Photo: Green Shrimp Lo Mein Recipe
Ingredients
- Canola oil
- 1 to 2 tablespoons peeled and grated fresh ginger
- 3 cloves garlic, smashed and pasted with salt
- 1/2 large shallot, thinly sliced into half moons
- 8 ounces head-on, peeled and deveined shrimp, left whole
- Kosher salt and freshly ground black pepper
- 10 shiitake mushrooms, stems removed and thinly sliced
- 1/2 to 1 cup thinly sliced Napa cabbage
- 10 to 15 snow peas, cleaned and thinly sliced
- 1/4 cup chicken stock
- 2 to 3 tablespoons rice vinegar
- 2 to 3 tablespoons soy sauce
- 2 to 3 teaspoons sambal
- Pinch sugar
- 8 ounces lo mein noodles, par cooked
- 1/4 cup thinly sliced scallion greens
- 1 to 2 tablespoons chopped fresh cilantro, plus sprigs forgarnish
- Juice of 1 lime
Directions
Add 2 to 3 tablespoons canola oil to a large saute pan. Add the ginger, garlic and shallots, and turn the heat to medium to flavor the oil by bringing the oil up to temperature. Cook on medium heat for 3 to 5 minutes until fragrant and soft. Strain the oil and set aside. Reserve all.
Add to the same pan some of the now-flavored oil and place over high heat. Sprinkle your shrimp with salt and pepper. Once heated, add the shrimp and saute until pink and opaque, 1 to 2 minutes per side. Pull the shrimp out and set aside.
Add the mushrooms to the pan and saute until softened, 2 to 3 minutes. Add in the Napa cabbage and toss to combine. Add the snow peas, chicken stock, rice vinegar, soy sauce and sambal. Toss to combine. Add a pinch of sugar to help balance the flavor. Add the lo mein noodles along with the reserved ginger, shallots, garlic mixture, and toss to combine. Allow to heat through, 1 to 2 minutes.
Adjust seasoning as needed. Add the scallion greens, cilantro and cooked shrimp and toss to combine and warm through. Finish with a squeeze of lime and garnish with cilantro sprigs.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By Nudglet
Port St Lucie Fl
on May 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made the dish multiple times after the first time,always changing it just a bit. Sometimes, I used pork loin, sometimes I used chicken breast. Every-time after the first time I just shredded head cabbage because it was a lost less expensive. Since my husband and I are always on a diet we sometimes doubled or even tripled the amount of cabbage which in my opinion did not change the flavor or texture of the lo mein at all
By LeAnnOsborne
SW Washington
on March 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've cooked all my life. I was taught by my mother who was an awesome cook. So I don't need lessons, but I've come to know that Bobby's recipes are really good. I made this last night for just my husband and me after wook. It was a nice weeknight meal. We both liked it a lot. I have no idea what Sambal is and haven't tried to find out yet, but I substituted fish sauce and it was quite tasty. We live in a rural area, but next time I'm at a big store I'll be looking for Sambal.
By bmkimball
on March 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sooo Goood! I'm not much of a cook, not so bad as to be on the show but not Bobby either!
My family including my kids LOVED this recipe. I get so annoyed when people tell you how they omitted this or added that, just follow the recipe! However, I didn't have shrimp so I used chicken, sorry. Otherwise I followed recipe as directed and it really was better than take-out. I know all the ingredients were fresh and nothing funky or artificial added.
This recipe will for sure be making its way into recipe rotation! I'd suggest trying it, it is delicious!
Read all 8 reviews