Soy-Roasted Shrimp Chow Mein

1. Shrimp Preparation

In a bowl, combine shrimp, minced garlic, kosher salt, and ground black pepper. Mix well and set aside.

2. Garnish Eel Sauce

In a small bowl, mix mirin rice wine, light soy sauce, and granulated white sugar until the sugar is fully dissolved. Set aside.

3. Mixed Vegetables

Thinly slice celery, red onion, and carrot. Shred napa cabbage. Mince garlic. Heat toasted sesame oil in a large skillet or wok over medium heat. Add celery, red onion, carrot, napa cabbage, minced garlic, kosher salt, and ginger powder. Stir-fry until the vegetables are tender but still crisp. Set aside.

4. Chow Mein Noodles

In a small bowl, mix hoisin sauce, coconut aminos, and toasted sesame oil. Set aside. Bring water to a boil in a large pot. Add ramen noodles and cook according to package instructions until al dente. Drain and rinse under cold water. Toss the cooked noodles with the prepared sauce until well coated.

5. Combine and Cook

In the same skillet or wok used for the vegetables, add the seasoned shrimp. Cook over medium heat until the shrimp are pink and cooked through, about 3-4 minutes. Add the cooked vegetables and noodles to the skillet with the shrimp. Toss everything together until well combined and heated through.

6. Garnish

Finely chop cilantro and green onion. Set aside. Transfer the chow mein to serving plates. Drizzle with garnish eel sauce and top with chopped cilantro, green onion, and black sesame seeds.