To be honest, it’s kind of personal preference here, but I like to use large shrimp for this dish. These usually come in around 35ish shrimp per pound, which means you can get six skewers with about six shrimp per skewer.

I wouldn’t go smaller than that on the shrimp or they will overcook on the grill. If you go larger, just do fewer shrimp per skewer. For dishes like this, I like to grill peeled shrimp so you can slide them from the skewer onto the plate!

TIPS AND TRICKS FOR GRILLING SHRIMP
The main trick to grilling shrimp is to cook it on high heat for a short time. You want to get a quick sear on them and they are done. If you overcook them they will get rubbery.

To prevent your shrimp from sticking to the grill, rub the hot grill grates with oil right before you add the shrimp.
Grill shrimp over direct heat, or if you’re using a gas grill, medium-high to high heat (375°F-450°F).
For large shrimp, you only need about two minutes per side for nice and juicy shrimp.

INGREDIENTS
For the sauce:

1/4 cup soy sauce
1/4 cup hot water
2 tablespoons hoisin sauce
1 tablespoon sesame oil
For the lo mein:

10 ounces lo mein noodles, fresh or dry
2 teaspoons salt
1 teaspoon sesame oil
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1 red pepper, sliced
1 carrot, grated
1 small head napa cabbage, chopped
To garnish:

Fresh scallion, chopped
Sesame seeds
Wasabi edamame

1 Combine the sauce ingredients: In a small bowl, stir together soy sauce, hot water, hoisin sauce, and sesame oil.

2 Cook the lo mein noodles: Fill a large pot with water and set it over medium heat. Add the salt and bring the water to a boil. Add the noodles and cook until tender, usually around 4 minutes, but check the package directions for the noodles you are using.

Drain the noodles, transfer to a bowl, and toss with sesame oil to prevent sticking.

3 Cook the vegetables: Set a wok or large skillet over medium-high heat. Once hot, add olive oil along with the sliced mushrooms, and stir fry for 2-3 minutes until the mushrooms lose their water and start to brown slightly. Then add the red pepper, carrot, and cabbage. Continue to cook for about 3 minutes, stirring regularly until the vegetables are wilted.

4 Add the noodles and sauce: Add noodles along with the sauce and stir with the vegetables to combine. The sauce should coat the noodles and vegetables. If the noodles seem dry, add more water, a tablespoon at a time.

Taste and adjust the flavor to your liking. It might need another dash of soy sauce, for example.

5 Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch.

Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.