Shrimp Lo Mein
FOR THE LO MEIN STIR FRY:
8 oz. large shrimp (1/2 pound), peeled and deveined
1 pound fresh pre-cooked lo mein noodles, fresh chow mein noodles, fresh egg noodles, or fresh ramen noodles
3 tablespoons neutral oil (like vegetable or canola), divided
3 cups vegetables – like red bell peppers, carrots, cabbage, napa cabbage, or bok choy – julienne cut or finely chopped
1 cup snow peas, trimmed
White ground pepper (optional)
FOR THE LO MEIN SAUCE:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon shaoxing wine or dry sherry
1 garlic clove, minced
1 teaspoon sesame oil
Put all the ingredients for the sauce in a bowl and mix well. Set aside.
Boil the noodles according package instructions, drain and toss with 1 tablespoon vegetable oil. This will prevent the noodles from sticking together. Set aside.
In a large deep pan or wok over medium heat, add 1 tablespoon vegetable oil and shrimp. Cook for 3-4 minutes and transfer them to a plate. Set aside.
Raise the temperature to medium-high (or high if your stove top doesn’t get really hot) and add the remaining 1 tablespoon vegetable oil. When the oil is hot, add the julienned vegetables and snow peas and stir fry for 4 minutes.
Add the cooked shrimp, noodles and the sauce and toss well for 1 minute.
Turn heat off, transfer lo mein to a plate and serve with white ground pepper.