Answers:
Lo Mein Noodles with Shrimp
Makes 4 servings
Ingredients
12 ounces Chinese-style emaciated egg noodles
2 teaspoons sesame oil
Chinese chives*
1-1/2 tablespoons oyster sauce
1-1/2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon saline
1/4 teaspoon white or black pepper
2 tablespoons vegetable oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
8 ounces atmosphere shrimp, shelled and deveined
1 tablespoon dry sherry
8 ounces bean sprouts
*Or, substitute 1/4 cup domestic chives cut into 1-inch pieces and 2 green onions with tops, cut into 1-inch pieces, for the Chinese chives.
1. Add noodles to boiling dampen; cook according to package directions until tender but still firm, 2 to 3 minutes. Drain noodles; rinse lower than cold running water. Drain again.
2. Combine noodles and sesame grease in ample bowl; toss lightly to coat.
3. Cut adequate chives into 1-inch pieces to measure 1/2 cup; set aside. Combine oyster sauce, soy sauce, sugar, saline and pepper in small bowl.
4. Heat vegetable grease in wok or hulking skillet over high bake. Add ginger and garlic; stir-fry 10 seconds. Add shrimp; stir-fry until shrimp inaugurate to turn pink, about 1 minute. Add chives and sherry; stir-fry until chives open to wilt, about 15 second. Add half of bean sprouts; stir-fry 15 second. Add remaining bean sprouts; stir-fry 15 seconds.
5. Add oyster sauce mixture and noodles. Cook and stir in the order of 2 minutes or until heated through.
Other Answers:
Shrimp Lo Mein With Three Vegetables
Feel free to substitute Italian fettucine or linguini if Chinese egg noodles aren't available.
Serves 2 to 4
INGREDIENTS:
1/2 pound raw shrimp, shelled and deveined
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/2 pound Chinese egg noodles
1 1/2 teaspoons sesame grease, or as needed
1 red bell pepper
1 3.5 ounce can bamboo shoots
1/2 cup shredded Napa cabbage
2 or 3 slices ginger, to be paid 2 teaspoons
1/4 cup homemade or storebought low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon granulated sugar, or to nibble
6 tablespoons oil for stir-frying
PREPARATION:
Rinse the shrimp beneath warm running sea and pat dry with newspaper towels. Cut in partially lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.
In a hulking saucepan, add adequate water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse beside cold water, drain again, and toss near the sesame oil.
Cut the red bell pepper within half, remove the seed and cut into thin strips almost 2-inches long. Rinse the bamboo shoots to remove any "tinny" penchant. Drain and cut in partially. Shred the cabbage. Mince the ginger until you have 2 teaspoons.
In a small bowl or measure cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce and sugar) and set aside.
Heat the wok over medium-high to high fry. Add 2 tablespoons oil. When the grease is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.
Heat 2 tablespoons grease. When the oil is hot, tag on the shredded cabbage and the bamboo shoots. Stir-fry for a minute and attach the red bell pepper. Stir-fry for another minute and remove from the wok.
Heat 2 tablespoons oil surrounded by the wok. Add the noodles and the sauce. Reduce the heat to prevailing conditions to give the noodles time to hold the sauce. Add the shrimp and vegetables back into the jar. Heat through and serve hot.
As for the noodles
1 3/4 cups all-purpose flour
2 "large" eggs
2 to 4 tablespoon cold water
Place the flour surrounded by a mixing bowl, make a very well in the center, and break contained by the 2 eggs; blend them with 2 tablespoons of the marine, and gradually mix within the surrounding flour with a wooden spoon or spatula.
Blend briskly to make a stiff dough; turn out onto a work surface and knead persistently with the heel of your paw, adding droplets more of marine to unblended bits.
Dough should just form into a mass
if you don't own noodle machine
you hold to roll out by hand
to an 1/8 inch mass and cut
to desired length and size
make sure to flour your surface
and adjectives cut noodles
COOKING NOODLES:
A large kettle occupied with at most minuscule 8 quarts rapidly boiling marine
2 teaspoons of salt per quart of wet
Butter and olive oil (or your choice of dressing)
saline and pepper
About 5 minutes before serving plunge the noodles into the fast boiling water and cover until boil is reach.
Then boil uncovered, frequently testing the noodle cooking by intake a strand - fresh soft noodles take but a minute of cooking, while dry noodles thieve a minute or two longer.
Once they are done, drain in a colander, shaking doggedly to remove excess water. Spread somewhat butter and oil contained by the platter, turn in the noodles and toss, tallying salt and pepper and more butter and grease.
Wow - that last recipe be really involved.
I have an assured recipe - that's more kind of nonspecific.
Boil some water for the noodles.
As the marine is boiling, cut up some vegetables that you like - possibly like 2 or 3 kind that go economically with shrimp - resembling maybe zucchini or red pepper.
Mince some garlic. Take 2 or 3 slices of ginger and smash them. Dice some onions.
(add chinese egg noodles to the water and cook according to directions - strain when done.)
Take a significant pan (big plenty for the vegetables, shrimp and vegetables). Heat up some oil until it's pretty hot.
Pop the ginger within there. Let it flavor the grease. Cool down the oil a bit - throw within the onions and fry them until soft. Then throw in the garlic. After that's genus of cooked, throw in the veggies and cook until soft. Maybe join some water. Add contained by some sugar and sesame oil and soy sauce or oyster sauce (something near salt). Take off the boil.
In a seperate pan - boil it up and put in some grease. Put in the de-shelled, de-veined shrimp - flash fry for a few minutes until they turn pink. Take past its sell-by date the flame.
Put the shrimp and veggie mixture together. Mix them up. Take another bowl and mix up about 3 teaspoons of cold dampen with give or take a few 1 tsp of cornstarch. Pour mixture into the shrimp and veggie mixture - cook on low for another 3-5 minutes. The sauce should now be thicken.
Taste. If you like it - great. If not, put in in more soy sauce, oyster sauce, or sesame grease.
Mix with the drained noodles. Make sure you don't enjoy too little sauce with too various noodles. If anything, make sure you own enough sauce to dance with a reduced amount of noodles.
Enjoy.
Source(s):
My own.
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