Peanut Noodles
Serves 1
Directions
- 1Remove all the tails from the shrimp. Lay the shrimp down on the cutting board and make a knife cut to get two equal halves of shrimp.
- 2Remove all the tails from the shrimp. Lay the shrimp down on the cutting board and make a knife cut to get two equal halves of shrimp.
- 3Remove all the tails from the shrimp. Lay the shrimp down on the cutting board and make a knife cut to get two equal halves of shrimp.
- 4Put the shrimp in a container, and then add a pinch of red pepper flake, a pinch of black pepper, and a pinch of ground ginger.
- 5Put the shrimp in a container, and then add a pinch of red pepper flake, a pinch of black pepper, and a pinch of ground ginger.
- 6Put the shrimp in a container, and then add a pinch of red pepper flake, a pinch of black pepper, and a pinch of ground ginger.
- 7Optionally, add about a half of a teaspoon of sesame oil and then set aside.
- 8Optionally, add about a half of a teaspoon of sesame oil and then set aside.
- 9Optionally, add about a half of a teaspoon of sesame oil and then set aside.
- 10Thinly slice about a half of an onion on a clean cutting board with a clean knife, then add to a container.
- 11Thinly slice about a half of an onion on a clean cutting board with a clean knife, then add to a container.
- 12Thinly slice about a half of an onion on a clean cutting board with a clean knife, then add to a container.
- 13Clean the broccoli by tapping the florets off the stalk with a knife and break larger florets with your hands. Take about an inch off the bottom of the broccoli stalk, peel the skin, and then thinly slice the stalk on a bias and julienne by running a knife through the thin slices.
- 14Clean the broccoli by tapping the florets off the stalk with a knife and break larger florets with your hands. Take about an inch off the bottom of the broccoli stalk, peel the skin, and then thinly slice the stalk on a bias and julienne by running a knife through the thin slices.
- 15Clean the broccoli by tapping the florets off the stalk with a knife and break larger florets with your hands. Take about an inch off the bottom of the broccoli stalk, peel the skin, and then thinly slice the stalk on a bias and julienne by running a knife through the thin slices.
- 16In a pan over medium heat, add a couple tablespoons of oil.
- 17In a pan over medium heat, add a couple tablespoons of oil.
- 18In a pan over medium heat, add a couple tablespoons of oil.
- 19Add the thin-sliced onion and cook for a couple of minutes until they have some color.
- 20Add the thin-sliced onion and cook for a couple of minutes until they have some color.
- 21Add the thin-sliced onion and cook for a couple of minutes until they have some color.
- 22Then in a pan over high heat, add a couple of tablespoons of olive oil, the shrimp, and the julienned broccoli pieces into the place of the pan where there's no shrimp.
- 23Then in a pan over high heat, add a couple of tablespoons of olive oil, the shrimp, and the julienned broccoli pieces into the place of the pan where there's no shrimp.
- 24Then in a pan over high heat, add a couple of tablespoons of olive oil, the shrimp, and the julienned broccoli pieces into the place of the pan where there's no shrimp.
- 25Let it hang out for about 30 seconds and mix everything.
- 26Let it hang out for about 30 seconds and mix everything.
- 27Let it hang out for about 30 seconds and mix everything.
- 28After about 60 to 90 seconds, empty everything out onto a flat surface.
- 29After about 60 to 90 seconds, empty everything out onto a flat surface.
- 30After about 60 to 90 seconds, empty everything out onto a flat surface.
- 31Add a couple more tablespoons of oil into the pan and about half a pound of fresh lo mein noodles.
- 32Add a couple more tablespoons of oil into the pan and about half a pound of fresh lo mein noodles.
- 33Add a couple more tablespoons of oil into the pan and about half a pound of fresh lo mein noodles.
- 34Turn the heat down low and toast the noodles for about 45 seconds to a minute.
- 35Turn the heat down low and toast the noodles for about 45 seconds to a minute.
- 36Turn the heat down low and toast the noodles for about 45 seconds to a minute.
- 37Once the noodles are toasted, add about a quarter cup of water or stock to the pan to finish cooking the noodles.
- 38Once the noodles are toasted, add about a quarter cup of water or stock to the pan to finish cooking the noodles.
- 39Once the noodles are toasted, add about a quarter cup of water or stock to the pan to finish cooking the noodles.
- 40Once most of the water is gone, test the noodles to see if they're cooked. If not, add a little bit more water and repeat until the noodles are almost fully cooked.
- 41Once most of the water is gone, test the noodles to see if they're cooked. If not, add a little bit more water and repeat until the noodles are almost fully cooked.
- 42Once most of the water is gone, test the noodles to see if they're cooked. If not, add a little bit more water and repeat until the noodles are almost fully cooked.
- 43Add a couple of tablespoons of white or rice wine vinegar, about a quarter cup of soy sauce, and about 3 to 4 minced garlic cloves.
- 44Add a couple of tablespoons of white or rice wine vinegar, about a quarter cup of soy sauce, and about 3 to 4 minced garlic cloves.
- 45Add a couple of tablespoons of white or rice wine vinegar, about a quarter cup of soy sauce, and about 3 to 4 minced garlic cloves.
- 46Add the broccoli florets, and plenty of black pepper.
- 47Add the broccoli florets, and plenty of black pepper.
- 48Add the broccoli florets, and plenty of black pepper.
- 49Add the shrimp and broccoli back in.
- 50Add the shrimp and broccoli back in.
- 51Add the shrimp and broccoli back in.
- 52Optionally, cut the heat and fold in a couple of tablespoons of peanut butter.
- 53Optionally, cut the heat and fold in a couple of tablespoons of peanut butter.
- 54Optionally, cut the heat and fold in a couple of tablespoons of peanut butter.
- 55Serve and enjoy.
- 56Serve and enjoy.
- 57Serve and enjoy.
Ingredients
- 0.5 lb Shrimp
- 0.5 lb Shrimp
- 0.5 lb Shrimp
- 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 Onion
- 0.5 Onion
- 0.5 Onion
- 2 tablespoons Olive oil
- 2 tablespoons Olive oil
- 2 tablespoons Olive oil
- 0.5 lb Lomein noodles
- 0.5 lb Lomein noodles
- 0.5 lb Lomein noodles
- 1 floret Broccoli
- 1 floret Broccoli
- 1 floret Broccoli
- 0.25 cup Water or stock
- 0.25 cup Water or stock
- 0.25 cup Water or stock
- 2 tablespoons White or rice wine vinegar
- 2 tablespoons White or rice wine vinegar
- 2 tablespoons 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 tablespoons Peanut butter
- 2 tablespoons Peanut butter
- 2 tablespoons Peanut butter
Equipment
KnifeCutting boardContainerPanTongsPeeler
Tips
- For the shrimp, make a helpful knife cut by laying the shrimp down on the cutting board and cutting it in half to make it seem like you have more shrimp than you do and to turn a fun shape when cooked.
- For cleaning broccoli, you can tap the florets right off the stalk with a knife or hold it and tap away. Then break up larger florets with your hands. Take about an inch off the bottom of the broccoli stalk because it gets real fibrous towards the bottom, then peel off any thick skin, then thinly slice the stalk on a bias and then julienne by running a knife through the thin slices.
- When cooking the shrimp and julienned broccoli, use high heat so it doesn't build up water in the pan.
- When toasting the noodles, make sure to give them a mix every once in a while. You can toast them for as long as you like. When about a minute from being fully cooked, make sure to have a little bit of water left in the pan, if not, add a tablespoon or two.
- You can fold in peanut butter at the end or eat it as is.