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Shrimp & Garlic Chives Lo Mein

by Dorothy Huang

(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:

  1. Shell, devein, and rinse shrimp.  Drain thoroughly.  Mix with pepper.  Let stand for 15 minutes.

  2. Combine sauce ingredients in a small bowl.

To Cook:

  1. 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. 

  2. 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.

  3. 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.

  4. Add sauce to the wok.  Stir to thicken.  Pour the content over noodles and serve.



© Dorothy Huang, 2004

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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