This is one of those take out staples that is actually, quicker, healthier, and much tastier to make at home…especially if your local Chinese take out place looks like it should be closed by the health inspectors. It also helps that more obscure ingredients (like lo mein noodles) are becoming more and more readily available at supermarkets; we found ours at our local Safeway. The other nice thing about making lo mein at home is that you know it won’t have nasty ingredients like Monosodium Glutamate and you can actually consider your tasty lo mein a healthy entree. We made ours with a flavorful soy sauce based sauce that had the perfect balance of savory, sweet and spicy. Large juicy shrimp pumped up the protein component and we rounded it out with a mix of veggies for crunch and color. This meal came together in about a third of the time of our normal posts…it would be a great weeknight meal and a nice alternative to a stir fry. Give your take out place a break and try this at home!
I had very specific ideas of exactly how I wanted this wine to taste. I wanted it to be crisp and fresh with notes of green apple and lime rounded out with grassy, mineral notes. I contemplated about 10 wines before settling on this one and it perfectly fit the bill and my rather specific expectations. This wine was a light and refreshing balance to the savory entree…perfect!
I picked this beer up on a whim along with another beer that I planned to pair with our Lo Mein. However, after trying this saison from 3 Stars (an awesome local brewery less than a mile from our place) I knew it would be better with the Lo Mein than my original choice. True to its name, this beer smells of citra hops and lemon peel. It has a tiny bit of Belgian yeast taste but stays nice and light which helped to wash down the rich flavors of the Lo Mein.
Shrimp Lo Mein:
½ cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
½ tablespoon fish sauce
2 tablespoons Chinese oyster sauce
2 garlic cloves, crushes
½ tablespoon grated fresh ginger
1 tablespoon brown sugar
¼ teaspoon red pepper flakes
1/2 teaspoon toasted sesame oil
1 teaspoon cornstarch
8 ounces lo mein egg noodles (we found ours at our local Safeway!)
1 tablespoon vegetable oil
½ medium size onion
½ pound shiitake mushrooms, stems discarded and caps thinly sliced
1 pound large shrimp, deveined
2 large carrots julienned
4 ounces snow peas, trimmed
3 scallions, julienned
1. Bring a large saucepan of water to a boil. In a small saucepan, combine the chicken broth with the soy sauce, fish sauce, oyster sauce, garlic, brown sugar, red pepper flakes, ginger, sesame oil and corn starch. Place saucepan over medium heat for about 5 minutes until sauce is slightly thickened. Set aside. Add the noodles to the boiling water and cook until al dente, about 3-4 minutes. Drain the noodles.
2. In a large nonstick skillet, heat the vegetable oil. Add the onion and mushrooms and cook over medium high heat, stirring occasionally, until tender and browned, about 5 minutes. Add the shrimp, carrots and snow peas and cook, stirring and tossing occasionally, until the shrimp are barely cooked, about 2 minutes. Add the noodles. Pour sauce over the lo mein and stir all ingredients together for 1-2 minutes. Shrimp should be light pink and cooked through but be careful not to overcook! Serve right away!