Shrimp Lo-Mein

Antonia Lofaso

Shrimp Lo-Mein

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    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


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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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