Lo Mein is a common and classic Chinese dish. The noodles are boiled, drained, tossed and mixed with a brown sauce and served with prawns or meat and vegetables. Conventionally, lo mein is a dry version of noodle soup.
1spring onions(shallots) including the white parts, thinly sliced lengthwise
2sprigscorianderroughly cut into 2 cm pieces
Instructions
Prepare and mix the sauce ingredients in a separate bowl.
For the garlic and ginger oil:
Heat up a small pot with the extra virgin olive oil, add garlic and ginger and stir-fry until lightly golden on low heat. Turn off the heat.
Add the sauce prepared in step 1 and the spring onion (shallot) into the garlic and ginger oil, combine and mix well. Set aside.
For the noodles:
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the pot for 5 minutes or until the rice noodles are just soft. Separate the noodles, drain the water and set aside in a large bowl.
Add the garlic and ginger oil sauce mixture prepared in step 3 into the noodles, toss and mix until well combined.
Then add the sliced cucumber, carrots, red capsicum, yellow capsicum and the cooked prawns to the noodles. Toss and combined until all the ingredients are mixed well.
Add some cooked prawns on top for presentation. Garnish with some coriander and spring onion and serve.