Recipe courtesy of Ching-He Huang
Quick Shrimp Lo Mein
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 639
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 72
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 38
- Cholesterol
- 254
- Sodium
- 784
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Lo Mein Sauce:
1 1/4 cups vegetable stock
3 tablespoons cornstarch
3 tablespoons low-sodium light soy sauce
Noodles:
One 12-ounce nest thin egg noodles (makes 1 pound cooked)
1 tablespoon toasted sesame oil
2 tablespoon peanut or vegetable oil
1 tablespoon freshly grated ginger
4 large dried or fresh shitake mushrooms, washed, presoaked in warm water for 20 minutes if dried, sliced
2 cloves garlic, finely chopped
1 pound shrimp, tails on
7 ounces choi sum, leaves and stalks cut into 2-inch pieces, or broccoli florets
1 tablespoon Shaosing rice wine
2 tablespoon toasted sesame oil
1 tablespoon dark soy sauce
1 large pinch ground white pepper
Directions
- For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
- Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
- Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.
Cook’s Note
If using dried shitake mushrooms, you can use the steeping water to soften the mushrooms instead of vegetable stock.