Xiā Rén/ Lúsǔn Chow Mein (Stir-fried Shrimp and Asparagus with Noodles)

This one-pot, quick and easy, stir fry noodles became a family favourite, from the very first time I made this dish. I have accompanied the noodles with some fried shrimps and asparagus but feel free to combine any of your favourite vegetables.

I love Asparagus not only because it is my best ally when I diet (atleast when I pretend to do so..) but also because these tasty and tender asparagus pair so well with the shrimps that I don't want to add more vegetables which might offset the mild and delicate flavour of this combination.

You might think I took this recipe from a typical chinese cookbook or something by seeing the name and all but beleive me, I had a hard time searching for the translation on the net but also enjoyed learning new words in Chinese while searching a title for my recipe :):) (By the way, please feel free to correct me if I have mistakes in the title)

Actually, I found the Europeanised version of this recipe in one of my cook books; Though the stir-fry seemed to be adapted very well using the Capellinis, the words "stir-fry" and "quick tossing" gave me ideas to give an East Asain touch to the dish and so, with the addition of some of my fetish ingredients, it turned out to be a tasty, spicy and ravishing stir-fry that seduced everybody at home. hope you'll let me know how my Chow Mein tasted, here's the recipe:

Ingredients: ( for 4)
250g white Asparagus (You may use green as well)
4 tbsp sesame seeds
a tbsp finely chopped garlic
a tbsp finely chopped ginger
4 to 6 spring onions
500g Shrimps ( or Prawns)
5 tbsp vegetable oil
4 tbsp Sherry dry Mirin
3 tbsp sesame oil
Salt a pinch of salt + 1 tbsp thick soya sauce
Pepper a pinch of pepper + 1 tbsp chilly garlic sauce ( a little more of you like it hot)
Capellinis Asian Wheat flour Egg noodles (for 4)

Method:
Prepare all the main ingredients.

Cut the woody ends of the Asparagus and peel them by holding it flat at it's base and peel it by starting from the tip upto it's base. If you've got large sizes, then, cut off several inches from the base as the flesh might be firm and fibrous. Wash with water without soaking, drain them and bind them in bundles. Cook in boiling salted water for about 5 to10 minutes, depending on the size. They should become tender. Drain and Rinse them under cold water immediately and drain once again. Chop them into pieces of 2 cm long and keep aside.

Roast the sesame seeds on a pan on medium heat, for about 2 to 3 minutes or until golden brown.

Remove the white part from the spring onions (you can store them for later use). Chop the green part into small pieces of 5 mm long.

Clean and prepare the shrimps/prawns. Prepare the ginger and garlic.

Cook the Noodles as per the instructions and keep it ready.

Heat the vegetable oil in a wok, or a big wide kadai, add the garlic and ginger along with the Shrimps and stir fry quickly, on high flame for a minute or two.

Add the Mirin and continue stir-frying for another couple of minutes by stirring continuously. The shrimps become a little darker, now,pour the soya and the chilly-garlic sauces and pepper and continue stirring until the mixture reduces a little. Check and correct salt if necessary. (Soya sauce has enough salt already!!!)

Add the Asparagus and mix well.
Add the cooked noodles and toss well so that it is all well coated.
Add the spring onions now and and continue stir-frying and tossing for a minute.

Remove off the fire. Add the sesame oil and toss the noodles well. (Check and correct the seasoning).

Sprinkle the sesame seeds and serve immediately. Enjoy!!!

Viki from Viki's kitchen and kitchen queen from khatta meetha theeka passed me this lovely award today.

I'm deeply honoured to receive this beautiful gift from you girls. Thank you so much!!!!! I would like to share this award with all of you readers!!! Cheers !!!!