Monday, July 30, 2012

Shrimp Lo Mein



I had promised Little Man I would try to make lo mein one day and then along with the million other recipes I have vowed to make I forgot all about it.  Little Man is not the most adventurous eater (which can be tough for him in this house)  but when he finds something he likes he has no trouble eating seconds and often thirds.  Sweet Girl will try anything and usually loves it all.  If you ask her what her favorite foods are she will tell you she loves sushi, asparagus and brussel sprouts.  If you ask Little Man  he will answer mac & cheese, pasta and peanut butter.   I have made all sorts of pasta dishes for him in an attempt to introduce new flavors and he usually loves it...although he is pretty good and pulling out the diced vegetables and anything green from a good tomato sauce.   He loves lo mein so I figured I would go ahead and make my own for him.  He was excited when I mentioned I was making it,  I went with a Shrimp Lo Mein because shrimp is something he  does eat, I was curious as to whether the snow peas would be left on his plate but he ate them too (after insisting he had to open them all and only eat the small peas on the inside.)  So, Little Man gives this dish two thumbs up and let me tell you that is a huge accomplishment!! ...Enjoy!

recipe adapted from Real Simple
What you need:
8 ounces lo mein noodles (I couldn't find these in my store so I used Udon Noodles)
2 tablespoons canola oil
1 pound peeled and deveined medium shrimp
1/2 pound snow peas, trimmed
4 scallions, thinly sliced
2 cloves garlic, chopped
kosher salt
1/4 cup oyster sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
crushed red pepper, for serving

What you do:

Cook the noodles according to the package directions.

Meanwhile, heat the oil in wok or a large skillet over high heat. Add the shrimp, snow peas, scallions, garlic, and ½ teaspoon salt. Cook the mixture, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes.
Add the oyster sauce, vinegar, soy sauce, and ¼ cup water;  continue to cook and toss until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper.



10 comments:

  1. This looks delicious. I'm having a crazy vermicelli noodle craving right now. I'll have to try this dish w/em.

    xx
    Quiet Luxury


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  2. I love the idea of using a dish like lo mein, which is universally loved, to get veggie haters to eat veggies! Mmm.

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  3. yummo! Would love to have you link up to our party!

    http://baked-inthesouth.blogspot.com/2012/07/made-it-by-monday-link-party_31.html

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  4. Great post. I found you via the Tuesday Talent Show from Chef in Training
    I have linked a pizza I did with leftover roast chicken. Have a good week.

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  5. This looks yummy. Nina and I love shrimp and I think even Cordell will like this ;)

    I know, I can't believe the school's been postponed. I'm so ready for my break LOL

    xx
    maya

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  6. Hi Danielle,
    I can almost taste the awesome flavor of your Shrimp Lo Mein, yummy! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. This looks amazing. I will be featuring you tonight at my Sizzle into Summer party that opens at 8pm EST. Please stop by and pick up an I've Been Featured button. Thanks.

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  8. That looks and sounds yummy! I'm going to have to give this a try. Thanks for sharing.

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  9. Yum! That looks simple and easy to do also.

    Love for you to link this recipe (and a couple others if you'd like!) to Wonderful Food Wednesday at http://www.athometake2.com. We're around every Wednesday, and this week's link is still open. :) Hope to see you there!

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  10. Hello, new follower here! I would love to have you link up with my Clever Chicks Blog Hop this week!
    http://www.the-chicken-chick.com/2012/10/upcycled-chicken-coop-clever-chicks.html

    I hope to see you there!
    Cheers!
    Kathy
    The Chicken Chick

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