through.

Add the cooked lo mein noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together until the noodles are evenly coated with the sauce.

Continue to stir-fry for another 1-2 minutes, ensuring all ingredients are well combined and hot. Serve immediately.
