Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Marukan rice vinegar and Lee Kum Kee sesame oil. Make sure the noodles and shrimp are additive-free.

Use cooked shrimp for this recipe

Cook broccoli, onions, garlic and ginger

Add cooked noodles and sauce

Add shrimp and heat through

Ingredients:

Chow mein sauce

7 tbsp (105 ml) soy sauce

3 tbsp (45 ml) rice vinegar

3½ tbsp (22.5 ml) granulated sugar

2 tbsp (15 ml) cornstarch

Chow mein

2 cups (500 ml) chopped Chinese broccoli (gailan) or rapini or small broccoli florets

14 oz (400 g) dry chow mein noodles

3 tablespoons (45 ml) canola oil, divided

1 onion, halved and thinly sliced

3 green onions, chopped

1 clove garlic, chopped

1 teaspoon (5 ml) grated fresh ginger

1 ½ cups (375 ml) bean sprouts

2 tablespoons (30 ml) toasted sesame oil

Chow mein sauce

1 lb (454 g) cooked shrimp

Preparation:

Chow mein sauce

In bowl, whisk together ingredients until sugar is dissolved. (Make-ahead: Can be refrigerated for up to 5 days.) Makes about ½ cup (125 ml).

Chow mein

In saucepan of boiling salted water, blanch broccoli for 2 minutes. Drain, run under cold water, drain again. Set aside.

In separate saucepan of boiling salted water, cook noodles for 2 minutes. Drain and drizzle with 1 tsp (5 ml) canola oil to prevent sticking. Set aside.

In wok or large skillet, heat remaining canola oil over medium heat. Add onion and reserved broccoli; cook, stirring, 2 minutes. Add green onions, garlic, ginger, bean sprouts and sesame oil; cook, stirring, 2 minutes. Stir in reserved noodles, mixing well. Pour chow mein sauce around edge of wok; toss mixture gently to coat; cook 2 minutes. Add shrimp; cook 1 minute. Serves 4.

From Canadian Living