One Pot Shrimp Lo Mein Recipe By Tasty Food

ONE-POT SHRIMP LO MEIN RECIPE BY TASTY

Steps:

• Cook spaghetti according to package directions. Once cooked, drain in ice cold water and set aside.
• Mix the soy sauce, oyster sauce, rice vinegar, sugar, and ground fresh chili paste in a bowl, and set aside.
• Heat up 3 tablespoons of canola oil in the same large pot. Toss in the garlic and onions. Cook until it's golden and fragrant.
• Add the cabbage, carrots, and mushrooms to the pot. Cook and stir until vegetables are soft.
• Move the vegetables to one side of the pot. Add in the shrimp and cook until both sides are pink.
• Toss in the cooked spaghetti and mix evenly.
• Add the sauce mixture and mix evenly until all the ingredients are coated in the sauce.
• Sprinkle green onions on top and serve while hot.

SHRIMP LO MEIN

Steps:

• For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
• For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
• For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
• In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
• Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

ONE-POT CHICKEN CHOW MEIN RECIPE BY TASTY

Steps:

• In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
• Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
• Let the chicken marinate in the refrigerator for at least an hour.
• Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
• Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
• Place both of the ramen noodle bricks into the bottom of the pot.
• Pour in chicken broth over the noodles.
• Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
• Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
• Garnish with scallions.
• Enjoy!

ONE-POT CHICKEN AND SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a bowl, mix all the ingredients for the sauce. Set aside.
• Cook pasta according to directions and drain. Set aside.
• Place shrimp and chicken in a bowl, add paprika, garlic, salt and pepper. Separate the shrimp to a different bowl.
• Heat up a large skillet on medium high heat, add 1 tbsp olive oil, add the chicken, and cook for about 10-12 minutes. Remove from the skillet and set aside.
• In the same skillet, cook the shrimp for about 8 minutes on medium high heat until done. Remove from heat and set aside.
• In a large bowl, combine the pasta, sauce, chicken and shrimp and mix.
• Garnish with parsley and serve.

CHICKEN LO MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

SHRIMP LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

SHRIMP LO MEIN

Steps:

• In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions., Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside., In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through.

SHRIMP LO MEIN

Steps:

• Combine first 5 ingredients and set aside for 10 minutes.
• In skillet or wok, heat 1 tsp oil over high heat.
• Drain shrimp, reserving soy mixture.
• Cook shrimp until pink, 2-3 minutes.
• Remove from skillet.
• Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
• Add to shrimp.
• Cook cabbage in skillet with remaining oil 1 minute.
• Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
• Cook until thickened, 1 minute.
• Remove from heat and mix in scallion and fettucini.

SPICY SHRIMP LO MEIN

Steps:

• In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
• Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
• In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
• Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
• Add in 2 tablespoons of peanut oil; swirl to coat skillet.
• Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
• Add 1 tablespoon peanut oil to skillet.
• Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
• Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
• Add in the noodles and toss to combine.
• Stir the chicken stock mixture and add to the skillet.
• Stir mixture until it comes to a boil and thickens.
• Add in the shrimp and chili oil; toss to combine.
• Serve hot.

SHRIMP LO MEIN

Steps:

• Cook noodles according to directions (mine were 3 mins). Drain and rinse under cool water. Combine noodles and sesame oil and set aside.
• Combine oyster and soy sauce with sugar and pepper in small bowl and set aside.
• Heat wok or large skillet and add oil. Add ginger and garlic and stir fry ten seconds. Add shrimp and stir fry until pink, about 1 minute. Add onions and sherry; stir fry 15 secs.
• Add 1/2 of the bean sprouts and fry 15 secs, then add the rest of the sprouts and stir fry.
• Add oyster sauce and noodles and stir fry until thoroughly heated, about 2 minutes.