- 4
- 20 mins
- 20 mins
Ingredients
- Prep time20 minutes
- Total time20 minutes
- Portion size4 servings
- 1 cup 1cupsodium-reduced chicken broth
- 2 tbsp 2tbspoyster sauce
- 1 tbsp 1tbspcornstarch
- 1 tsp 1tspsesame oil
- 1 tbsp 1tbspvegetable oil
- 450 g 450gjumbo shrimp, (21 to 24 count), peeled and deveined
- 280 g 280gfresh steamed chow mein noodles
- 1 1carrotcarrots, sliced on the diagonal
- 1 cup 1cupsnow peasnow peas, trimmed and halved diagonally
- 1 cup 1cupquartered button or cremini mushrooms
- 3 3cloves garlic, minced
- 3 heads 3headsShanghai bok choy, (about 225 g), quartered
Preparation
Step 1
Stir together broth, oyster sauce, cornstarch and sesame oil. Set aside.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; sauté shrimp until pink and opaque throughout, about 2 minutes. Remove to plate.
In large saucepan of boiling water, cook noodles according to package instructions; drain.
Meanwhile, add remaining oil to wok; sauté carrot, snow peas, mushrooms and garlic over medium-high heat until garlic is fragrant, about 1 minute. Add bok choy; sauté just until wilted, about 1 minute. Stir in broth mixture, shrimp and noodles. Cook, tossing, until sauce is thickened and noodles are coated, about 1 minute.
Change it up - Tofu Lo Mein: Omit shrimp. Reduce vegetable oil to 2 tsp; use to cook vegetables only. Add 450 g fried tofu balls along with broth mixture. (Look for tofu balls near the wonton wrappers and tofu in the refrigerated section of the grocery store.)