Hot and Sour Shrimp Lo Mein recipe

Ingredients:
1 pound medium shrimp, peeled and deveined
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
½ pound Chinese egg noodles, fettuccini, or linguini
1 tablespoon sesame oil
6 ounces snow peas
1 cup baby carrots
Two ¼-inch slices ginger, minced
1 red bell pepper, cut into 1-inch strips
¼ cup vegetable oil, for stir-frying

Sauce
Hot and sour sauce, as needed
¾ cup chicken broth
2 tablespoons red wine vinegar
2 tablespoons ketchup
1 tablespoon granulated sugar
2 tablespoons light soy sauce
1 tablespoon cornstarch, dissolved in ¼ cup water

Procedures:
1. In a small bowl, mix together the sauce ingredients and set aside.

2. Place shrimp, rice wine, and cornstarch in medium bowl; mix to incorporate and marinade 15 minutes.

3.Fill a large pot of water. Bring to a boil, add noodles, and cook 5 minutes. Drain, rinse with cold water, and drain again. Toss with sesame oil and set aside.

4. Bring a separate medium pot of water to a boil. Add snow peas and carrots; cook until the turn bright in color, about 2 minutes. Submerge in ice cold water, remove, and drain thoroughly.

5. Heat 2 tablespoons of vegetable oil in a large wok over medium-high to high heat; add ginger and cook until aromatic, about 30 seconds.

6. Add shrimp and cook until they turn pink. Remove from the wok and set aside.

7. Heat an additional 2 tablespoons of oil in wok. Add carrots, cook 1 minute; add snow peas and cook an additional 1 minute; add the red bell peppers and cook an additional 1 minute.

8. Push the vegetables up to the side of the wok and add the sauce in the middle. Heat to boiling, then add the noodles and shrimp. Mix everything together; heat through and serve hot.

Notes:
Makes 4 servings.

Servings: 4.