Did you know that the Lo Mein that we know in America is different than the Lo Mein in China? Originally, Lo Mein is just like wonton noodle soup, but the soup on the side. Partially, lo means to scoop out of water. And Mein means noodles. And the Lo Mein in America becomes stir fry noodles with vegetables and meat. But you know what? I actually really enjoy the American version, so we’ll be making Chinese Stir Fry Shrimp Lo Mein Noodles today.
Serve 2 people
8 pieces of shrimp
12 ounces of cooked Twin Marquis Lo Mein noodles
3 slices of ginger
3 tablespoons of oil
1 bunch of scallions, cut the white to 1/2 inch pieces, cut the green to 1 inch pieces.
1 red bell pepper, sliced into thin strips
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of oil
1 teaspoon of sesame oil
A pinch of salt
A pinch of pepper
A pinch of sugar
In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoons of oil, 1 teaspoon of sesame oil, a pinch of salt, a pinch of pepper, pinch of sugar.
Boil water in a pot, add 3 slices of ginger in it (by doing this, it’s going be add more flavor to the noodles and the shrimp), then blanch the cooked Twin Marquis Lo Mein noodles for 30 seconds. Take them out from the pot and rinse with cold water (by doing this, the noodles will stop cooking immediately). In the same pot, boil the shrimp until medium well.
In a hot pan, add 3 tablespoons of oil, then add the white parts of scallions, and wait until the aroma comes out. Then add 1 sliced red bell pepper, the noodles, the shrimp, and the sauce, and stir until everything is mixed nicely. Lastly add the green parts of the scallions.