Serves 1
Directions
- 1Remove all tails from the shrimp, then lay the shrimp down on the cutting board and cut them in half to create two equal halves.
- 2Season the halved shrimp with a pinch of red pepper flake, a pinch of black pepper, and a pinch of ground ginger (or grated fresh ginger).
- 3Add about half a teaspoon of sesame oil to the shrimp (optional).
- 4Set the seasoned shrimp aside.
- 5Thinly slice about half an onion or one large shallot on a clean cutting board with a clean knife.
- 6Clean the broccoli by tapping the florets off the stalk. Break up larger florets by hand.
- 7Remove about an inch from the bottom of the broccoli stalk as it can be fibrous.
- 8Peel the broccoli stalk if the skin is thick, then thinly slice it on a bias and julienne it by running a knife through the thin slices.
- 9In a pan over medium heat, add a couple tablespoons of oil, then add the thin sliced onion.
- 10Cook the onions for a couple of minutes until they are cooked and have some color.
- 11In a separate pan over high heat, add a couple tablespoons of olive oil.
- 12Add the shrimp and julienned broccoli pieces to the high-heat pan, placing the broccoli in an area with no shrimp.
- 13Cook for about 30 seconds on high heat to prevent water from building up in the pan.
- 14After about 60 to 90 seconds, empty the shrimp and broccoli onto a flat surface, like a plate.
- 15Add a couple more tablespoons of oil to the pan.
- 16Add about half a pound of fresh lo mein noodles to the pan and turn the heat down low.
- 17Let the noodles toast for about 45 seconds to a minute, mixing them every once in a while. Toast for as long as desired.
- 18Once the noodles are toasted, add about a quarter cup of water or stock to finish cooking them.
- 19Once most of the water is gone, test the noodles for doneness. If not cooked, add a little more water and repeat until almost fully cooked (about a minute from being done).
- 20When the noodles are about a minute from being fully cooked, ensure there is a little water left in the pan (add a tablespoon or two if needed).
- 21Add a couple tablespoons of white or rice wine vinegar, about a quarter cup of soy sauce, and three to four minced garlic cloves to the noodles.
- 22Add the broccoli florets to the pan.
- 23Add plenty of black pepper to the dish.
- 24Add the cooked shrimp and broccoli back into the pan.
- 25Serve as is, or turn off the heat and fold in a couple tablespoons of peanut butter.
Ingredients
- 0.5 lb shrimp, halved
- 1 pinch red pepper flake
- 1 pinch black pepper
- 1 pinch ground ginger
- 0.5 tsp sesame oil
- 0.5 lb fresh lo mein noodle
- 0.5 onion thin sliced
- 1 large shallot thin sliced
- 1 broccoli florets
- 1 broccoli stalk julienned
- 2 tbsp oil
- 2 tbsp olive oil
- 0.25 cup water or stock
- 2 tbsp white or rice wine vinegar
- 0.25 cup soy sauce
- 3 minced garlic cloves
- 2 tbsp peanut butter
Equipment
cutting boardknifemicroplanepan
Tips
- Halving the shrimp makes it seem like you have more and creates a fun shape when cooked.
- Tap broccoli florets off the stalk for easy cleaning.
- Julienne the broccoli stalk by thinly slicing on a bias and then running a knife through the shingles.
- Toast noodles on low heat, mixing occasionally, for added texture.
- Add water or stock gradually to noodles to ensure they are almost fully cooked before adding sauces.
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