Ingredients :
- 10 ounces uncooked Asian lo mein noodles
- 1 teaspoon sesame oil
- 1/4 cup reduced-sodium soy sauce, divided
- 1 tablespoon cornstarch
- 3 garlic cloves, minced, divided
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- 1 pound uncooked shrimp, peeled and deveined
- 3 tablespoons canola oil, divided
- 1 sliced onion
- 1 julienned sweet red pepper
- 3 cups coleslaw mix
- 1 teaspoon minced fresh gingerroot
- 4 green onions, julienned
Directions :
- Cook noodles according to package directions; drain and toss with sesame oil. Set aside.
- In a medium bowl, combine 2 tablespoons soy sauce, cornstarch and garlic. Add shrimp and toss to coat; set aside.
- In a small bowl, mix together the remaining 2 tablespoons of soy sauce, water, oyster sauce and hoisin sauce; set aside.
- Meanwhile, heat 1 tablespoon oil in a wok on medium-high heat, cook the shrimp until cooked through and pink, about 4 to 5 minutes. Remove and set aside. Add 2 tablespoons oil to the wok, add the onion and cook until soft, about 2 to 3 minutes. Stir in bell pepper and slaw mix; cook until softened, 2 to 3 minutes. Add ginger and remaining 2 cloves garlic and cook 1 minute.
- Add cooked noodles, shrimp (with marinade) and sauce to the wok. Toss together until well combined. Use tongs to fold the noodles, vegetables and sauce together until coated. Transfer to a platter and garnish with green onion.
