Cycle 13 – Item 217

10 (Wed) August 2022

Shrimp & Veggie Lo Mein

2.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

The idea was to make lo mein, a saucier version of chow mein.

The only kind of Chinese noodles available in Korean supermarkets are thickish, wheat-flour noodles, as used in jjajang myeon.  More authentic versions, even dried types (see for example 13.210 Chow Mein with Broccolini), are virtually nonexistent.

Contrary to the packaging instructions, I didn’t rinse the noodles – intentionally, so as to make a gravy from the residual starch.  However, the starch was so thick that the gravy turned out unpleasantly goopy.   

Otherwise, the dish was okayish.

(See also GLOBAL FOOD GLOSSARY)