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.
- 2Put 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.
- 3Optionally, add about a half of a teaspoon of sesame oil and then set aside.
- 4Thinly slice about a half of an onion on a clean cutting board with a clean knife, then add to a container.
- 5Clean 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.
- 6In a pan over medium heat, add a couple tablespoons of oil.
- 7Add the thin-sliced onion and cook for a couple of minutes until they have some color.
- 8Then 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.
- 9Let it hang out for about 30 seconds and mix everything.
- 10After about 60 to 90 seconds, empty everything out onto a flat surface.
- 11Add a couple more tablespoons of oil into the pan and about half a pound of fresh lo mein noodles.
- 12Turn the heat down low and toast the noodles for about 45 seconds to a minute.
- 13Once the noodles are toasted, add about a quarter cup of water or stock to the pan to finish cooking the noodles.
- 14Once 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.
- 15Add 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.
- 16Add the broccoli florets, and plenty of black pepper.
- 17Add the shrimp and broccoli back in.
- 18Optionally, cut the heat and fold in a couple of tablespoons of peanut butter.
- 19Serve and enjoy.
Ingredients
- 0.5 lb Shrimp
- 1 pinch Red pepper flake
- 1 pinch Black pepper
- 1 pinch Ground ginger
- 0.5 tsp Sesame oil
- 0.5 Onion
- 2 tablespoons Olive oil
- 0.5 lb Lomein noodles
- 1 floret Broccoli
- 0.25 cup Water or stock
- 2 tablespoons White or rice wine vinegar
- 0.25 cup Soy sauce
- 3 Minced garlic cloves
- 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.
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