I was hungry for an Asian-inspired quick dinner and thought of this dish. Lo Mein, which when translated means mixed noodles, is a staple of Chinese cooking. It’s served at birthdays, because the noodles represent long life.
Shrimp Lo Mein
Yield 2 servings. Recipe by Linda Gassenheimer
1/4 pound fresh or steamed Chinese noodles
3 tablespoons sesame oil, divided use
1 cup sliced onion
4 garlic cloves, crushed
1 tablespoon fresh chopped ginger or 2 teaspoons ground ginger
3/4 pound peeled raw shrimp
1/4 pound fresh snow peas (about 1 1/2-cups)
1 cup fresh bean sprouts
3 tablespoon oyster sauce
Salt and black pepper
Bring a large saucepan filled with water to a boil over high heat. Add noodles. As soon as the water comes back to a boil, drain. Set aside. Heat a wok or skillet over high heat. Add 2 teaspoons sesame oil. Add onion and stir-fry 1 minute. Add garlic and ginger and stir-fry 1 minute. Add shrimp, snow peas and bean sprouts. Toss another minute. Add the drained noodles. Move the ingredients to the sides of the wok. Add oyster sauce. Bring the ingredients to the middle and cook 2 minutes. Salt and pepper to taste and add the remaining sesame oil. Serve.
