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Shrimp & Garlic Chives Lo Mein

(Serves 4)

1 pound medium-sized shrimp in shells
¼ teaspoon freshly ground pepper

Sauce:
    ½ tablespoon cornstarch
    ½ cup chicken broth
    1 tablespoon soy sauce
    1 tablespoon oyster sauce

5 ounces Chinese dried noodles

Noodle seasonings:
    1 tablespoon dark soy sauce
    1 tablespoon sesame oil

2 tablespoons cooking oil
1 tablespoon chopped garlic
1 tablespoon shredded ginger
¼ pound flowering garlic chives, cut into 1-inch pieces
¼ red bell pepper, cut into thin strips
1/4 teaspoon salt

To Prepare Ahead:

Shell, devein, and rinse shrimp. Drain thoroughly. Mix with pepper. Let stand for 15 minutes.
Combine sauce ingredients in a small bowl.

To Cook:

Bring 2 quarts of water to a boil over high heat. Add noodles and disperse with a pair of chopsticks or a fork. Cook uncovered for 3 to 5 minutes (or longer depending upon the size of noodles). Drain and rinse with cold running water. Drain again.
Transfer to a mixing bowl. Add noodle seasonings and mix well. Remove to a serving platter. Reheat in the microwave oven for 2 minutes before serving.
Heat 2 tablespoons oil in a wok over high heat. Add garlic, ginger and shrimp. Stir-fry for 30 seconds. Add garlic chives, bell pepper, and 1/4 teaspoon salt. Stir for 1 more minute.
Add sauce to the wok. Stir to thicken. Pour the content over noodles and serve.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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