Shrimp Lo Mein With Red And Green Pepper (Print version)

Tender shrimp, chewy lo mein noodles, and crisp red and green peppers tossed in a glossy soy-oyster sauce.

# Ingredients:

For the sauce

01 - 1/4 cup (60 ml) low-sodium soy sauce
02 - 2 tablespoons oyster sauce
03 - 1 tablespoon hoisin sauce
04 - 1 tablespoon water
05 - 1 teaspoon sugar
06 - 1 teaspoon toasted sesame oil
07 - 1/2 teaspoon crushed red pepper flakes, optional

For the shrimp and noodles

08 - 8 oz (225 g) lo mein noodles or thin spaghetti
09 - 1 lb (450 g) large shrimp, peeled and deveined
10 - 1 teaspoon low-sodium soy sauce
11 - 1 teaspoon cornstarch
12 - 1/4 teaspoon white pepper or black pepper
13 - 2 tablespoons neutral oil, divided

For the vegetables

14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 cup (100 g) snap peas, trimmed
17 - 1 medium carrot, cut into thin matchsticks
18 - 3 cloves garlic, minced
19 - 1 tablespoon fresh ginger, minced
20 - 4 green onions, sliced, white and green parts separated

# Instructions:

01 - In a small bowl, stir together the soy sauce, oyster sauce, hoisin sauce, water, sugar, sesame oil, and red pepper flakes if using. Set it near the stove.
02 - Boil the lo mein noodles according to package directions until just tender. Drain well and rinse lightly if they are very starchy, then set aside.
03 - Pat the shrimp dry. Toss with 1 teaspoon soy sauce, cornstarch, and white pepper until lightly coated.
04 - Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and barely opaque. Transfer to a plate.
05 - Add the remaining 1 tablespoon oil to the pan. Stir-fry the red pepper, green pepper, snap peas, carrot, and white parts of the green onions for 2-3 minutes until crisp-tender.
06 - Add the garlic and ginger and stir for 30 seconds. Add the noodles, sauce, shrimp, and green onion tops. Toss for 1-2 minutes until glossy and hot, then serve right away.

# Good to know:

01 - Best served immediately while the noodles are glossy and the peppers are crisp.
02 - Fresh lo mein noodles may cook faster than dried noodles, so check the package directions.
03 - Use low-sodium soy sauce if possible because oyster and hoisin sauces also add salt.

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