Time 35m Yield 4 Number Of Ingredients 17 Steps:
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat. Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat. Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.
Time 35m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Combine first 5 ingredients and set aside for 10 minutes. In skillet or wok, heat 1 tsp oil over high heat. Drain shrimp, reserving soy mixture. Cook shrimp until pink, 2-3 minutes. Remove from skillet. Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute. Add to shrimp. Cook cabbage in skillet with remaining oil 1 minute. Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture. Cook until thickened, 1 minute. Remove from heat and mix in scallion and fettucini.
Time 35m Yield 4 servings Number Of Ingredients 17 Steps:
For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat! For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
Time 40m Yield 4 servings. Number Of Ingredients 19 Steps:
In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions., Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside., In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together. Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine. Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes. Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.
Yield 4 servings Number Of Ingredients 14 Steps:
Cook spaghetti according to package directions. Once cooked, drain in ice cold water and set aside. Mix the soy sauce, oyster sauce, rice vinegar, sugar, and ground fresh chili paste in a bowl, and set aside. Heat up 3 tablespoons of canola oil in the same large pot. Toss in the garlic and onions. Cook until it’s golden and fragrant. Add the cabbage, carrots, and mushrooms to the pot. Cook and stir until vegetables are soft. Move the vegetables to one side of the pot. Add in the shrimp and cook until both sides are pink. Toss in the cooked spaghetti and mix evenly. Add the sauce mixture and mix evenly until all the ingredients are coated in the sauce. Sprinkle green onions on top and serve while hot.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 16 Steps:
In a large saucepan, bring 2 quarts of salted water to a boil over high heat. Add the noodles and cook per package directions; drain and rinse with cold water; set aside. In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside. Heat a large nonstick skillet or wok over high heat, until hot but not smoking. Add in 2 tablespoons of peanut oil; swirl to coat skillet. Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside. Add 1 tablespoon peanut oil to skillet. Add in the ginger, garlic, and scallions; stir-fry for 20 seconds. Add in the water chestnuts and mushrooms; stir-fry for 10 seconds. Add in the noodles and toss to combine. Stir the chicken stock mixture and add to the skillet. Stir mixture until it comes to a boil and thickens. Add in the shrimp and chili oil; toss to combine. Serve hot.
