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.
2Remove all tails from the shrimp, then lay the shrimp down on the cutting board and cut them in half to create two equal halves.
3Remove all tails from the shrimp, then lay the shrimp down on the cutting board and cut them in half to create two equal halves.
4Season 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).
5Season 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).
6Season 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).
7Add about half a teaspoon of sesame oil to the shrimp (optional).
8Add about half a teaspoon of sesame oil to the shrimp (optional).
9Add about half a teaspoon of sesame oil to the shrimp (optional).
10Set the seasoned shrimp aside.
11Set the seasoned shrimp aside.
12Set the seasoned shrimp aside.
13Thinly slice about half an onion or one large shallot on a clean cutting board with a clean knife.
14Thinly slice about half an onion or one large shallot on a clean cutting board with a clean knife.
15Thinly slice about half an onion or one large shallot on a clean cutting board with a clean knife.
16Clean the broccoli by tapping the florets off the stalk. Break up larger florets by hand.
17Clean the broccoli by tapping the florets off the stalk. Break up larger florets by hand.
18Clean the broccoli by tapping the florets off the stalk. Break up larger florets by hand.
19Remove about an inch from the bottom of the broccoli stalk as it can be fibrous.
20Remove about an inch from the bottom of the broccoli stalk as it can be fibrous.
21Remove about an inch from the bottom of the broccoli stalk as it can be fibrous.
22Peel 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.
23Peel 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.
24Peel 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.
25In a pan over medium heat, add a couple tablespoons of oil, then add the thin sliced onion.
26In a pan over medium heat, add a couple tablespoons of oil, then add the thin sliced onion.
27In a pan over medium heat, add a couple tablespoons of oil, then add the thin sliced onion.
28Cook the onions for a couple of minutes until they are cooked and have some color.
29Cook the onions for a couple of minutes until they are cooked and have some color.
30Cook the onions for a couple of minutes until they are cooked and have some color.
31In a separate pan over high heat, add a couple tablespoons of olive oil.
32In a separate pan over high heat, add a couple tablespoons of olive oil.
33In a separate pan over high heat, add a couple tablespoons of olive oil.
34Add the shrimp and julienned broccoli pieces to the high-heat pan, placing the broccoli in an area with no shrimp.
35Add the shrimp and julienned broccoli pieces to the high-heat pan, placing the broccoli in an area with no shrimp.
36Add the shrimp and julienned broccoli pieces to the high-heat pan, placing the broccoli in an area with no shrimp.
37Cook for about 30 seconds on high heat to prevent water from building up in the pan.
38Cook for about 30 seconds on high heat to prevent water from building up in the pan.
39Cook for about 30 seconds on high heat to prevent water from building up in the pan.
40After about 60 to 90 seconds, empty the shrimp and broccoli onto a flat surface, like a plate.
41After about 60 to 90 seconds, empty the shrimp and broccoli onto a flat surface, like a plate.
42After about 60 to 90 seconds, empty the shrimp and broccoli onto a flat surface, like a plate.
43Add a couple more tablespoons of oil to the pan.
44Add a couple more tablespoons of oil to the pan.
45Add a couple more tablespoons of oil to the pan.
46Add about half a pound of fresh lo mein noodles to the pan and turn the heat down low.
47Add about half a pound of fresh lo mein noodles to the pan and turn the heat down low.
48Add about half a pound of fresh lo mein noodles to the pan and turn the heat down low.
49Let the noodles toast for about 45 seconds to a minute, mixing them every once in a while. Toast for as long as desired.
50Let the noodles toast for about 45 seconds to a minute, mixing them every once in a while. Toast for as long as desired.
51Let the noodles toast for about 45 seconds to a minute, mixing them every once in a while. Toast for as long as desired.
52Once the noodles are toasted, add about a quarter cup of water or stock to finish cooking them.
53Once the noodles are toasted, add about a quarter cup of water or stock to finish cooking them.
54Once the noodles are toasted, add about a quarter cup of water or stock to finish cooking them.
55Once 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).
56Once 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).
57Once 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).
58When 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).
59When 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).
60When 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).
61Add 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.
62Add 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.
63Add 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.
64Add the broccoli florets to the pan.
65Add the broccoli florets to the pan.
66Add the broccoli florets to the pan.
67Add plenty of black pepper to the dish.
68Add plenty of black pepper to the dish.
69Add plenty of black pepper to the dish.
70Add the cooked shrimp and broccoli back into the pan.
71Add the cooked shrimp and broccoli back into the pan.
72Add the cooked shrimp and broccoli back into the pan.
73Serve as is, or turn off the heat and fold in a couple tablespoons of peanut butter.
74Serve as is, or turn off the heat and fold in a couple tablespoons of peanut butter.
75Serve as is, or turn off the heat and fold in a couple tablespoons of peanut butter.
Ingredients
0.5 lb shrimp, halved
0.5 lb shrimp, halved
0.5 lb shrimp, halved
1 pinch red pepper flake
1 pinch red pepper flake
1 pinch red pepper flake
1 pinch black pepper
1 pinch black pepper
1 pinch black pepper
1 pinch ground ginger
1 pinch ground ginger
1 pinch ground ginger
0.5 tsp sesame oil
0.5 tsp sesame oil
0.5 tsp sesame oil
0.5 lb fresh lo mein noodle
0.5 lb fresh lo mein noodle
0.5 lb fresh lo mein noodle
0.5 onion thin sliced
0.5 onion thin sliced
0.5 onion thin sliced
1 large shallot thin sliced
1 large shallot thin sliced
1 large shallot thin sliced
1 broccoli florets
1 broccoli florets
1 broccoli florets
1 broccoli stalk julienned
1 broccoli stalk julienned
1 broccoli stalk julienned
2 tbsp oil
2 tbsp oil
2 tbsp oil
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
0.25 cup water or stock
0.25 cup water or stock
0.25 cup water or stock
2 tbsp white or rice wine vinegar
2 tbsp white or rice wine vinegar
2 tbsp white or rice wine vinegar
0.25 cup soy sauce
0.25 cup soy sauce
0.25 cup soy sauce
3 minced garlic cloves
3 minced garlic cloves
3 minced garlic cloves
2 tbsp peanut butter
2 tbsp peanut butter
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.