Just as is the case in Italy, the Chinese have a different name for each type of noodle, based on what it’s made of, how it’s made, and what it looks like. Lao mian–or lo mein as Americans would know them–are one of these types of noodles. Lao mian are wheat noodles, meant to be tossed in a fried dish of vegetables and some kind of meat. In fact, the term itself means “tossed/stirred noodles.” Lo mein means the same, only in Cantonese.
I really made this recipe my own, as I had lots of leftover vegetables, and (as always) I need garlic. Hey, if you think that’s gross, just know that people here sometimes eat whole garlic as a lamb accompaniment! And it is delicious. Anyway, since this meal was short and sweet, I’ll make this post the same.
First, marinate the shrimp…
While the pasta is cooking and the shrimp marinates, mix the vegetables and stir-fry until carrots are soft; set aside…
Cook the shrimp thoroughly, then toss in the pasta…
After about two minutes, toss in the vegetables and serve!
The Recipe! (About 4 Servings)
What you need:
- 2 tablespoons soy sauce
- 1 teaspoon corn flour
- 1/2 teaspoon salt
- 1 green onion, chopped
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- 1/2 pound small shrimp (or meat of your choice)
- 1/2 pound fresh lao mian (wheat flour noodles)
- 1 cup cabbage
- 1 carrot, chopped
- 1 head broccoli, chopped
- 1 red pepper, chopped
- 2 celery, chopped
- Peanut oil
What to do:
- Mix ingredients for the marinade and marinate the shrimp.
- While shrimp marinades, cook the pasta and stir-fry the vegetables in peanut oil until carrots are soft; set aside.
- Thoroughly cook the shrimp.
- Toss pasta into shrimp, stir-fry for two minutes.
- Toss fried vegetables into pasta and shrimp.
Lao Mian with Shrimp