Lo Mein Shrimp
- 10 ounces fresh lo mein noodles, or dry Chinese egg noodles
- 2 tablespoons sesame oil
- 1 tablespoon peanut or vegetable oil
- 1 pound shrimp, peeled and deveined
- 1/2 tablespoon minced garlic
- 1 teaspoon minced or grated ginger
- 4scallions, shredded
- 1/3 cup clam juice
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 tablespoon honey
- Bring a medium pot of water to boil. Add the noodles and cook according to package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the original pot, toss with the sesame oil until the noodles are well-coated, and set aside.In a small bowl, combine clam juice, soy sauce, oyster sauce, rice wine, and honey and set aside.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates contact. Add the peanut or vegetable oil and swirl to coat the base. Add the shrimp and sear until pink on the outside but not fully cooked through, about 1 to 2 minutes. Transfer to a plate and set aside.
- In the same wok, add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Pour in the claim juice mixture. Add the noodles and shrimp and toss until heated through and well-coated with sauce. Transfer to a platter, or divide into individual bowls and plates, and serve.