Orange Siracha Shrimp Lo Mein Recipes

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!

CHINESE - SHRIMP LO MEIN

Steps:

• 1. For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
• 2. 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!
• 3. 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.
• 4. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes.
• 5. Transfer the shrimp and aromatics to a plate and reserve.
• 6. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions.
• 7. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage.
• 8. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
• 9. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce.
• 10. Add the sauce to the pan with the vegetables and bring to a simmer.
• 11. Toss in the reserved shrimp, aromatics and noodles and serve!

ORANGE SRIRACHA SHRIMP

Steps:

• Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.
• Squeeze orange for juice (1/2 cup). Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha sauce, ginger, and 1/4 cup green onions; bring to boil on medium-high. Cook 1 minute; remove pan from heat. Pour sauce into large bowl; stir in remaining 1/4 cup green onions.
• Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.

ORANGE SIRACHA SHRIMP LO MEIN

Steps:

• 1. Add corn starch to a microwave safe bowl and gradually whisk in the orange juice.
• 2. Add the rest of the sauce ingredients and mix.
• 3. Microwave 30 seconds and stir well. Continue to cook until it thickens slightly. Microwaves vary so I can't say exactly. Set aside.
• 4. Add oil to a wok or large skillet and heat on high.
• 5. Add shrimp and cook until they begin to curl then flip and cook until pink. Remove from pan.
• 6. Add the bok choy, celery, broccoil, carrots and snow peas and stir fry until they are crisp tender.
• 7. Add green onions, bean sprouts, cooked shrimp and cooked fettuccine to the vegetables. Add the cooking sauce, toss and cook until thickened.

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.