Shrimp Lo Mein

Shrimp Lo Mein has to be one of my favorite take-out choices. Lo Mein is often confused with chow mein. Both refer to noodles with some sort of protein and vegetables, mixed in a savory sauce. The main difference is not the noodle itself, but preparation of the noodles. In Cantonese, lo mein means “stirred (or tossed) noodles,” whereas, chow mein refers to “stir-fried (or fried)” noodles. “Lo mein” noodles are cooked separately then just heated in the wok, so it mixes with the sauce; whereas “chow mein” is completely cooked and stir-fried in the wok, making the noodles crispy. The real star of lo mein is the sauce. That’s why I chose this recipe over others. The seafood flavor is enhanced by using clam juice and oyster sauce, and the addition of honey adds body to the sauce without the need for thickeners. This dish is literally layered with flavor. Besides the incredible taste, what I love most about this meal is the versatility. You can customize it to your own liking, making it as easy and flexible as you want it to be.

Peel and devein shrimp.

If you chop up your vegetables ahead of time and have everything ready to go, you can have dinner on the table in a matter of minutes. So, I would suggest getting your veggies prepped first. You can add or omit any vegetables of your choosing.

Mince garlic. Peel, then mince, or grate, ginger. I cut off a chunk of ginger, peel it with a potato peeler, then slice into thin medallions. I then finely chop the medallions and transfer the chopped pieces into a mini food processor to finely mince.

Slice mushrooms. If mushroom slices are too large, cut in half. Shred carrots (or use a bag of pre-shredded carrots to save time). Coarsely chop 1/2 of a red onion. Slice scallions.

Now that your veggies are prepped, you’re all set to go.

Bring a pot of water to boil. Add noodles and cook according to package directions. Drain the noodles, rinse under cold water and drain again. Shake well to remove excess water. Return noodles to the pot and toss with sesame oil until noodles are well coated. Set aside.

In a small bowl, combine clam juice, soy sauce, oyster sauce, dry sherry (or rice wine), and honey. Stir well to combine. Set aside. (Note: if you're not a fan of clam juice, substitute chicken broth.)

Heat a wok (or very large skillet) over high heat until a bead of water sizzles and evaporates on contact. Add the peanut (or vegetable) oil to wok and swirl to coat the bottom. Add the shrimp and cook until pink, 2 to 3 minutes. Transfer to a plate and set aside.

In same wok, add red onions, mushrooms and carrots. Stir fry for about 3 minutes, or until crisp tender. 

Add snow peas (or sugar snap peas) and cook just until heated through. 

Add the garlic, ginger and scallions. Stir fry until aromatic, about 30 seconds. 

Pour in the sauce mixture. Add the noodles and shrimp. Toss until heated through and well-coated with the sauce. Transfer to a platter, or individual bowls and serve.

SHRIMP LO MEIN
Source: Adapted from Appetite for China
Posted by: www.meldingmagic.com

INGREDIENTS:

• 16 ounces lo mein noodles, or whole grain thin spaghetti
• 2 Tablespoons toasted sesame oil
• 1 Tablespoon peanut or vegetable oil
• 2 pounds small shrimp, peeled and deveined
• 1 Tablespoon minced garlic
• 2 teaspoons minced or grated ginger
• 4 or 5 scallions, sliced
• 8 ounces mushrooms, sliced
• 1 cup shredded carrots
• 1/2 red onion, coarsely chopped
• 12 ounces sugar snap, or snow pea pods

Sauce:

• 2/3 cup clam juice (or substitute chicken broth)
• 2 Tablespoons soy sauce
• 2 Tablespoons oyster sauce
• 2 Tablespoons dry sherry, or Chinese rice wine
• 1 Tablespoon honey

DIRECTIONS:

1. Bring a pot of water to boil. Add noodles and cook according to package directions. Drain the noodles,
    rinse under cold water and drain again. Shake well to remove excess water. Return noodles to the pot
    and toss with sesame oil until noodles are well coated. Set aside.
2. In a small bowl, combine clam juice, soy sauce, oyster sauce, dry sherry (or rice wine), and honey. Stir
    well to combine. Set aside.
3. Heat a wok (or very large skillet) over high heat until a bead of water sizzles and evaporates on
    contact. Add the peanut (or vegetable) oil to wok and swirl to coat the bottom. Add the shrimp and
    cook until pink, 2 to 3 minutes. Transfer to a plate and set aside.
4. In same wok, add red onions, mushrooms and carrots. Stir fry for about 3 minutes, or until crisp
    tender. Add snow peas (or sugar snap peas) and cook just until heated through.
5. Add the garlic, ginger and scallions. Stir fry until aromatic, about 30 seconds.
6. Pour in the sauce mixture. Add the noodles and shrimp. Toss until heated through and well-coated
    with the sauce. Transfer to a platter, or individual bowls and serve.