Take Back the Kitchen: Alma's Homemade Shrimp Lo Mein
When my 14 year old has a food request, I like to honor it. There is not much that this teen and I can agree upon in these trying teen years so I try to work some magic in the kitchen to make the household a bit more Beaver-Cleaver-like. She meticulously removed the carrots but besides that, it made her night. I hope you like it!
Homemade Shrimp Lo Mein:
1 lb chinese lo mein egg noodles (can get at any Asian supermarket and in some ethnic sections of general supermarkets)
3 cups cabbage, chopped
2 carrots, peeled and thinly sliced into matchsticks
5 scallions, washed and chopped into pea sized pieces
3 cloves garlic, minced
2 tsp fresh ginger, minced
1-2 tbsp of Tamari or soy sauce, more if needed (Tamari is wheat free)
2 tsp agave nectar or honey
2 tbsp neutral oil like grapeseed, avocado oil or canola oil
1/4 tsp toasted sesame oil
1/4 cup roasted cashews, chopped
8 oz. cooked shrimp, chopped
In a large pasta pot, cook noodles according to directions, drain and set aside.
Do all your prep work while the pasta is cooking (carrots, cabbage, ginger, garlic, scallions, cashews, cook and chop shrimp)
In a wok or large frying pan over low to medium heat, heat up the neutral oil.
Add in the garlic, ginger and scallions and saute until the scallions start to wilt.
Add in the chopped cabbage, prepped carrots and cook until the cabbage starts to wilt.
Add in the noodles, the shrimp, the tamari, sesame oil, the agave and the cashews and stir to combine fully.
Serve immediately and enjoy!
For more great recipes please visit, takebackthekitchen.com