Large skillet or wok
Large pot
Lo mein:
- 1 pound shrimp, peeled and deveined
- ½ teaspoon cornstarch
- 16 ounces frozen or dry lo mein noodles
- Neutral oil, for frying
- 1 yellow onion, peeled and sliced into thin wedges
- 2 bell peppers, trimmed, seeded, and sliced into thin strips
- 8 ounces green beans, roughly chopped
- 2 ribs celery, trimmed and thinly sliced on a bias
- 5 scallions, minced; white and green parts kept separate
- Sesame seeds, optional, for serving
- Salt, to taste
Fry the vegetables:
Heat 2 tablespoons neutral oil in a large skillet or wok over high heat. Once very hot and shimmering, add the vegetables and the white parts of the scallion, cooking in batches if needed. Cook until beginning to char and soften for 3–5 minutes total. Season very lightly with salt. Transfer back to the bowl.
Finish the lo mein:
Pour the remaining sauce into the pot and bring to a boil. Reduce heat and simmer for 3–5 minutes, stirring regularly, until thickened. Continue whisking until any small lumps of cornstarch are completely worked out, and the sauce is smooth and glossy. Taste and season.
Add the lo mein noodles to the sauce and toss to combine. Add the cooked vegetables and shrimp and cook, stirring to incorporate, until the shrimp are pink and opaque and the noodles are well-sauced. Turn off the heat.
Calories: 546kcal | Carbohydrates: 91g | Protein: 37g | Fat: 4g | Sodium: 1640mg | Fiber: 5g | Sugar: 5g | Vitamin C: 84mg