Spicy Ginger Hoisin Lo Mein
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • Sauce Ingredients
  • 5 cloves of minced garlic
  • 2 T brown sugar
  • ⅓ cup soy sauce
  • 2 T Sriracha hot sauce
  • 1 T Hoisin Sauce
  • 1 t Oyster Sauce
  • 2 inches fresh ginger, grated
  • 1 handful fresh cilantro, chopped
  • Stirfry Ingredients
  • 2-4 T. Coconut Oil, divided
  • 4 Eggs, lightly whisked
  • 1 t. crushed red pepper flakes
  • 1 pound cooked, peeled, medium shrimp
  • 2 T. corn starch
  • 1 large sweet onion
  • 1 medium Zucchini
  • 1 c. thinly sliced or julienned baby carrots
  • 1 c. broccoli florets, cut small
  • 1 c. asparagus cut into 2” lengths
  • 2 c. thinly sliced cabbage
  • 8oz white or crimini mushrooms, thinly sliced
  • 3 stalks of green onion, thinly sliced for garnish
Instructions
  1. Cook noodles according to directions on the box, leaving them to sit in cold water if they finish before you are done with the rest of the recipe.
  2. Mix the garlic, brown sugar, ginger, cilantro, soy sauce, hoisin sauce, sriracha and oyster sauce in a bowl and whisk until well mixed. Set aside.
  3. Whisk eggs together in a bowl, then scramble in a skillet with a small amount of coconut oil. Add crushed red pepper flakes, then set aside in a clean bowl.
  4. Toss shrimp with corn starch and cook in a small amount of coconut oil until tender. Set aside in a clean bowl.
  5. Cut and prep all veggies to size and style mentioned in the ingredients list. Add 1 T coconut oil to a pan over medium-high to high heat and toss in onions and carrots, stirring for 5-10 minutes or until they start to soften.
  6. Add in broccoli and cabbage and cook for another 5-10 minutes until they begin to soften a bit as well. Add mushrooms, zucchini and asparagus last, cooking for another five minutes or so, adding a bit more oil if needed.
  7. Add scrambled egg and shrimp back in and stir to blend. Remove from heat.
  8. Drain water from noodles. Toss noodles into a wok heated to high heat with a bit of coconut oil. Immediately add the Hoisin-Soy sauce mixture and quickly stir the noodles around until they regain some heat.
  9. Remove noodles from heat, pour veggie and shrimp mixture into pot and stir everything together using tongs or a pasta scoop.
  10. Serve hot, garnished with diced green onion.
Recipe by A Flexible Life at https://www.aflexiblelife.com/recipes/2016/07/14/asian-veggie-lo-mein/