SHRIMP LO MEIN

Ingredients

• 1 pound lo mein noodles (fresh, if possible)

Sauce

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing wine
• 2 tablespoons oyster sauce
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil
• pinch ground white pepper

Stir-Fry

• 6 scallions
• 3 tablespoons vegetable oil , divided
• 1 cup shredded carrots
• 1 cup snow peas , trimmed
• 8 ounce can water chestnuts , drained
• 8 ounce can bamboo shoots , rinsed and drained
• 1 pound raw shrimp (26/30) peeled, deveined, tail on or off
• 1 tablespoon minced garlic cloves
• 2 teaspoons grated fresh ginger
• 2 cups mung bean sprouts
• extra soy sauce, chili oil, and/or rice vinegar , for serving (optional)

Instructions

Make the Noodles

• Boil lo mein noodles in a pot of lightly-salted water for 3-5 minutes, until al dente. Drain and rinse under cool water. Set aside.

Make the Sauce

• While the noodles are boiling, whisk together light and dark soy sauces, Shaoxing wine, oyster sauce, sugar, sesame oil, and white pepper in a bowl. Set aside.

Make the Stir-Fry

1. Cut the scallions in half to divide them into the dark green and white/light green parts. Thinly-slice the white/light green parts. Cut the dark green parts into 1 or 2 segments of about 2 inches. Set aside.
2. Heat a wok or large (12-inch) skillet over high heat until very hot. Add 1 tablespoon vegetable oil and sauté carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes, until crisp-tender. Remove from the pan and set aside.
3. Heat another tablespoon of oil in the wok or pan and sauté shrimp until pink, translucent, and lightly brown on the edges, about 2-3 minutes. Remove from the pan and set aside. 
4. Heat the remaining 1 tablespoon of oil in the wok or pan and add garlic, ginger, and the sliced white and light green scallions. Sauté for 1 minute. Add sautéed vegetables, shrimp, noodles, and bean sprouts to the pan, tossing to combine.
5. Pour the sauce mixture around the sides of the pan and add the dark green scallion parts. Cook, tossing, for 1-2 minutes.
6. Taste the lo mein. Season to taste with additional soy sauce and ground white pepper, if desired. Serve hot or warm, with soy sauce to pass at the table, a drizzle of chili oil if you like the dish spicy, or a few drops of rice vinegar for a tangy finish (all optional).