Wolfgang Puck

Garlic-Ponzu Shrimp with Lo Mein Noodles - Chinese Recipes

All of the ingredients for this Garlic-Ponzu Shrimp with Lo Mein Noodles recipe, adapted from a recipe developed at my Chinois restaurants, can be easily found in one trip to a well-stocked supermarket.

Some of them also express a pan-Asian sensibility that extends beyond the Chinese kitchen alone. The ponzu, for example, is a traditional Japanese bottled condiment that combines soy sauce, rice vinegar, and citrus juice. (If you can't find it, mix those three ingredients together to taste.)

And then there's a more Western ingredient in the mixture, too: a few tablespoons of butter. Added along with the ponzu towards the end of cooking, it helps bind the sauce together and adds a touch of richness.

Garlic-Ponzu Shrimp Recipe with Lo Mein Noodles

    Prep Time: 20 minutes

    Cook time: 11 minutes

    Yield: Serves 8 to 10

Garlic-Ponzu Shrimp Recipe with Lo Mein Noodles Ingredients

    2 pounds fresh large shrimp, shelled and deveined


    Freshly ground black pepper

    5 tablespoons soybean or vegetable oil

    1 cup sliced fresh organic shiitake mushrooms

    1 cup thinly sliced organic baby bok choy leaves

    2 tablespoons minced fresh garlic

    2 pounds lo mein noodles or spaghetti, cooked al dente following package instructions, drained

    1 cup bottled ponzu sauce

    4 tablespoons unsalted butter, cut into pieces

    1/2 cup thinly sliced organic scallions

Garlic-Ponzu Shrimp Recipe with Lo Mein Noodles Recipe Instructions

    Preheat a wok or a large skillet over high heat.

    Pat the shrimp dry with paper towels and lightly season them to taste with salt and pepper.

    Add 2 tablespoons of the oil to the wok and, as soon as the oil is hot enough to swirl easily and is giving off a thin haze, add the shrimp and stir-fry just until they turn pink, 2 to 3 minutes.

    Remove the shrimp to a strainer and set aside to drain off the oil.

    Drizzle the remaining oil into the hot wok and, as soon as it is hot, add the shiitake mushrooms and the bok choy.

    Stir-fry just until their colors are bright and they are cooked al dente, tender but still slightly crunchy, 3 to 5 minutes.

    Add the garlic and the noodles to the vegetables in the wok, separating the noodles as you do.

    Stir-fry until the noodles are heated through and the garlic is fragrant, 2 to 3 minutes.

    Return the shrimp to the wok along with the ponzu sauce and butter.

    Stir-fry, tossing well, just until the butter has melted and the sauce is hot and coats all the ingredients.

    Transfer the mixture to a serving bowl or platter, arranging some shrimp attractively on top.

    Garnish with the scallions and serve immediately.

Shrimp, Garlic-Ponzu Shrimp, Lo Mein Noodles, Garlic-Ponzu Shrimp with Lo Mein Noodles, Chinese, Wolfgang Puck


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Wolfgang Puck's Garlic-Ponzu Shrimp Recipe with Lo Mein Noodles

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