Noodles + Me = Happiness.
Lo Mein has got to be my favorite Chinese dish. Coming in at a close second is anything Kung Pao. Why not combine the two?
I’ve made you one tasty Kung Pao Chicken before, so I thought I would switch it up for you and bring you some shrimp instead.
I got this idea when I lived in Colorado. There was this cute little Chinese restaurant down the street that had this on their menu. It was mind blowing! I knew I had to re-create it.
These noodles are take-out quality with a thick brown sauce. The spicy Sriracha hot sauce really gives this dish a good kick, and the crunch from the peanuts finishes it nicely. I loved all the vegetables I stuffed in there, and the shrimp is cooked perfectly. Feel free to change it up with the veggies or swap out the shrimp for chicken, beef, or pork!
Start off with RAW shrimp. Peel and de-vein them, and also remove the tails.
In a bowl combine sugar, rice wine vinegar, soy sauce, and {my favorite} Sriracha hot sauce.
Whisk it together until it’s combined and toss in the shrimp. Coat it evenly, cover and refrigerate for at least 30 minutes.
Mean while let’s get preparing the brown sauce for our noodles, shall we?
In a large bowl combine chicken broth, water, sesame oil, rice wine vinegar, sugar, soy sauce, fish sauce, and a little more Sriracha hot sauce for good measure!
Take about 1/2 cup of that mixture and put it into another small bowl. Add some cornstarch and whisk until no longer lumpy. Gradually stir this back into the big bowl.
Let’s talk noodles for a second.
I have looked high and low at all sorts of Lo Mein recipes and most use a linguine noodle. But in order to get that “take-out” taste, you’re going to want to use a Chinese Egg Noodle. This makes ALL the difference if you ask me. It’s all about texture people!
I scoured my grocery stores trying to find these noodles, but I couldn’t find any in the stores near me. I went online and found some here. It’s worth it.
If you can’t find any, or simply don’t care, use the linguine. But if you can swing it, go for the Chinese Egg Noodles!
Cook your noodles according to the package directions and set aside.
I may or may not have gotten a little out of hand with all the veggies I wanted to put in, but that’s perfectly fine. You’ll want some fresh garlic and ginger. I also used mushrooms, sliced red bell peppers…
Snow peas…
and some green onions.
In a large wok {got mine at IKEA for only $5!} heat just a teaspoon of oil and cook your shrimp a few at a time. It only takes a little bit per side, until the shrimp turn pink and start to curl in.
Once they are cooked remove them and any juices to a warm plate.
Back in the wok throw in the garlic, ginger, and onion. Stir fry for about 30 seconds over medium high heat. Add the remaining vegetables and stir fry for an additional minute or two or until vegetables are crisp tender.
Pour in the sauce/cornstarch mixture. Let it simmer until it starts to thicken. Toss in some peanuts and chile peppers, the shrimp and then the drained Chinese Egg Noodles.
Toss it all to cover the noodles in the brown sauce.
Top with a little fresh cilantro and you have got yourself one knock-out Lo Mein!
Just one more reason to love the Noodle!
I love this dish so much! I hope you enjoy it as much as I did!
Kung Pao Shrimp Lo Mein
Ingredients
- 1 pound Raw Shrimp, de-veined, peeled, tails off
- 5 tsp white sugar, divided
- 3 tbsp rice wine vinegar, divided
- 1/2 cup soy sauce, divided
- 2 tbsp Sriracha hot sauce, divided
- 2 tbsp fish sauce
- 1/4 cup water
- 1 tbsp sesame oil
- 1 1/4 cup chicken broth
- 2 tbsp cornstarch
- 8 oz Chinese Egg Noodles, uncooked
- 1 tsp vegetable oil
- 3 cloves garlic, minced
- 2 tsp chopped ginger
- 3 green onions , cut into 1 inch pieces
- 1 red bell pepper, sliced
- 10 mushrooms, sliced
- 1 cup snow peas
- 1/2 cup peanuts
- 8 dried chile peppers, found in Mexican isle
Instructions
- In a large bowl combine 2 1/2 tsp of sugar, 1 1/2 tbsp of rice wine vinegar, 1/4 cup soy sauce, and 1 tbsp Sriracha Hot Sauce. Whisk till smooth. Add shrimp, cover and refrigerate for at least 30 minutes.
- In another large bowl combine chicken broth, water, sesame oil, the remaining sugar, vinegar, and soy sauce, 2 tbsp fish sauce, and 1 tbsp Sriracha hot sauce.
- Remove 1/2 cup of sauce to a small bowl and dissolve the 2 tbsp of cornstarch into the small bowl.
- Slowly add the cornstarch mixture back to the large bowl.
- Cook your noodles according to package directions. Drain and set aside.
- In a large wok heat 1 tsp of vegetable oil over medium-high heat.
- Cook the shrimp in small batches until they turn pink and start to curl in to themselves. Remove to a warm plate and set aside.
- In the same wok toss in the garlic, ginger and onions. Stir-fry for about 30 seconds.
- Add the remaining vegetables and cook for an addition 2-3 minutes or until crisp-tender.
- Pour in the brown sauce and let simmer until the sauce starts to thicken.
- Throw in the peanuts and chile peppers, and the drained egg noodles.
- Add the cooked shrimp and toss to coat.
- Top with some fresh cilantro if desired.
Mini Chocolate Chip Teddy Graham Cheesecakes
Krystal and Brad Cooley
Looks yummy! I love lo mein and kung pao, too!