Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) rice wine vinegar
- 1 teaspoon (5 ml) cornstarch (cornflour)
- ½ teaspoon (2.5 ml) sesame oil
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) oyster sauce (vegetarian option: mushroom-based oyster sauce)
- 1 tablespoon (15 ml) brown sugar (packed)
- 1 tablespoon (15 ml) sesame oil
- 1 teaspoon (5 ml) rice wine vinegar
- ½ teaspoon (2.5 ml) ground ginger
- ¼ teaspoon (1.25 ml) white pepper
- 1 pound (450g) fresh or dried lo mein noodles (or spaghetti as a substitute)
- 2 tablespoons (30 ml) vegetable oil (or canola oil)
- 2 cloves garlic, minced
- 1 inch (2.5 cm) ginger, peeled and minced
- 1 medium carrot, julienned
- 1 bell pepper (any color), julienned
- 1 cup (approximately 100g) sliced mushrooms (shiitake, cremini, or button)
- 2 cups (approximately 100g) baby bok choy (or spinach), chopped
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Instructions:
- Combine shrimp with marinade ingredients in a bowl. Toss to coat and set aside while you prep the other ingredients.
- Whisk together soy sauce, oyster sauce, brown sugar, sesame oil, rice wine vinegar, ginger, and white pepper in a small bowl.
- Cook lo mein noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant (about 30 seconds). Be careful not to burn the garlic.
- Add carrots, bell pepper, and mushrooms to the wok and stir-fry until slightly softened (about 2-3 minutes).
- Add marinated shrimp to the wok and stir-fry until pink and cooked through (about 2-3 minutes).
- Add cooked noodles and lo mein sauce to the wok. Toss everything together until well combined and heated through.
- Stir in bok choy (or spinach) and cook until wilted (about 1 minute).
- Garnish with green onions and sesame seeds. Serve immediately.