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Shrimp Lo Mein

You can make this lo mean with whatever you want - tofu, chicken or pork, for example.  If using meat, just be sure to stir fry the meat separately before you add the sauce and noodles to be sure it cooks through well enough.


Sauce:
1 Tbsp Gochujang
1 Tbsp hoisin sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
1 Tbsp pale dry sherry

1 lb fresh lo mein noodles

1 crown broccoli cut into flowerets
2 large yellow sweet onion, sliced
2 cups cabbage, chopped
1 carrot, peeled and chopped coarsely
2 cloves garlic
1/2-inch fresh ginger, minced

18 medium shrimp, peeled, deveined and cut in half at the waist

Bring 2 quarts water to a boil for the noodles.  Salt generously.  Cook for about 3-5 minutes, until just al-dente, stirring often.  Drain in a colander and rinse with cold water. Drain well.

Meanwhile, stir fry the broccoli onion cabbage and carrot in a dash of canola oil over high heat in a wok or large skillet.  Cook for about 5 minutes, just until crisp-tender. Add the garlic and ginger and cook another 1-2 minutes.  Set veggies aside.
Whisk together the sauce ingredients in a small bowl and add to the hot wok.  Stir well.  Tip in the noodles into the hot sauce and mix well.  
Add the shrimp and cook them through, about 2-3 minutes, stirring often.

Return the veggies to the noodles in the wok and heat through.


Serves 4.
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