ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
2 tablespoons soy sauce2 tablespoons oyster sauce2 teaspoons toasted sesame oil1 teaspoon sugar2 small heads baby bok choy, cut into 1-inch wedges2 carrots, cut into matchsticks1 small red bell pepper, cut into thin strips5 scallions, 3 cut into 2-inch pieces and 2 thinly slicedΒΌ cup vegetable oilKosher salt and freshly ground pepper12 ounces medium shrimp, peeled and deveined1 pound fresh lo mein noodles
1. Bring a large pot of water to a boil. Preheat the broiler with a rack 4 inches from the heat source. Stir together the soy sauce, oyster sauce, sesame oil and sugar in a small bowl until the sugar dissolves; set aside.
2. Toss the bok choy, carrots, bell pepper and scallion pieces with 1 tablespoon vegetable oil on a large baking sheet; spread out in a single layer. Season lightly with salt and pepper. Broil the vegetables until they start to char on top, about 3 minutes.
3. Flip the bok choy and push the vegetables closer together to make room for the shrimp. Add the shrimp in a single layer. Season lightly with salt and pepper and drizzle with 1 tablespoon vegetable oil. Broil until the shrimp is just cooked through and the vegetables are crisp-tender, about 2 more minutes.
4. Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain and shake dry in a colander. Snip into pieces with kitchen shears if the noodles are very long. Top the shrimp and vegetables with the noodles, soy sauce mixture and remaining 2 tablespoons vegetable oil. Toss everything together with tongs. Divide among bowls. Top with the sliced scallions.
Per serving: Calories 560; Fat 17 g (Saturated 1 g); Cholesterol 107 mg; Sodium 1,474 mg; Carbohydrate 72 g; Fiber 4 g; Sugars 12 g; Protein 27 g