14–16 oz cooked lo mein noodles (rinsed and drained)
1 cup bok choy, chopped
½ cup shaved carrots
½ yellow onion, julienned
½ red bell pepper, julienned
¼ cup green onions, sliced (green parts only)
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Asian cooking wine
2 tsp honey
1 tbsp chili garlic sauce (adjust to taste)
1 tsp sesame oil (add at the end)
2 tbsp olive oil (for the griddle)
Directions
In a bowl, toss shrimp with oyster sauce and black pepper. Set aside while preparing the vegetables and sauce.
In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, cooking wine, honey, and chili garlic sauce. Stir well and set aside.
Preheat your Blackstone griddle to medium-high on one side and medium on the other.
Add olive oil to the hot side of the griddle and cook shrimp for 1–2 minutes per side until pink and cooked through. Remove and set aside.
Add a little more oil if needed, then toss on onions, red bell pepper, carrots, and bok choy. Stir-fry for 3–4 minutes until slightly softened but still crisp.
Add noodles to the griddle with the veggies and pour the sauce over top. Toss everything together for 2–3 minutes until evenly coated and heated through.
Return shrimp to the griddle, drizzle sesame oil over the top, and toss once more before removing from heat.
Serve immediately, topped with green onions and, if desired, extra chili garlic sauce or lime wedges.
