The Cooking Channel publishes a recipe for shrimp lo mein by Kelsey Nixon on its site at CookingChannelTV.com. The sauce recipe calls for chicken bouillon, oyster sauce, low-sodium soy sauce, sesame oil and Sriracha chili sauce. The noodles recipe calls for garlic, ginger, scallions, mushrooms, celery, carrot and Napa cabbage.
Cook 8 ounces of dried Chinese egg noodles according to package instructions, drain and reserve. Make the sauce by combining 1 packet of chicken bouillon mix dissolved in 1 3/4 cups of hot water, 1/4 cup plus 2 tablespoons of oyster sauce, 3 tablespoons of low-sodium soy sauce, 1 tablespoon of sesame oil and 1 tablespoon of Sriracha chili sauce. Stir well, and set aside.
Heat 1 tablespoon of vegetable oil in a wok over high heat, and then add and sauté 1/2 tablespoon of minced garlic, 1 teaspoon of minced ginger, and 1/2 bunch of sliced scallions for about 30 seconds. Add in 1 pound of peeled and deveined shrimp and cook for about two minutes until they start to turn pink. Transfer the pan contents to a plate and set aside. Add 1 tablespoon of vegetable oil to the pan and add 1/2 tablespoon of minced garlic, 1 teaspoon of minced ginger and 1/2 bunch of sliced scallions, sautéing for 30 seconds. Add 1 cup of thinly sliced mushrooms, 2 stalks of thinly sliced celery and 1 large shredded carrot and sauté for about five minutes until they begin to caramelize.
Whisk 2 tablespoons of cornstarch with cold water and stir into the reserved sauce. Add the sauce to the pan with the vegetables, bring to a simmer, toss in the shrimp and noodles, and serve.