LO MEIN WITH BEAN SPROUTS, CHILI, SCALLIONS AND SHRIMP (for four)
12 uncooked medium shrimp, peeled, deveined and butterflied, leaving tails intact
1/3 cup vegetable oil
1 medium-size red onion, finely sliced
12 ginger slices
3 garlic cloves, finely sliced
1 pound fresh, uncooked, 1/8 inch wide Chinese egg noodles
2 tablespoons shao hsing rice wine or dry Sherry
2 tablespoons light soy sauce
1 tablespoon malt vinegar
1 teaspoon white sugar
½ teaspoon sesame oil
1 cup fresh bean sprouts
1 cup scallion julienne
1 large red chile, finely sliced on the diagonal
- Bring a large pot of water to a rolling boil, salt it and drop in the noodles, a few at a time, separating them as they fall into the water. Cover and bring the water back to a boil as quickly as possible. Uncover and boil the noodles for 5 minutes, then drain immediately and run under cold tap water to stop the cooking. Drain again and set aside.
- Heat half the oil in a hot wok until the surface seems to shimmer slightly. Add shrimp and sear on each side for 30 seconds or until lightly browned. Remove from wok and set aside.
- Add remaining oil to hot wok with onion, ginger and garlic and stir-fry for 1 minute or until onion is lightly browned. Toss in noodles, reserved shrimp, wine or Sherry, soy sauce, vinegar, sugar and sesame oil and stir-fry for 30 seconds. Finally add bean sprouts, half of scallions and half of the chile and stir-fry a further 30 seconds, or until shrimp are just cooked through and noodles are hot.
- Arrange noodles in bowls, top with remaining scallion and chile and serve immediately.
adapted from Kylie Kwong, Simple Chinese Cooking