I was having a serious asian noodle craving last night. Instead of ordering Chinese takeout (which I really wanted to do) I headed to the grocery store to pick up the goods to make shrimp lo mien at home. I had most of the veggies at home from farm share but needed to get shrimp and my beloved baby corn 🙂 For my first attempt it turned out pretty good!
I never measure anything so here are estimations of my “recipe”:
1 package Chinese chow mien noodles (found in asian section of grocery store)
1 can baby corn
2 zucchini chopped
2 medium size carrots chopped
Big hand full of baby bok choy
3 cloves of garlic
3/4 lb shrimp
1/4 cup light soy sauce
1/2 teaspoon Chinese Five spice
1 tablespoon vegetable oil
drizzle of dark sesame oil at the end for flavor
Cook the noodles and follow time strictly (they cook fast!) Add vegetable oil and garlic (in hindsight I should have used grated ginger but I forgot) to a skillet or wok then add vegetables starting with those that take the longest to cook. I cooked my shrimp in a separate skillet with yogurt butter, 1 clove of garlic and s&p. When the shrimp and noodles were cooked I added them to the wok. Stir in a little sesame oil and eat!
Enjoyed with a Shipyard Summer Ale on the side 🙂
I ate the whole thing with chop stick! Pretty proud of myself! May not be quite as good as greasy take out (mmmm greasy takeout) but much better for you! Notice the veggie to noodle ratio?? I’ll be making this again!