Prep 5 mins
Cook 15 mins
I crave the noodles on those Chinese buffets and found this easy recipe in one of my cookbooks. I've changed a few things to make it easier to prepare.
- 12 ounces thin chinese noodles
- 2 teaspoons sesame oil
- 1⁄2 bunch green onion, sliced in 1-inch pieces
- 1 1⁄2 tablespoons oyster sauce
- 1 1⁄2 tablespoons soy sauce
- 1⁄2 teaspoon sugar (or Splenda)
- 1⁄4 teaspoon black pepper
- 2 tablespoons canola oil
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- 12 ounces shrimp, shelled and deveined
- 1 tablespoon dry sherry
- 8 ounces bean sprouts
- Cook noodles according to directions (mine were 3 mins). Drain and rinse under cool water. Combine noodles and sesame oil and set aside.
- Combine oyster and soy sauce with sugar and pepper in small bowl and set aside.
- Heat wok or large skillet and add oil. Add ginger and garlic and stir fry ten seconds. Add shrimp and stir fry until pink, about 1 minute. Add onions and sherry; stir fry 15 secs.
- Add 1/2 of the bean sprouts and fry 15 secs, then add the rest of the sprouts and stir fry.
- Add oyster sauce and noodles and stir fry until thoroughly heated, about 2 minutes.
This wasn't as good as I hoped it would be. I used whited pepper instead of black and omitted the bean sprouts. I think adding cabbage as the other reviewer did would have been good. I do not believe I would make this a gain.
This is a really good base. I was looking for a recipe with oyster sauce as that gives it that "lo-mein" taste. I used juillienned carrots and cabbage instead of bean sprouts and angel hair pasta (it was what I had). I just eyeballed everything and threw it all in the pan (shrimp, garlic and ginger, then carrots, then onion, then cabbage, then noodles and everything else.) It was tasty. mmmm mmmm Thanks!