Shrimp Lo Mein

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 4-6 quart pot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water has come up to a boil, add the udon noodles (a) to the pot. Cook for 10 minutes.
3. While the noodles are cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the vegetables (b) to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally.
4. Cut open the package of shrimp (c) and place in the pan. Season with a pinch of salt and pepper. Spread the shrimp out so that each piece is touching the bottom of the pan. Sear for 90 seconds, then turn each piece of shrimp over and sear the other side for 90 seconds.
5. After searing the shrimp, remove the pan from the heat. Pour the ginger sherry sauce (d) over the shrimp and vegetables. Use a wooden spoon to mix the ingredients and coat everything with the sauce. Bring the mixture up to a simmer. Once simmering, let the mixture cook for 30 seconds. Then turn the heat off but keep the skillet on the stovetop.
6. At this point your noodles should be ready. Strain the water and rinse the noodles thoroughly. Add them back to the pot they were cooked in. Put the pot over high heat.
7. Pour the shrimp and vegetables on top of the noodles and gently mix with tongs or a wooden spoon. Cook for 90 seconds over high heat, stirring occasionally. Taste and add more salt and pepper if you wish.
8. Spoon the shrimp lo mein on to your serving plates. Sprinkle sesame seeds (e) over top.