Shrimp Lo Mein- A New Version

My Take: There's nothing like a little noodle dish to perk you up any day. Mine is a simple version using shrimp and vegetables. The ketchup adds a unique sweet tartness to the noodles. It also makes the dish moist and kid friendly. My version is a cross between the traditional Lo Mein and Pad Thai.

INGREDIENTS:
½ c. julienned potato
½ c. julienned carrot
½ c. small cauliflower florets
1 small green pepper, julienne
½ c. green peas
¾ c. julienned red onion
½ c. finely chopped green beans
1 c. small shrimp
Salt to taste
8 oz. egg or plain noodle, uncooked
2 Tbsp. ketchup
2 Tbsp. soy sauce
1 ½ tsp. vinegar
1 tsp. Black Bean sauce/paste
3 – 4 Tbsp. oil
3 green chillies, chopped
1 egg, scrambled
1/2 c. finely sliced spring onion or garlic chive

METHOD:
• Boil water in saucepan. Add a little salt, 2-tsp. oil and cook the noodles until they
are al dente (slight bite left to it). Do not overcook. Strain the noodles in a colander.
Do not wash them. Keep aside.
• In a wok or large non-stick fry pan, add the remaining oil. Sauté the shrimp, onion, green beans, carrot, peas, cauliflower, pepper and green chillies with a little salt on high heat. When the vegetables and shrimp are done, add the ketchup and soy sauce. Cover and cook on high heat.
• Add the black bean sauce/paste and mix in the boiled noodles. Saute for a few minutes.
• Remove from heat and add the vinegar. Mix well. Keep covered to preserve the aroma. Garnish with the scrambled egg and finely sliced spring onion or garlic chive.