Spicy Shrimp Lo Mein

Name: Spicy Shrimp Lo Mein
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 8 ounces dried shanghai noodles or 8 ounces spaghetti; 1 cup chicken stock; 1/4 cup soy sauce; 3 tablespoons Worcestershire sauce; 2 tablespoons dry sherry; 1 teaspoon sesame oil; 1 tablespoon sugar; 2 teaspoons cornstarch; 3 tablespoons peanut oil; 1 lb small shrimp, peeled and deveined; 2 tablespoons minced ginger; 3 cloves garlic, minced; 6 scallions, cut into 1 inch pieces; 1 (8 ounce) can sliced water chestnuts, drained; 1 (15 ounce) can straw mushrooms, drained; 1 teaspoon chili oil

Submitted by ratherbeswimmin

"If you are a shrimp fanatic like me, you may want to give this one a try."

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photo by yogiclarebear

Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 4

ingredients

8 ounces dried shanghai noodles or 8 ounces spaghetti
1 cup chicken stock
¹⁄₄ cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons dry sherry
1 teaspoon sesame oil
1 tablespoon sugar
2 teaspoons cornstarch
3 tablespoons peanut oil
1 lb small shrimp, peeled and deveined
2 tablespoons minced ginger
3 cloves garlic, minced
6 scallions, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (15 ounce) can straw mushrooms, drained
1 teaspoon chili oil

directions

In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
Add in 2 tablespoons of peanut oil; swirl to coat skillet.
Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
Add 1 tablespoon peanut oil to skillet.
Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
Add in the noodles and toss to combine.
Stir the chicken stock mixture and add to the skillet.
Stir mixture until it comes to a boil and thickens.
Add in the shrimp and chili oil; toss to combine.
Serve hot.

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Reviews

Nice recipe. The first time I made this I did not have chili oil so I used red pepper flakes. This resulted in a spicy, but extremely bland dish. The second time I had chili oil on hand, and added extra sesame oil and sugar. These changes drastically improved the dish, however it was still a bit on the bland side for me, and seems like it could have used something a little more.

StrongChef
This was very tasty. Just the right kick of spiciness balanced with a slight sweetness. My husband used rice noodles, and it turned out great. Thanks!

bricookie55
I made this for company and used lower sodium chicken stock and soy sauce because I was afraid it would be too salty for my guests. Ended up adding a little salt after it was cooked but that was OK. Better to be safe, than sorry. The flavors blended and were very dynamic and spicy which is what I was after. My guests and my family thought it was magic, so thanks for sharing a wonderful recipe that I will use often.

Esther N