I was hungry for an Asian-inspired quick dinner and thought of this dish. Lo Mein, which when translated means mixed noodles, is a staple of Chinese cooking. It’s served at birthday dinners, because the noodles represent long life.
It takes a few minutes to prepare the ingredients, but only 5 minutes to stir-fry. Fresh snow peas and bean sprouts add texture to the dish. Oyster sauce, which is seafood based, flavors this dish. I find it’s a tasty condiment and use it to flavor meat, vegetables and other stir-fry dishes. You can use stir-fry sauce instead. The results won’t be the same but still good.
Angel hair pasta can be used instead of Chinese noodles.
Fresh or steamed Chinese noodles can be found in the produce section of market.
1/4 pound fresh or steamed Chinese noodles
2 tablespoons sesame oil, divided use
1 cup sliced onion
4 garlic cloves, crushed
1 tablespoon fresh chopped ginger or 2 teaspoons ground ginger
3/4 pound peeled raw shrimp
1/4 pound fresh snow peas, cut in half if large (about 1 1/2-cups)
1 cup fresh bean sprouts
3 tablespoon oyster sauce
Salt and freshly ground black pepper
Bring a large saucepan filled with water to a boil over high heat. Add noodles to boiling water. As soon as the water comes back to a boil, drain. Set aside.
Heat a wok or skillet over high heat. Add 2 teaspoons sesame oil. Add onion and stir-fry 1 minute. Add garlic and ginger and stir-fry 1 minute. Add shrimp, snow peas and bean sprouts. Toss another minute. Add the drained noodles. Move the ingredients to the sides of the wok making a hole in the middle. Add oyster sauce to the hole. Bring the ingredients to the middle and continue stir-frying for 2 minutes. Add salt and pepper to taste and the remaining 1 tablespoon sesame oil. Toss well and serve. Yield 2 servings.
— Recipe by Linda Gassenheimer
Tribune News Service
Originally Published: