Shrimp Lo Mein

• 8 ounces lo mein noodles or 8 ounces chinese noodles
• 2 tablespoons sesame oil
• 1 lb raw shrimp, peeled and deveined
• 1 teaspoon rice wine (or dry sherry)
• 12 teaspoon salt
• 1 egg white
• 1 teaspoon cornstarch
• 3 green onions, chopped in 1 inch pieces
• 1 cup fresh bean sprouts
• 1 celery rib, finely sliced
• 1 can bamboo shoot, rinsed and drained
• 12 cup shredded carrot
• 2 cups water
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or dry sherry)
• 1 12 tablespoons cornstarch
• 1 teaspoon sugar
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 5 slices fresh ginger

1. Boil lo mein noodles for 3 minutes then drain and rinse in cold water (they should be al dente); place in a bowl, toss with 2 tbsp of sesame oil and refrigerate until well-chilled, about 30 minutes.
2. Peel and devein shrimp, if necessary; mix together 1 tsp rice wine, 1/2 tsp salt, egg white, and cornstarch and pour over shrimp, and marinate 15-20 minutes.
3. In a small bowl, mix together 2 cups water, 3 tbsp soy sauce, 3 tbsp rice wine 1 1/2 tbsp cornstarch, 1 tsp sugar, and the 1/2 tsp salt; set aside as your seasoning sauce.
4. Heat 1 tbsp peanut oil and 1 tbsp sesame oil in wok and add ginger slices; cook until fragrant, then add shrimp and stir-fry until just pink, about 2-4 minutes.
5. Add green onions, bean sprouts, celery, bamboo shoots, and shredded carrot and stir-fry another minute.
6. Place chilled noodles into the wok and cook, stirring, until the noodles are hot, 2-3 minutes.
7. Add the seasoning sauce and cook until hot and lightly thickened, about half a minute.
8. Serve hot.

mein noodles, sesame oil, shrimp, rice wine, salt, egg, cornstarch, green onions, fresh bean sprouts, celery, bamboo shoot, carrot, water, soy sauce, rice wine, cornstarch, sugar, salt, pepper, peanut oil, sesame oil, ginger

Taken from www.food.com/recipe/shrimp-lo-mein-44753 (may not work)