Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 oz lo mein noodles (or substitute with spaghetti or other noodles)
- 1 tablespoon vegetable oil
- 1 cup snap peas, trimmed
- 1 cup sliced bell peppers (any color)
- 1 cup julienned carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- Salt and pepper to taste
Instructions
- Prepare the Noodles:
- Cook the lo mein noodles according to the package instructions. Drain and set aside.
- Cook the Shrimp:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same pan, add the snap peas, bell peppers, and carrots. Stir-fry for 3-4 minutes until they are tender-crisp.
- Add the garlic and ginger, and cook for an additional 1 minute until fragrant.
- Combine and Sauce:
- Return the shrimp to the pan with the vegetables. Add the cooked noodles.
- Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir well to coat everything evenly.
- If using, add the cornstarch mixture to thicken the sauce slightly. Stir and cook for another 2 minutes until everything is well combined and heated through.
- Serve:
- Garnish with sliced green onions. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
- Fat: 12g
- Carbohydrates: 45g
- Protein: 22g