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Shrimp Lo Mein
1 lb Pad Thai Noodles
2 tbsp peanut oil
4 scallions, chopped
2 garlic cloves, thinly sliced
1/4 cup sliced mushrooms
1/2 Cantonese Sauce (3 parts soy sauce, 2 parts oyster sauce, 1 part sesame oil)
1 cup broccoli florets
3/4 lb shrimp
1. Bring water to a boil in a stock pot; pad thai noodles according to package directions. Do not cook all the way through; the noodles will finish cooking in the sauce. Drain, but do not rinse, and reserve the cooking water.
2. In a large wok or frying pan, heat the oil. Add the scallions and stir fry for 1 minute. Add the garlic, broccoli, and mushrooms, and stir for 1 minute.
3. Add the Cantonese 3-2-1, plus 1-2 tablespoons of the reserved cooking water, then add the shrimp and cook for 2 minutes, until they just begin to turn pink and curl.
4. Add the cooked noodles and stir thoroughly and constantly for 2-3 minutes, turning the noodles over and over, until the ingredients are combined and the sauce is absorbed into the noodles. If needed, add more soy sauce and oyster sauce, to taste. Serve hot or at room temperature.
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