🫓 Griddle
Asian Fusion Wednesday hits different when you're cooking on the griddle. Lo Mein is one of those takeout dishes that you think you can't beat — until you make it yourself on the Pit Boss flat top with shrimp marinated in soy sauce, hoisin, and Thai chili paste. That marinade is the whole game. It caramelizes on the hot griddle surface and coats every noodle in something that's equal parts savory, sweet, and just enough heat.
The key here is having everything prepped and ready before the griddle gets hot. Once you start cooking, this thing moves fast. Veggies go down first, noodles follow, shrimp hits last — toss it all together and you've got a takeout-level meal made in your own backyard. C'mon back and enjoy y'all.
The Shrimp & Marinade
The Noodles
The Veggies
Griddle & Finish
Combine the soy sauce, hoisin sauce, Thai chili paste, sesame oil, and garlic in a bowl. Add the shrimp, toss to coat, cover and refrigerate for at least 30 minutes. The longer it sits, the more that marinade penetrates — don't skip this step.
Cook the lo mein noodles in well-salted boiling water according to package directions. Cook them just to al dente — they'll finish on the hot griddle. Drain, toss with a drizzle of sesame oil to keep them from sticking, and set aside.
Have everything sliced, julienned, and ready to go before the griddle gets hot. The stir fry moves fast — you don't have time to be cutting once the heat is cranked. Mise en place is your best friend here.
Preheat your Pit Boss griddle to medium-high heat. Add the vegetable oil and let it heat until it shimmers. You want the griddle screaming hot — that's what gives you the wok-style char and caramelization that makes griddle lo mein better than takeout.
Add the harder veggies first — carrots, broccoli, and onion. Let them cook for 2–3 minutes, tossing frequently. Then add the mushrooms, red pepper, and cabbage. Cook another 2 minutes until everything has some color but still has a little bite. Push to one side of the griddle.
Add the marinated shrimp to the empty side of the griddle in a single layer. Cook 1–2 minutes per side until pink and curled — shrimp cook fast, don't walk away. As soon as they're cooked through, toss them in with the vegetables.
Add the boiled lo mein noodles to the griddle with the shrimp and veggies. Drizzle the extra soy sauce and hoisin over the top. Using your spatulas, toss everything together until the noodles are coated and have picked up some color from the griddle. Add the scallions and give it one final toss. Total cook time from here is about 2 minutes.
Plate it up and hit it with a sprinkle of sesame seeds and extra sliced scallions. Serve hot straight off the griddle. Asian Fusion Wednesday — done right.
Have everything ready before you fire up the griddle — this is a fast cook and there's no time to prep mid-cook. Also, don't crowd the shrimp. Cook them in a single layer so they sear instead of steam. And that Thai chili paste in the marinade is what separates this from plain lo mein — don't leave it out. Adjust the amount to your heat preference but don't skip it entirely.