Shrimp Lo Mein with Cashews

Course: Entree

Cuisine: Chinese

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 556kcal

Author: Kris Longwell

Shrimp Lo Mein with Cashews delivers authentic, savory flavors with a perfect balance of tender noodles, juicy shrimp, and crunchy cashews, all in an easy-to-prepare stir-fry that’s perfect for any night of the week.

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Equipment

Wok or large sturdy skillet

Ingredients

For the Noodles, Shrimp, and Marinade

8 oz egg noodles fresh or dried
2 tablespoon soy sauce
1 teaspoon Shaoxing wine Chinese cooking wine
½ lb extra-large shrimp deveined and shells removed (tails on or off)

For the Sauce

3 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine Chinese cooking wine
¼ cup dark brown sugar
½ cup chicken broth plus more, if needed
1 teaspoon cornstarch

For the Stir-Fry

3 tablespoon peanut oil divide, or canola oil
1 tablespoon garlic minced
2 tablespoon fresh ginger finely chopped
6 red chili peppers dried (optional)
2 baby bok choy base removed, chopped
½ cup carrot shredded, julienned, or chopped
4 scallions cut into 1-inch strips, plus extra for garnish
½ cup roasted cashews unsalted

Instructions

If using dried noodles, follow the package instructions for preparing them to al dente. If using fresh noodles, add to boiling water, bring back to a boil, and cook, stirring often, for 1 minute. Drain and immediately rinse with cool water. Once cool enough to handle, use your hands to help separate them (they will separate even more once you stir-fry them.
8 oz egg noodles
Meanwhile, in a small bowl, mix together the soy sauce (2 tbsp) and Shaoxing wine (1 tsp). Place the clean shrimp in a bowl and toss with the soy/wine mixture. Let marinate while you prep the remaining ingredients (about 15 minutes).
2 tablespoon soy sauce, 1 teaspoon Shaoxing wine, ½ lb extra-large shrimp
In a small bowl, mix together the ingredients for the sauce. Set aside.
3 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon dark soy sauce, 1 tablespoon Shaoxing wine, ¼ cup dark brown sugar, ½ cup chicken broth, 1 teaspoon cornstarch
Heat 1 tablespoon of the oil in a wok (or skillet) over high heat. Once the oil is shimmering, add the shrimp (with marinade) and stir-fry until pink (don't overcook), about 3 to 4 minutes. Use a slotted spoon to remove the shrimp from the wok onto a plate. Set aside (but keep them close)
3 tablespoon peanut oil
Add the remaining 2 tablespoon of oil to the wok. Add the garlic, ginger, and chiles (if using) and stir-fry for 1 minute (if browning, quickly lower the heat).
1 tablespoon garlic, 2 tablespoon fresh ginger, 6 red chili peppers
Add the bok choy and carrots and stir-fry for another minute..
2 baby bok choy, ½ cup carrot
Add the shrimp and noodles, toss with the vegetables, and cook for 1 minute.
Pour the sauce into the wok and toss until everything is fully coated. Cook for about 1 minute (the sauce will thicken slightly). Stir in the cashews and scallions. If the sauce is too thick, add a splash or two of broth.
4 scallions, ½ cup roasted cashews
Serve at once with chopped scallions for garnish.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Fresh egg noodles can be found at Asian markets. Dried chow mein (or lo mein) noodles can be found in the Asian section of most well-stocked supermarkets. Don't cook the noodles until just before beginning to stir-fry.

The final sauce should be somewhat thick, but not "gloopy." If it's too thick, thin it with a little more broth. It should be slightly "saucy," but not runny.

Leftovers will keep in a container with a tight-fitting lid in the fridge for 3 to 4 days. Reheat in the skillet with several splashes of broth.

Nutrition