When it comes to sweet and sour shrimp, it’s all about finding the right balance of hot, sweet, and sour. Remember, the dish gets spicier as it cooks and sits so less is more.
Sweet and Sour Shrimp Lo Mein
- 10 oz lo mein, rice noodles, or spaghetti noodles
- 3 tbsp soy sauce
- 3/4 cup canned pineapple chunks, plus 3 tablespoons juice from the can
- 2 tbsp rice vinegar
- 3 tsp chili paste
- 1.5 tsp packed dark brown sugar
- 1 1/4 tsp ground ginger
- 2 tbsp vegetable oil
- 12 oz medium shrimp, peeled and deveined
- 1/2 large red bell pepper, thinly sliced
- 2 stalks celery, thinly sliced
- 2 scallions, thinly sliced, dark green parts separated
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and set aside.
- Meanwhile, in a medium bowl, whisk together the soy sauce, pineapple juice, rice vinegar, chili paste, ground ginger, and brown sugar.
- Heat 1 tablespoon vegetable oil in a large nonstick wok or skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, 3 to 4 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add the pineapple chunks, red bell pepper, celery, and white and light green scallion parts; cook, stirring, until the vegetables are crisp-tender, about 3 minutes.
- Stir the soy-pineapple sauce into the skillet and add the noodles and shrimp. Toss well until everything is coated and heated through, about 2 minutes. Divide among bowls and top with the dark green scallion parts.