Shrimp Lo Mein

The Chinese classic shrimp and noodle dish. Prep time includes time to chill the noodles.

• Ready In: 1 hr 6 mins
• Serves: 3-4

Ingredients

• 8  ounces  lo mein noodles or 8  ounces  chinese noodles
• 2  tablespoons  sesame oil
• 1  lb raw shrimp, peeled and deveined
• 1  teaspoon rice wine (or dry sherry)
• 1⁄2 teaspoon salt
• 1  egg white
• 1  teaspoon cornstarch
• 3  green onions, chopped in 1 inch pieces
• 1  cup  fresh bean sprouts
• 1  celery rib, finely sliced
• 1  can bamboo shoot, rinsed and drained
• 1⁄2 cup  shredded carrot
• 2  cups water
• 3  tablespoons soy sauce
• 3  tablespoons rice wine (or dry sherry)
• 1 1⁄2 tablespoons cornstarch
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  peanut oil
• 1  tablespoon  sesame oil
• 5  slices fresh ginger

Directions

1. Boil lo mein noodles for 3 minutes then drain and rinse in cold water (they should be al dente); place in a bowl, toss with 2 tbsp of sesame oil and refrigerate until well-chilled, about 30 minutes.
2. Peel and devein shrimp, if necessary; mix together 1 tsp rice wine, 1/2 tsp salt, egg white, and cornstarch and pour over shrimp, and marinate 15-20 minutes.
3. In a small bowl, mix together 2 cups water, 3 tbsp soy sauce, 3 tbsp rice wine 1 1/2 tbsp cornstarch, 1 tsp sugar, and the 1/2 tsp salt; set aside as your seasoning sauce.
4. Heat 1 tbsp peanut oil and 1 tbsp sesame oil in wok and add ginger slices; cook until fragrant, then add shrimp and stir-fry until just pink, about 2-4 minutes.
5. Add green onions, bean sprouts, celery, bamboo shoots, and shredded carrot and stir-fry another minute.
6. Place chilled noodles into the wok and cook, stirring, until the noodles are hot, 2-3 minutes.
7. Add the seasoning sauce and cook until hot and lightly thickened, about half a minute.
8. Serve hot.