Name: Sheet-Pan Shrimp Lo Mein
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 teaspoons toasted sesame oil; 1 teaspoon sugar; 2 small heads baby bok choy, cut into 1-inch wedges; 2 carrots, cut into matchsticks; 1 small red bell pepper, cut into thin strips; 5 scallions, 3 cut into 2-inch pieces and 2 thinly sliced; 1/4 cup vegetable oil; Kosher salt and freshly ground pepper; 12 ounces medium shrimp, peeled and deveined; 1 pound fresh lo mein noodles

Directions

Bring a large pot of water to a boil. Preheat the broiler with a rack 4 inches from the heat source. Stir together the soy sauce, oyster sauce, sesame oil and sugar in a small bowl until the sugar dissolves; set aside.
Toss the bok choy, carrots, bell pepper and scallion pieces with 1 tablespoon vegetable oil on a large baking sheet; spread out in a single layer. Season lightly with salt and pepper. Broil the vegetables until they start to char on top, about 3 minutes.
Flip the bok choy and push the vegetables closer together to make room for the shrimp. Add the shrimp in a single layer. Season lightly with salt and pepper and drizzle with 1 tablespoon vegetable oil. Broil until the shrimp is just cooked through and the vegetables are crisp-tender, about 2 more minutes.
Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain and shake dry in a colander. Snip into pieces with kitchen shears if the noodles are very long. Top the shrimp and vegetables with the noodles, soy sauce mixture and remaining 2 tablespoons vegetable oil. Toss everything together with tongs. Divide among bowls. Top with the sliced scallions.

Photograph by Andrew Purcell

On Tonight

Sheet-Pan Shrimp Lo Mein

Categories:

Related Pages