So this is a ghetto version of this dish as the only noodle I could get a hold of on a Sunday was linguine. The Asian store I go to was not open bummer, because I love thicker rice noodles for this dish. Regardless it turned out awesome.
Asian cooking: If you do not use a wok, please start too! It is an amazing utility when cooking Asian foods!
Ingredients:
Spring roll wrappers, thinner than egg roll wrappers
Thinly sliced carrots
Napa cabbage
Cleaned and deveined medium fresh shrimp
Sweet onion
Red bell pepper
Thai basil
3 diced garlic cloves
2 Tbsp oyster sauce
2 Tbsp sesame oil
Precooked noodles either linguine or rice noodle
Mae Ploy sweet chili sauce
3 Tbsp peanut oil
Step 1
Prep spring rolls, follow directions on the bag, you must wet them in order to work with them or they will crack and fall apart. I buy already sliced carrot sticks. Rinse and chop your Napa cabbage. Roll cabbage and carrots into wrapper, you will have to practice to get it perfect, it may not be as easy as it seems for you. Do not get upset if you break a wrapper they are cheap. Do not let them touch. Place in hot peanut oil until golden brown.
Step 2
Pre cook your noodles ahead of time, it saves time in cooking. Heat up sesame oil and make sure it is nice and hot, add noodles, oyster sauce, onion, bell pepper, and garlic, stir fry! At the last minute throw in the Thai basil, stir fry for about 30 seconds more.
Step 3
Drain excess oil from spring rolls, place on plate, add sweet chili sauce and low mein. Let me know if you like it!
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