Easy Prawns Lo Mein
Lo Mein is a common and classic Chinese dish. The noodles are boiled, drained, tossed and mixed with a brown sauce and served with prawns or meat and vegetables. Conventionally, lo mein is a dry version of noodle soup.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 kg Large cooked king prawns (peeled with tails intact)
- 500 g rice vermicelli (or rice noodles)
- 3 medium Lebanese cucumber (halved and thinly sliced)
- 3 medium carrots (peeled, halved and very thinly sliced)
- 1 medium red capsicum (thinly sliced)
- 1 medium yellow capsicum (thinly sliced)
- 3 garlic cloves (finely minced)
- 11/2 inch ginger (peeled and finely grated)
- 1 spring onions ((shallots) including the white parts, thinly sliced lengthwise)
- 1/3 cup blackstrap molasses
- 1/3 cup coconut aminos (also called coconut amino sauce)
- 1/4 cup medium dry sherry
- 2 tbsp sesame oil
- 21/2 tsp salt
- 1 spring onions ((shallots) including the white parts, thinly sliced lengthwise)
- 2 sprigs coriander (roughly cut into 2 cm pieces)
Instructions
- 1
Prepare and mix the sauce ingredients in a separate bowl.
- 2
Heat up a small pot with the extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Turn off the heat.
- 3
Add the sauce prepared in step 1 and the spring onion (shallot) into the garlic and ginger oil, combine and mix well. Set aside.
- 4
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the pot for 5 minutes or until the rice noodles are just soft. Separate the noodles, drain the water and set aside in a large bowl.
- 5
Add the garlic and ginger oil sauce mixture prepared in step 3 into the noodles, toss and mix until well combined.
- 6
Then add the sliced cucumber, carrots, red capsicum, yellow capsicum and the cooked prawns to the noodles. Toss and combined until all the ingredients are mixed well.
- 7
Add some cooked prawns on top for presentation. Garnish with some coriander and spring onion and serve.