Shrimp Lo Mein

Soft noodles tossed through a sauce rather than fried in it.

Shellfish. Not vegetarian — contains oyster sauce, shellfish.

Ingredients

• 350 g fresh egg noodles
• 300 g raw prawns, peeled
• 2 teaspoons cornflour
• 1 tablespoon Shaoxing wine
• 2 tablespoons vegetable oil
• 200 g bean sprouts
• 1 carrot, in fine matchsticks
• 3 spring onions, in 4 cm lengths

Sauce

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 3 tablespoons water

Method

1. Toss the prawns with the cornflour and wine and leave them 10 minutes.
2. Stir the sauce together. LO MEIN MEANS TOSSED NOODLES, and the whole dish hangs on that: the noodles are boiled and then turned through a sauce, they are not fried crisp. So the sauce has water in it and stays loose.
3. Boil the noodles until just tender, drain them, and rinse them under cold water. Toss with a teaspoon of the oil.
4. Fry the prawns in the rest of the oil over a high heat for 90 seconds until they curl and turn opaque, then lift them out.
5. Add the carrot for a minute, then the bean sprouts and spring onions for 30 seconds.
6. Add the noodles and the sauce and toss everything together over the heat for a minute, until the noodles have taken the colour and there is no liquid pooling.
7. Return the prawns, toss once, and serve.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes