Shrimp Lo Mein Peppers (Printable Version)
Tender shrimp and vibrant peppers mingle with noodles in a flavorful sauce for a satisfying weeknight meal.
# Ingredients:
→ Seafood
01 -
300 grams medium shrimp, peeled and deveined
→ Noodles
02 -
200 grams lo mein noodles
→ Vegetables
03 -
100 grams red bell pepper, thinly sliced
04 -
100 grams green bell pepper, thinly sliced
05 -
75 grams snap peas, trimmed
06 -
2 cloves garlic, finely minced
07 -
15 grams fresh ginger, finely grated
08 -
2 green onions, thinly sliced
→ Sauce
09 -
30 ml low-sodium soy sauce
10 -
15 ml oyster sauce
11 -
15 ml hoisin sauce
12 -
15 ml teriyaki sauce
13 -
10 ml toasted sesame oil
→ Garnish
14 -
5 grams toasted sesame seeds
# Steps:
01 -
Ensure all ingredients are prepped: peel and devein shrimp, slice vegetables uniformly, mince garlic and grate ginger.
02 -
Boil lo mein noodles in salted water until just al dente, then drain and set aside.
03 -
Pat shrimp dry thoroughly with paper towels to promote even browning during cooking.
04 -
Preheat wok or large skillet over high heat until very hot to ensure proper searing.
05 -
Add shrimp and stir-fry for 2-3 minutes until opaque and cooked through, then remove from wok and set aside.
06 -
Add garlic, ginger, red and green peppers, and snap peas to wok; stir-fry for 2-3 minutes until crisp-tender.
07 -
Return shrimp and noodles to wok, tossing to combine evenly with vegetables.
08 -
Gradually pour soy sauce, oyster sauce, hoisin sauce, and teriyaki sauce over ingredients; toss constantly to coat and heat through.
09 -
Drizzle toasted sesame oil over the mixture and toss quickly to infuse aroma without overcooking.
10 -
Transfer to serving plates, garnish with sliced green onions and toasted sesame seeds, and serve immediately while hot.
# Notes:
01 -
Avoid overcrowding the wok to maintain high heat and achieve proper stir-fry texture; cook in batches if necessary.
02 -
Add sesame oil only at the end to preserve its delicate flavor.