Lo Mein

This sauce is a combination of a Chinese stirfry sauce and a Vietnamese black pepper sauce. By cooking the noodles in the sauce, they absorb the fl avor and become irresistible

1 tablespoon peanut oil

6 ounces medium shrimp (about 35 per pound), peeled and deveined

3 garlic cloves, minced

11⁄2 cups chicken broth

3 tablespoons soy sauce

2 tablespoons Shaoxing or dry sherry

1 teaspoon sugar

1⁄2 teaspoon freshly ground black pepper or

1 teaspoon cracked black peppercorns, or more to taste

1 pound fresh round egg noodles or

12 ounces dried Chinese egg noodles, cooked and drained

1 cup mung bean sprouts

6 ounces smoked ham, shredded, or 6 ounces fi rm tofu, cubed

1⁄4 cup chopped cilantro leaves

2 teaspoons toasted sesame oil

• Heat a large nonstick wok over medium-high heat. Swirl in the peanut oil, then add the shrimp and garlic. Stir-fry just until the shrimp turns pink, about 1 minute.
• Stir in the broth, soy sauce, Shaoxing or sherry, sugar, and black pepper. Bring to a simmer.
• Add the noodles. Raise the heat to high and cook, tossing constantly, until the noodles absorb much of the sauce and what remains is a glaze, about 3 minutes.
• Add the bean sprouts, ham or tofu, and the cilantro; cook, stirring gently but constantly, until heated through, about 30 seconds. Remove from the heat, add the sesame oil, and toss gently.

Makes 4 servings