I finally bit the bullet and ordered a Joyce Chen non-stick wok. Non-stick because I do not like to use a lot of oil when I cook. Well it arrived yesterday along with some bamboo utensils that I ordered as well. The wok and utensils were beautiful. I could hardly wait to try them out!
I did not plan on going for it tonight but I had some defrosted shrimp and enough veggies to pull a noodle dish together. The noodles I had picked up at a Thai supermarket a few months ago. I bought them thinking they looked tasty but had no clue what I was going to do with them. They are called Chinese Long Life Noodles. Here is a description I found for them: These thin yellow noodles (about the same size as angel hair pasta) are commonly served throughout Thailand in soups and stir-fry. They absorb flavors well and we notice that kids particularly love them. We love these noodles in Mee Sua Mangsawirat, a wonderful Chinese-Thai vegetarian stir fry.
So this noodle dish I made tonight was totally experimental. It was based on Chinese cooking principles I remember from my mom growing up and from what I picked up through reading the wok cookbook. You know what? It turned out pretty good. I'm not going to open up a restaurant any time soon but not bad for my first foray. The wok on the other hand was stellar. It made all the difference, lots of room to move the ingredients around. I definitely achieved the low-fat element I wanted. It was a lot lighter than Chinese take-out. Best of all, my kids ate it up and my hubby was happy.
- Vegetable oil
- 1 lb shrimp; peeled and deveined; defrosted if frozen; seasoned lightly with salt and pepper
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 10 oz of mushrooms, sliced
- 2 tsp chopped garlic
- 1/4 cup of LOW SODIUM soy sauce
- 1/4 cup of rice or white wine
- 2 tsp sugar
- 1 1/2 tsp corn starch
- 1 cup of water
- 13.2 oz package of long life Chinese noodles (chow mein egg noodles are good too)
Soak the dry noodles in a large bowl of hot water for 10 to 15 minutes or until softened.
Drain the water and set aside.
In a bowl, dissolve the sugar and corn starch in 1 cup of water. Set aside.
Heat one tablespoon of oil in the wok over medium-high heat.
Add another tablespoon of oil into the wok. Add the noodles, wine and water/sugar/cornstarch mixture. Use tongs to pick up and toss the noodles around in the sauce for about 5 minutes. Sauce should thicken up. Add the shrimp and veggies and toss them all together for another minute or two to combine everything and coat in the sauce.