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)