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In a heavy saute pan or pot, pour in oil and heat up very hot. Put in shrimp and beef - saute one minute. Add carrots, onions, garlic, and water chestnuts. Continue to saute for 2 minutes, then add Teriyaki sauce and mix. Sprinkle sifted cornstarch and stir on lower to medium heat. Add broth and sesame oil and let thicken.
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Add the white part of the green onion, onions, carrots, and cabbage. Stir fry until the cabbage begins to wilt, 2 to 3 minutes. Add the noodles and drizzle the remaining 1 tablespoon oil on top. Toss the noodles a few times to mix with the oil. Pour in the sauce and toss everything together.
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Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
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Add the cooked lo mein noodles to the wok and toss everything together with tongs or chopsticks. Ensure the noodles and vegetables are coated evenly with the sauce. Stir-fry for another 1 to 2 minutes until the noodles are heated through. Taste and adjust the seasoning if needed.
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Instructions. Combine sauce ingredients in a small bowl and set aside. Cook noodles according to package directions. Drain well, do not rinse. Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes.
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In the same skillet, saute carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture. Add cooked beef into the skillet with vegetables. Pour sauce over the ingredietns and let them simmer for about 2 minutes. Add cooked noodles and toss everything together.
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Season with the onion and garlic powders. Set aside. Heat vegetable oil in a wok or pan. Sauté on medium heat until veggies soften; about 5-7 minutes. Add in the garlic, sweet onion, and bok choy. Sauté until bok choy begins to wilt. Add in the shrimp and half of the sauce. Add in lo mein noodles and remaining sauce.
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Remove the vegetables from the pan and cover to keep warm. Pour the rest of the oil into the pan. Add the shrimp and season with salt and pepper to taste. Cook for 3-4 minutes or until shrimp are pink and opaque. Add the noodles to the pan, along with the cooked vegetables. Toss to combine.
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Make the shrimp lo mein: 3. Bring a medium pot of water to a boil and add the lo mein noodles. Cook the noodles according to the package instructions. At the last 30 seconds, add the vegetables to the water to blanche. Drain the noodles with the vegetables and se aside.
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Cook lo mein noodles according to package directions. Drain well, set aside. Place the olive oil in a large skillet or wok over medium heat. Once hot, sauté carrots for 2 minutes. Push carrots to the side, add the shrimp and sauté for another 3 minutes. Once shrimp are pink, stir all the ingredients together.
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Add the garlic and cook for 30 seconds. Add the noodles to the pan, along with the beef. Toss to combine. In a small bowl, whisk together the beef broth, hoisin sauce, soy sauce, sesame oil and cornstarch. Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened.
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Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage.
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Shrimp lo mein requires about 20 minutes total to make; half cooking time and half prepping time. When making stir fry, it's very important to prep all the ingredients, in advance (mis en place). For the full recipe, reference the detailed recipe card below. Sauce - Whisk together the sauce ingredients.
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In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove. In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes.
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Allow the lo mein to cook for about 2-3 minutes, stirring frequently so the noodles absorb the sauce. Right before the lo mein is ready to take off the griddle, sprinkle in the sliced green onions. Gently stir to combine. Transfer lo mein to a serving platter, sprinkle with additional green onions for garnish, and serve.
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In a small bowl, whisk together the soy sauce, oyster sauce, hoisin, sesame oil, sugar, ground ginger, cornstarch, and black pepper. Set aside. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they're pink and opaque, about 2-3 minutes per side.
