Shrimp Lo Mein

• 8 ounces, weight Lo Mein Noodles
• 2 Tablespoons Vegetable Oil, Divided
• 1 Tablespoon Minced Garlic, Divided
• 2 teaspoons Grated Fresh Ginger, Divided
• 1 pound Large Shrimp, Peeled And Deveined
• 2 whole Carrots, Chopped
• 2 whole Celery Stalks, Chopped
• 2 whole Red Bell Peppers, Seeded And Thinly Sliced
• 4 whole Scallions, Thinly Sliced
• 1- 3/4 cup Low Sodium Chicken Broth
• 1/4 cups Oyster Sauce
• 2 Tablespoons Oyster Sauce
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Sriracha Sauce
• 2 Tablespoons Cornstarch
• 2 Tablespoons Cold Water

1. 1.
2. Bring a large pot of water to a boil.
3. Add the noodles and cook for 4 to 5 minutes, until al dente.
4. Drain the noodles and rinse with cold water.
5. 2.
6. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat.
7. Add half the garlic, half the ginger, and the shrimp and cook for 2 to 3 minutes, until the shrimp are cooked through.
8. Transfer the shrimp to a plate and set aside.
9. 3.
10. Heat the remaining tablespoon of vegetable oil in the wok and add the remaining garlic and ginger.
11. Cook over medium-high heat for about 30 seconds, until fragrant.
12. Add the carrots, celery, bell peppers, and scallions and cook for 4 to 5 minutes, until the vegetables are tender.
13. 4.
14. Meanwhile, whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, and Sriracha in a medium bowl.
15. Whisk together the cornstarch and cold water in a small bowl and add to the sauce.
16. Add the sauce to the vegetables and simmer for 4 to 5 minutes, until thickened.
17. Add the reserved shrimp and noodles and toss to coat.
18. This recipe is adapted from Kelsey Nixon of Kelseys Essentials.

noodles, vegetable oil, garlic, fresh ginger, shrimp, carrots, celery, red bell peppers, scallions, chicken broth, oyster sauce, oyster sauce, soy sauce, sesame oil, sriracha sauce, cornstarch, water

Taken from tastykitchen.com/recipes/main-courses/shrimp-lo-mein/ (may not work)