Description
Experience a vibrant and flavorful Shrimp and Veggie Lo Mein bursting with fresh vegetables, tender shrimp, and a savory, slightly sweet sauce. This quick and easy stir-fry noodle dish combines the perfect balance of textures and umami-rich flavors, making it an ideal weeknight dinner option.
Ingredients
Noodles and Sauce
- 8 oz. dried linguine noodles
- 1 Tbsp. toasted sesame oil
- 2/3 cup pineapple juice
- 1/4 cup soy sauce
- 1 Tbsp. oyster sauce
- 2 tsp. granulated sugar
- 2 tsp. corn starch
- 1/2 tsp. chili flakes
Vegetables and Shrimp
- 2 Tbsp. neutral cooking oil
- 6 oz. baby bok choy, thinly sliced crosswise
- 1 red bell pepper, thinly sliced
- 4 oz. shiitake mushrooms, thinly sliced
- 1 cup sugar snap peas, thinly sliced on the bias
- 1 lb. raw peeled and deveined medium shrimp, tails removed
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. minced fresh ginger
- 1/2 cup thinly sliced scallions
Instructions
- Cook the Noodles: Prepare the linguine noodles according to the package directions. Once cooked, rinse them under cold water to cool them down and prevent sticking. Toss the cooled noodles with toasted sesame oil to enhance flavor and set aside.
- Prepare the Sauce Mixture: In a medium bowl or large liquid measuring cup, whisk together pineapple juice, soy sauce, oyster sauce, granulated sugar, corn starch, and chili flakes. This mixture will create a slightly sweet and tangy sauce that thickens during cooking.
- Cook the Vegetables: Heat neutral cooking oil in a wok or large skillet over high heat. Add baby bok choy, red bell pepper, shiitake mushrooms, and sugar snap peas. Stir-fry for about 3 minutes until the vegetables are slightly softened but still crisp, stirring frequently to cook evenly.
- Add Shrimp, Garlic, and Ginger: Add the peeled and deveined shrimp along with minced garlic and ginger to the vegetables. Stir constantly and cook for 1 minute, allowing the shrimp to start turning pink and the aromatics to release their flavors.
- Add Sauce and Simmer: Pour the prepared pineapple juice mixture into the wok or skillet and bring to a simmer. Allow the sauce to cook for about 2 minutes until it thickens slightly and coats the vegetables and shrimp.
- Combine Noodles and Finish Cooking: Add the tossed noodles to the wok, continuing to cook and toss with tongs until the shrimp is opaque and fully cooked through, and the noodles are evenly coated with the sauce.
- Garnish and Serve: Stir in the thinly sliced scallions before serving to add a fresh, mild onion flavor and crisp texture.
Notes
- For a vegetarian version, substitute shrimp with firm tofu or additional mushrooms and use vegetarian oyster sauce or omit it.
- Adjust chili flakes according to your preferred spice level.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- If you don’t have pineapple juice, a mixture of orange juice and a splash of vinegar can be used as a substitute for sweetness and acidity.
- Use a wok or large skillet to ensure even high-heat cooking for a better stir-fry texture.
