Chow Mein with Shrimp

A staple Chinese noodle recipe.

Ingredients:
7 oz. egg pasta noodles
10 shrimp, shelled and deveined
2 garlic cloves, minced
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
2 tablespoons water
2 tablespoons cooking oil
1/2 cup chopped green onions

Directions:
1. Cook the chow mein according to the package. Rinse under cold water until the water turns clear and the chow mein is soft. Don’t over cook the chow mein or the noodles will get limpy and soggy.
2. In a small mixing bowl, mix all the seasoning ingredients. Set aside.
3. Heat up the wok with the cooking oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shrimp and stir fry until they are half done. Add the shredded carrot into the wok and do a few quick stirs. Add the noodles, the seasoning mixture, and the water. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Add the chopped green onions, do a few final stirs, dish out, and and serve hot.

2-3 servings

Japchae (Korean Glass Noodles)

Ingredients:

1/4 pound dried Korean glass noodles
1 bell pepper, sliced
1/4 pound spinach, washed and drained
1/2 carrot, thinly sliced
2 teaspoons sesame oil, divided
2 tablespoons soy sauce

Directions:
1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Set aside.
2. Add olive oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry bell pepper and carrot slices, until just softened.
3. Add the spinach, soy sauce, and noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with the remaining 1 1/2 tsp of sesame oil.

1-2 servings