Ingredients
For the Sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce adjust to your heat level
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Stir Fry
- 3 tablespoons vegetable oil for stir frying
- 1 lb lo mein or spaghetti
- 2 teaspoons fresh ginger minced
- 3-4 cloves of garlic minced
- 1 cup sliced oyster or shitake mushrooms remove stems
- 1 lb shrimp, peeled and deveined
- 1 red or yellow pepper or a combination of both, thinly sliced
- 1 handful bean sprouts
- 3 scallions sliced into rounds
Instructions
- Cook the noodles 1-2 minutes less than the packet instructions, run under cold water, drain, set aside.
Sauce
- In a small bowl, mix 1/2 cup water with all ingredients, stir, and set aside.
Stir Fry
- Heat a wok over high heat. Add 2 tablespoons of vegetable oil and heat until shimmering. Add the shrimp and stir fry for about 2 minutes, until just cooked. Remove the shrimp to a bowl.
- Add the remaining tablespoon of vegetable oil to the wok. Once the oil heats, add the red pepper, stir for 2 minutes, add mushrooms and stir another 2 minutes, add garlic, ginger, and mushrooms, and stir-fry for ~ 3 minutes.
- Put shrimp back into the wok, add the sauce, and the scallions. Stir together.
- Toss noodles into wok, combine everything well until noodles are hot, no more than 2-3 minutes. Serve immediately.
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