Ingredients
Equipment
Method
- Cook the lo mein noodles according to package instructions until al dente. Drain and set aside. Trust me, you'll want them just tender enough to soak up the flavors.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. Tip from me: Don't overcook the shrimp; they'll finish cooking with the noodles.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté garlic and ginger until fragrant, about 30 seconds. Add broccoli, carrots, snap peas, and red bell pepper. Stir-fry until vegetables are crisp-tender, about 4-5 minutes.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and brown sugar. Pour the sauce over the vegetables and stir to combine.
- Add the cooked noodles and shrimp back to the skillet. Toss everything together until well coated with the sauce and heated through, about 2 minutes. Now comes the fun part—watching it all come together into a delicious meal!
- Serve immediately, garnished with green onions and sesame seeds. Step back and admire your culinary creation before digging in!
Notes
Chef's Tips:
• For a vegetarian version, substitute tofu or extra vegetables for the shrimp.
• Common mistake to avoid: Overcooking the noodles, which can make them mushy.
• Serve with a side of steamed edamame for a complete meal.
Food Safety:
• Ensure shrimp are cooked to an internal temperature of 145°F
• Refrigerate leftovers within two hours of cooking