Original Chili Crisp Shrimp Lo Mein with Charred Broccoli

Lo mein's soft, tossed noodles are the starting point for this BLACKLAND skillet version. The broccoli browns before the shrimp enter the pan, and the noodles are cooked separately so each part keeps its own texture. A restrained soy-and-oyster sauce coating leaves room for Original Chili Crisp at the finish.

Makes 3 main servings with about one-third of the shrimp and vegetables in each. A 12-inch skillet handles the components separately; toss the finished dish gently in the emptied noodle pot if your skillet is crowded.

Allow about 40 minutes: 15 minutes to prepare the ingredients and 25 minutes for boiling water, cooking noodles and working through the skillet sequence. This assumes already peeled, deveined, thawed shrimp. Thawing frozen shrimp or cleaning shell-on shrimp adds time.

Ingredients

• 8 ounces (225 g) dried Chinese egg noodles labeled for lo mein
• 1 pound (450 g) raw large shrimp, peeled, deveined and tails removed; thawed if frozen
• 10 ounces (285 g) broccoli, cut into small florets with flat sides; tender stems peeled and thinly sliced
• 3 scallions, whites and greens sliced separately
• 2 garlic cloves, finely chopped
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons unseasoned rice vinegar
• 1/4 teaspoon ground white pepper
• 1/4 cup (60 ml) water, divided
• 1 tablespoon plus 1 teaspoon neutral oil, divided
• 3 tablespoons BLACKLAND Original Chili Crisp

Instructions

1. Bring a large pot of unsalted water to a boil. Mix the soy sauce, oyster sauce, rice vinegar, white pepper and 2 tablespoons of the measured water. Pat shrimp and broccoli dry, keeping the raw shrimp separate from the prepared vegetables.
2. Cook the egg noodles according to their package until just tender with a springy bite. Drain thoroughly and toss with 1 teaspoon of the measured oil. Keep nearby while finishing the skillet components; if the package requires a rinse, follow it and drain especially well. Do not use crisp fried chow-mein noodles.
3. While the noodle water heats, set a 12-inch heavy skillet over medium-high heat and add 2 teaspoons oil. Arrange broccoli flat sides down in one uncrowded layer. Cook about 3 minutes without moving, then turn and cook 2 minutes more. Add the remaining 2 tablespoons water, cover for 2 minutes to soften the stems, then uncover and let the water evaporate. The broccoli should have dark browned spots and tender-crisp centers, not be blackened throughout. Transfer to a clean bowl.
4. Add the remaining teaspoon of oil to the skillet. Spread the shrimp in one layer and cook about 1 to 2 minutes per side, turning as the flesh becomes pearly and opaque throughout. Work in two batches if needed, allowing extra time. Transfer the fully cooked shrimp to a clean plate; do not place them back on the raw-shrimp plate.
5. Reduce heat to medium. Add scallion whites and garlic to the residual oil and stir for about 30 seconds. Pour in the mixed sauce, scraping up browned bits but leaving any burnt residue behind. Add drained noodles and broccoli, and lift and fold for 1 to 2 minutes until evenly coated. If crowded, combine in the emptied warm noodle pot instead of forcing the skillet.
6. Return shrimp just long enough to warm through, then take the pan off the heat. Stir the chili crisp in its jar and fold 2 tablespoons through the noodles along with the scallion greens. Divide among three plates and spoon the remaining tablespoon of crisp evenly over the servings. Serve promptly.

Serving Suggestions

• Plate three portions with shrimp and broccoli visible among the noodles so every serving gets the same balance.
• For a larger spread, serve alongside a separately prepared cucumber salad or steamed greens; those are not included in the yield or timing.

Optional Variations

• If using fresh raw lo-mein egg noodles, use 12 ounces (340 g) and follow their package cooking instructions. Ready-cooked noodles are a different product and should be prepared as directed on their label.
• Broccolini can replace the broccoli by weight. Split thick stems lengthwise and adjust the covered cooking time until tender-crisp.

Storage & Make-Ahead

Refrigerate in shallow covered containers at 40°F (4°C) or below within 2 hours, or 1 hour above 90°F (32°C). Use within 3 days; noodles soften and shrimp become firmer after reheating.

Reheat covered with about 1 tablespoon water per portion until the entire portion reaches 165°F (74°C), stirring for even heating. Avoid repeated reheating. If planning leftovers, set aside their share of the measured chili crisp and add it after reheating.

Contains shrimp, egg, wheat and soy; oyster sauce also contributes shellfish. Verify every noodle, sauce and chili-crisp label, including cross-contact statements. No gluten-free claim is made.

Three tablespoons of BLACKLAND Original Chili Crisp season the whole dish, with part tossed through the noodles and part spooned over the plated shrimp and broccoli. The product is rated 2/5 and finished-dish heat is estimated mild.

More from the BLACKLAND kitchen: Spicy Chili Crisp Shrimp Tacos or Roasted Broccoli with Lemon and Original Chili Crisp.