Ginger And Scallion Shrimp Lo Mein

Ingredients

• 1 pound Large Shrimp (peeled, deveined, tails on or off per preference)
• 3 cloves Garlic (minced; divide 1/3 for early step and 2/3 for later)
• 2 slices Fresh Ginger (thin slices, about 5 g total, sliced lengthwise)
• 3 stalks Green Onions (separate stems (cut into small pieces) and leafy parts (cut into 2‑inch sections))
• 4 tablespoons Cornstarch (2 Tbsp for coating shrimp, 2 Tbsp for sauce slurry)
• 1 cup Unsalted Chicken Broth (cold; can substitute water for a lighter sauce)
• 2 tablespoons Soy Sauce (regular light soy sauce)
• 1 teaspoon Dark Soy Sauce (adds color and depth)
• 1 teaspoon Fish Sauce (provides salty umami)
• 1 tablespoon Oyster Sauce (adds richness)
• ½ teaspoon Sugar (balances salty flavors)
• 1 teaspoon Sesame Oil (adds nutty finish; drizzle at end)
• ½ teaspoon White Pepper Powder (divided between shrimp seasoning and sauce finishing)
• ½ teaspoon Salt (for noodle water and shrimp seasoning)
• 3 tablespoons Vegetable Oil (high‑smoke‑point oil for pan‑frying)
• 8 ounces Fresh Lo Mein Noodles (or dry egg‑noodle cakes, broken into strands)

Instructions

1. Prepare aromatics

   Mince the three garlic cloves. Slice the ginger into two thin pieces. Trim three green onions; cut the white stems into small pieces and the leafy tops into 2‑inch sections. Keep stems and leaves separate.

   Time: PT5M

2. Season and coat shrimp

   Pat the peeled shrimp dry, sprinkle with ½ tsp salt and ¼ tsp white pepper, then toss to coat evenly. Sprinkle 2 Tbsp cornstarch over the shrimp and toss until each piece is lightly coated.

   Time: PT5M

3. Make cornstarch slurry

   In a small bowl combine 1 cup cold chicken broth (or water) with 2 Tbsp cornstarch. Stir until completely dissolved; set aside.

   Time: PT2M

4. Cook the noodles

   Bring a large pot of water to a rolling boil, add ½ tsp salt, then add the fresh lo mein noodles. Cook for about 1½ minutes (or until dry noodles are softened but still firm). Drain in a colander and set aside.

   Time: PT7M

   Temperature: boiling

5. Pan‑fry the noodles

   Heat 1 Tbsp oil in a hot wok over medium‑high heat. Add the drained noodles, fry for 1 minute, toss, fry another minute, then stir‑fry for a final minute. Remove and set aside.

   Time: PT3M

   Temperature: medium-high

6. Crisp the shrimp

   Add another 1 Tbsp oil to the wok. Place the coated shrimp in a single layer; let the first side turn golden and crispy (≈2 minutes), then flip and crisp the other side (≈2 minutes).

   Time: PT4M

   Temperature: medium-high

7. Add first garlic

   Push the shrimp to the side, add 1 clove of the minced garlic to the pan and stir‑fry until just golden (about 1 minute).

   Time: PT1M

   Temperature: medium-high

8. Remove shrimp

   Transfer the shrimp and garlic to a plate and set aside while you build the sauce.

   Time: PT0.5M

9. Sauté stems and ginger

   Add a splash more oil if the pan looks dry. Toss the green‑onion stems and let them sizzle for 30 seconds, then add the ginger slices and sauté another 30 seconds.

   Time: PT1M

   Temperature: medium-high

10. Add remaining garlic

    Stir in the remaining two minced garlic cloves and cook for about 30 seconds until aromatic.

    Time: PT0.5M

    Temperature: medium-high

11. Create the sauce

    Give the cornstarch slurry a quick stir, pour it into the wok, then add 2 Tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp fish sauce, 1 Tbsp oyster sauce, and ½ tsp sugar. Stir continuously as the mixture comes to a boil and thickens (≈2 minutes).

    Time: PT2M

    Temperature: medium-high

12. Finish sauce and combine

    Drizzle 1 tsp sesame oil, sprinkle the remaining ¼ tsp white pepper, and add the leafy green‑onion sections. Return the fried noodles to the pan, toss to coat evenly, then slide the sauce over the shrimp on the serving plate.

    Time: PT2M

13. Plate and serve

    Arrange the sauced noodles on a serving platter, top with the crispy shrimp, and spoon any remaining sauce over everything. Serve immediately.

    Time: PT0.5M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g