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Ingredients
- LO MEIN SAUCE:
- 1 1/4 cups vegetable stock
- 3 tablespoons cornstarch
- 3 tablespoons low-sodium light soy sauce
- NOODLES:
- One 12-ounce nest thin egg noodles (makes 1 pound cooked)
- 1 tablespoon toasted sesame oil
- 2 tablespoon peanut or vegetable oil
- 1 tablespoon freshly grated ginger
- 4 large dried or fresh shitake mushrooms, washed, presoaked in warm water for 20 minutes if dried, sliced
- 2 cloves garlic, finely chopped
- 1 pound shrimp, tails on
- 7 ounces choi sum, leaves and stalks cut into 2-inch pieces, or broccoli florets
- 1 tablespoon Shaosing rice wine
- 2 tablespoon toasted sesame oil
- 1 tablespoon dark soy sauce
- 1 large pinch ground white pepper
Preparation
Step 1
For the LO MEIN SAUCE: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside.
For the NOODLES: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.
Cook's Note: If using dried shitake mushrooms, you can use the steeping water to soften the mushrooms instead of vegetable stock.