Shrimp Lo-Mein

Antonia Lofaso

Ingredients

12 ounces dried Lo Mein noodles		1/2 medium yellow onion, thinly sliced
2 cups peeled and deveined 16-20 shrimp		1 1/2 cups cups edamame, frozen out of the shell, defrosted (rinse under cold water for 3 minutes)
Salt		1 red bell pepper, seeded, sliced thin
1 teaspoon sesame oil		1 1/2 cups oyster sauce
2 tablespoons peanut oil or vegetable oil		4 stalks green onion, including whites, chopped
1 head Napa cabbage, shredded

Total:

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1
Cook the lo mein noodles according to the package directions. They’ll only take 1 or 2 minutes. Drain the noodles and rinse with cold water. Season with 1 teaspoon sesame oil, and set aside.
2
In a wok or 14 inch sauté pan, heat 2 tablespoons peanut oil on high. Add the shrimp, and season with a dash of salt.
3
Cook the shrimp for about 1 minute, until almost done. They should be partially pink, but still showing some of their grey color. They should still be somewhat flexible, and not completely seized. Transfer the shrimp to a bowl.
4
Add the cabbage, onion, edamame, and red bell pepper to the pan. Add a dash of salt, and sauté on high. As the vegetables develop color, stir and let cook until slightly browned.
5
Reduce the heat to low. Add the shrimp and oyster sauce, and let it all warm through.
6
After sauce is warm, add the noodles, and remove the pan from heat. Toss the noodles 3 or 4 times to coat.
7
Garnish with green onions.

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