Shrimp Lo Mein

From: Psalm34:8

On Oct 18, 2009

Tasted great and easy to make. I live 80 miles from nearest market so I just made it with what I had on hand. Used powdered ginger instead of fresh and it was fine. For veges I used carrots, mushrooms, snow peas, and bell pepper. I would like it with the cabbage so I will just have to make it again!

From: Krista Smith

On Jun 4, 2009

This recipe turned out to be a little more time consuming than I expected - mostly peeling the shrimp. When I first tried it, I thought it was ok but that I'd leave the lo mein to my local chinese restaurant. It just didn't taste like the take out that I've grown to adore and the time it took didn't seem worth the 'not quite right' taste. But as I kept eating, the simple flavors grew on me. It is now 1 hour after dinner and I can't stop thinking about the left overs!! Although a bit time consuming, I will certainly make this recipe again. Perhaps with some broccoli next time. And I would love to be able to find some fresh lo mein but the fettuccine did just fine. My sauce also didn't thicken as much as I would've expected but I suspect I may have just gotten a little impatient and not given it enough time.

From: Snicklefritzie

On Jan 7, 2008

This is a definite keeper!! I used collard greens torn up instead of Bok Choy which was very expensive. I also added a few sliced fresh mushrooms. Otherwise made to recipe. I did have to add a bit more oil. This tastes great, is quick to make and is a beautiful presentation. I sprinkled with regular sesame seeds and black ones. I halved the recipe and got 4 generous servings.

From: Ihoppoet

On Jan 19, 2004

this is a great lo mein, I made it with only a few chages, make your own broth with cubes. and at the point that you mix the shrimp before you cook anything, add some port, about 2 or 3 oz, let sock for about 10 15 min, the drain and cook. however dont drain it all off, use some while cooking the shrimp. also soak the cabbage in it aswell before cooking. hope this helps Jason Miller