Shrimp Lo Mein

Asian food is some of my favorite. Who doesn't like some good lo mein noodles? Nowadays, you can find them made with a wide range of ingredients, from carrots to mushrooms. Traditionally, however, these noodles are very simple.

I prefer them in the traditional manner. Something about the simplicity seems to make the whole dish pop. They're also very easy to make at home.

Ingredients:
1 lb noodles. I buy the traditional semi-wide lo mein noodles, but you can also use linguini or even spaghetti.
1 lb green onions, sliced into 2-inch pieces.
1 slice of fresh ginger, about 1/4 inch thick.
2 cups shredded cabbage or bean sprouts.
1 lb shrimp, peeled and de-veined.
2 tblsp. vegetable or peanut oil.
1 tsp. sesame oil.
3 tblsp. soy sauce.
1 tsp. mushroom soy sauce (optional). Mushroom soy sauce has a richer taste and much darker color than regular soy sauce, which makes it a great way to get a deeper color without overdoing the soy sauce.
2 tblsp. oyster sauce

Start by boiling the noodles until they're tender. Drain and set aside. Add the sesame oil and toss to keep them from sticking while you prepare the rest of the dish.

Heat a wok over high heat. Add the vegetable oil, ginger and shrimp. Stir fry for a few minutes (until the shrimp is almost done), then add the green onions. Cook for another minute, than add the cabbage. You don't want the cabbage cooked to limpness, just enough to wilt. It takes maybe another minute. Add the noodles, oyster sauce and soy sauce. Cook until combined and the flavors are melded. Taste for seasonings, and serve.