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Ingredients:
- 36 oz Steamed chow mein noodles
- 6 tbsp LEE KUM KEE SESAME OIL
- 2 lbs. Shrimp, peeled and deveined
- 10 cloves Garlic, minced
- 4 tbsp Grated fresh ginger
- 6 stalks Celery, sliced
- 1 Carrot, finely julienned
- 20 Green onions, sliced
- 8 tbsp PANDA BRAND OYSTER SAUCE
- 6 tbsp LEE KUM KEE PREMIUM SOY SAUCE
- 8 tbsp Water
- 4 tbsp Sugar
- 1 tsp Dried chili pepper flakes (optional)
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Instructions:
- Heat the SESAME OIL in a wok or large frying pan over medium-high heat. Add the pork and cook for about 5 minutes or until browned. Remove from the pan and set aside. Add the shrimp to the pan, cook for about 2 minutes or until it turns orange, then remove from the pan. Set aside.
- Stir-fry the garlic, ginger, celery, carrots, and green onions for 5 to 7 minutes. Lower the heat to medium-low and then add the cooked noodles, pork, and shrimp.
- In a separate bowl, mix together OYSTER SAUCE, SOY SAUCE, water, sugar, and chili flakes (if desired). Pour the mixture into the pan and mix well. Cook for another 3 to 5 minutes, making sure nothing sticks to the bottom of the wok or pan. Turn off the heat, transfer the noodles to a serving platter, and enjoy.
Order the Lee Kum Kee condiments featured in this recipe:
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