Lo Mein with Shrimp, Shiitake and Veggies
One more recipe from my new book on Pasta is due out in the Fall of 2022, not all the pasta recipes in the book are Italian based. I have many adapted recipes from many parts of the world
1 lb of lo Mein noodles or Linguini
1 lb of Shrimp, peeled and deveined
4 ounces fresh shiitake mushroom caps, thinly sliced
4 ounces Napa or green cabbage, thinly sliced
1 small carrot, peeled and cut into thin matchsticks
1 small yellow onion, halved and thinly sliced
3 scallions, trimmed, cut into 2-inch segments, then thinly sliced lengthwise
3 medium garlic cloves, minced
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine or dry sherry
½ teaspoon toasted sesame oil
¼ teaspoon white pepper
2 ounces mung bean sprouts (about 3/4 cup), sprouted end picked off and discarded
Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and set aside.
Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the shiitake mushrooms, cabbage, carrot, and onion, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then let them sit and roast again. Repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces, 2 to 5 minutes total.
Transfer vegetables to a sheet tray and spread into a single layer. Place the tray of vegetables and the noodles on a heatproof surface, such as on top of your burner grates.
Ignite your blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose, about 15 seconds per tray. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.) Toss the noodles and the vegetables with a pair of tongs and torch again.
Wipe out the wok and return to high heat until lightly smoking. Add 1 more tablespoon of neutral oil and swirl to coat. Add the scallions, Shrimp, and garlic and stir-fry until fragrant, about 10 seconds. Immediately add the vegetables and noodles to the wok and stir-fry until homogenous and Shrimp are cooked. Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.
Add sesame oil, white pepper, and mung bean sprouts. Toss everything in the wok until coated in sauce, and the bean sprouts are slightly wilted for about 30 seconds. Add more neutral oil as necessary to keep noodles loosened. Transfer to a serving bowl and serve immediately.
Note: If you use linguini, you will need to cook the pasta longer, whatever is directed on the package, then follow the directions above.