Shrimp Lo Mein
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INGREDIENTS 8-ounces medium-size egg noodles
1 tablespoon Oriental sesame oil
2 teaspoons cornstarch
2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry wine or rice wine
1 tablespoon ketchup
3/4 cup chicken broth
1 tablespoon finely chopped, peeled fresh ginger root
1 clove garlic, finely chopped
2 tablespoons vegetable oil
1 pound shrimp (20 to 25 shrimp per pound), thawed if frozen, peeled and deveined
3/4 cup sliced green onionsCook the noodles in a large amount of lightly salted water in a large pot, following the package directions, just until the noodles are tender. Drain the noodles, place them in a bowl and toss them with the Oriental sesame oil.
Meanwhile, stir together the cornstarch, soy sauce, sherry or rice wine and the ketchup in a small bowl until the mixture is smooth. Stir in the broth. Set aside the sauce.
Sauté the ginger and the garlic in the vegetable oil in the same pot the noodles were cooked in over medium-high heat for 10 seconds. Add the shrimp and the green onion, and stir-fry 2 minutes, or until the shrimp are cooked. Add the noodles and stir-fry for 1 minute. Stir the sauce and add it to the pot. Stir the noodle mixture until the sauce thickens and comes to a boil. Return the noodle mixture to the bowl and serve immediately.
Makes 4 servings