I come from a multicultural country as I mentioned in my giveaway post a few months back. So we are infused with foods from so many cultures. Along with the Indian cuisine, Chinese cuisine ranks high for me. I can hear my mom saying to me right now "Yuh ent tired eat chinee food" Ha.
I don't know what it is about how the Chinese in Trinidad do their food but it's addictive. One meal that I always gravitate to is lo mein. Pasta and meat. You can do no wrong there.
Lo Mein is very easy to make. The hardest part for me was finding the lo mein noodles here in South Florida that I was accustom to seeing at home. I learnt in my research that some of the egg noodles that we see that are yellow are actually dyed to that color. So for this recipe you are going to see an egg noodle that is not "yellow" but was suggested to me by the attendant in the Asian Market here. If you can find the narrow egg noodles where you are you can use those, but take a look at the label to see if it was yellowed.
Making lo mein is a fast process so it is best to do some prep work before. I cleaned my shrimp and seasoned it with my green seasoning. I also made my sauce and my thickener and set it aside before I actually started the process of cooking.
Heating the wok, I added my oil then added my shrimp to cook through:
It's amazing how quickly this recipe comes together and the amazing taste you get from these little ingredient. Some great options to add to this would be mushrooms (I was out at the moment) and grated ginger. The addition of ginger gives it a nice kick. You can also very easily use chicken or omit the meat totally.
Seems like this week I'm all about reminiscing about the great foods from back home. First my candied citrus peel and now this lo mein recipe.
Shrimp Lo Mein
Cook Time: 15 mins
Keywords: stir-fry entree Chinese Caribbean
Ingredients (Serves 2)
- 4 oz egg noodles or Dried lo mein
- 1 lb shrimp (cleaned and deveined)
- 2 tbsp Soy Sauce
- 3 tbsp peanut oil
- 2 thinly slicked carrots
- 1/2 a small cabbage (shredded)
- 1 clove minced garlic
- 1 large sweet pepper (thinly sliced)
- 1 medium onion (chunked)
- 4 tsps water
- 1 tbsp Corn starch
- 1/2 tsp sugar
- Red Pepper Flakes
Mix 2 tsps water with soy sauce, sugar, pepper, saltFor Thickner
Mix 2 tsps water and cornstarchMethod
Boil noodles per directions (5 - 8 minutes)
Heat wok at med-high temp
Add 1 tbsp of oil
Add shrimp to wok and stir. Cook until shrimp is pink all through. Set aside
Add more oil if necessary.
Add garlic and carrots. Cook for 2 minutes.
Add sweet peppers, onions, cabbage . Cook for 5 - 6 minutes
Add soy sauce mixture and mix
Add cornstarch mixture and mix
Lower heat. Add noodles to vegetables and mix
Add shrimp to mixture.
Turn off heat and cover
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