Lo Mein Noodles with Shrimp
the Editors of Publications International, Ltd.
Yield
Makes 4 servings
Ingredients
| 12 | ounces Chinese-style thin egg noodles |
| 2 | teaspoons sesame oil |
| Chinese chives* | |
| 1-1/2 | tablespoons oyster sauce |
| 1-1/2 | tablespoons soy sauce |
| 1/2 | teaspoon sugar |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white or black pepper |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon minced fresh ginger |
| 1 | clove garlic, minced |
| 8 | ounces medium shrimp, shelled and deveined |
| 1 | tablespoon dry sherry |
| 8 | ounces bean sprouts |
*Or, substitute 1/4 cup domestic chives cut into 1-inch pieces and 2 green onions with tops, cut into 1-inch pieces, for the Chinese chives.
Preparation
- Add noodles to boiling water; cook according to package directions until tender but still firm, 2 to 3 minutes. Drain noodles; rinse under cold running water. Drain again.
- Combine noodles and sesame oil in large bowl; toss lightly to coat.
- Cut enough chives into 1-inch pieces to measure 1/2 cup; set aside. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
- Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic; stir-fry 10 seconds. Add shrimp; stir-fry until shrimp begin to turn pink, about 1 minute. Add chives and sherry; stir-fry until chives begin to wilt, about 15 seconds. Add half of bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts; stir-fry 15 seconds.
- Add oyster sauce mixture and noodles. Cook and stir about 2 minutes or until heated through.
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