# Shrimp Lo Mein Recipe | Kelsey NixonLevel: Easy Yield: 4 servings Total: 35 min Active: 20 min Nutritional Analysis Per Serving Serving Size: 1 of 4 servings Calories: 485 Total Fat: 14 g Saturated Fat: 2 g Carbohydrates: 55 g Dietary Fiber: 4 g Sugar: 4 g Protein: 36 g Cholesterol: 230 mg Sodium: 1797 mg ## Ingredients### Noodles:

Salt
8 ounces dried Chinese egg noodles, or 1 pound fresh

### Sauce:

1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce

### Lo Mein:

2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch

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## Instructions1. For the noodles: Bring a large pot of salted water to a boil and cook the noodles based on package instructions. Strain well and reserve.2. For the sauce: Whisk together the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl. Don't worry if it appears to be excessive sauceyou'll need it to properly coat all the noodles and vegetables!3. For the lo mein: Place a wok on high heat. Once it's hot, pour in 1 tablespoon vegetable oil along with half the garlic, half the ginger and half the scallions and stir-fry for 30 seconds. Include the shrimp and stir-fry until they begin to turn pink and curve slightly, approximately 2 minutes. Move the shrimp and aromatics to a separate plate and keep nearby.4. In the same wok, add the remaining 1 tablespoon vegetable oil and mix in the remaining garlic, ginger and scallions. Stir-fry for 30 seconds, then incorporate the mushrooms, celery, carrots and cabbage. Continue stir-frying the vegetables until they become golden and start to caramelize, 4 to 5 minutes.5. Mix the cornstarch with 2 tablespoons cold water. Once fully combined, blend into the sauce. Pour the sauce into the wok with the vegetables and let it come to a gentle simmer. Add in the reserved shrimp, aromatics and noodles and serve immediately for a flavorful, restaurant-style dish that'll wow your family!

Recipe courtesy of Kelsey Nixon