Lo Mein Noodles with Shrimp
Yield
3 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
egg noodles
thin |
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | x |
chives
chinese-style |
*
|
| 1 ½ | tablespoons |
oyster sauce
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
ginger
fresh, minced |
|
| 1 | each |
garlic cloves
|
|
| 8 | ounces |
shrimp
shelled, deveined |
|
| 1 | tablespoon |
sherry
dry |
|
| 8 | ounces |
mung bean sprouts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
egg noodles
thin |
|
| 1E+1 | ml |
sesame oil
|
|
| 1 | x |
chives
chinese-style |
*
|
| 23 | ml |
oyster sauce
|
|
| 23 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
ginger
fresh, minced |
|
| 1 | each |
garlic cloves
|
|
| 231.2 | ml/g |
shrimp
shelled, deveined |
|
| 15 | ml |
sherry
dry |
|
| 231.2 | ml/g |
mung bean sprouts
|
|
Directions
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 ½ 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 ½ of the bean sprouts; stir-fry 15 seconds.
Add remaining bean sprouts; stir-fry 15 seconds.
Add oyster sauce mixture and noodles.
Cook and stir until thoroughly heated, about 2 minutes.
