Food Network offers a recipe for shrimp lo mein by Kelsey Nixon on FoodNetwork.com. The recipe calls for ingredients such as Chinese egg noodles, button mushrooms, celery, carrot and Napa cabbage. The sauce recipe calls for oyster sauce, soy sauce, sesame oil, chili sauce and chicken bouillon. Other ingredients include garlic, ginger, scallions, cornstarch and vegetable oil.
To make the sauce, mix 1 packet of chicken bouillon mix in 1 3/4 cups of hot water along with 1/4 cup plus 2 tablespoons of oyster sauce, 3 tablespoons low-sodium soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of Sriracha chili sauce. Set aside. Heat a wok over high heat, then add 1 tablespoon of vegetable oil, 1/2 tablespoon of minced garlic, 1 teaspoon of minced ginger and half a bunch of sliced scallions. Saute for 30 seconds, then add 1 pound of small peeled and deveined shrimp. When the shrimp start to turn pink and curl up, transfer to a plate, and set aside.
Add another tablespoon of vegetable oil to the hot wok and add 1/2 tablespoon of minced garlic, 1 teaspoon of minced ginger and half a bunch of sliced scallions. Saute for half a minute, then add 1 large shredded carrot, 1 cup of thinly sliced white mushrooms, 2 thinly sliced stalks of celery and 1/4 head of finely shredded Napa cabbage. Saute for four to five minutes until the vegetables begin to brown.
Dissolve 2 tablespoons of cornstarch into 2 tablespoons of cold water, then stir into the sauce. Add the sauce to the hot wok, bring to a simmer, then add the reserved shrimp and pre-cooked Chinese egg noodles. Toss wok contents to coat with the sauce before serving.