Whann Way Asian E Ho ‘Omau (Continues)
Welcome to Whann Way Asian E Ho ‘Omau,
(E Ho ‘Omau means to Continue……….in Hawaiian)
So why would we incorporate a Hawaiian word of “continue” into our Asian blog? Because we spent 13 years in Hawaii where the Asian cultures play a major roll in the cooking, the culture, and the influence. So to us, the cultures are so intertwined that we intertwine them here as well.
Aloha, and Konichiwa!
We have a few Asian foods that we would like to introduce to you.
We find this food very tasty and healthy, but it is also intermingled with the Hawaiian people and their influence on foods making them no longer a traditional Asian dish. The Lo Mein Noodles are a staple at many Aloha Gatherings on the islands. Whether they be plain, or packed with vegetables, they are greatly received by the “locals.”
Gordon created the excellent Lo Mein Noodles packed with everything delicious. My influence was that the “noodle bowls” be in a blanched Asian cabbage bed, and topped with fried cabbage, and Korean shrimp.
We do LOVE to mix our Polynesian and Asian cultures to create something wonderful!
Here are our Noodle Bowls
Excellent Coffee Table Dinner
The Korean Shrimp
I told Gordon to make a volcano of noodles and top it with shrimp.
I think he succeeded.
Chopsticks are a must. If you don’t know how to use them? LEARN!
Oven Vegetable Lo Mein Noodles
Cooking the Lo Mein this way is a fast and easy way to make a large amount of food for a crowd.
To make less, simply cut back on the ingredients.
Most of your time spent is in the preparation of the vegetables.
This Lo Mein is Baked in the Oven
2 Pkgs Lo Mein Noodles
1 1/2 Cups Soy Sauce (Aloha Shoyu Brand)
1/4 Cup Sesame Seed Oil
3/4 Cup Oyster Sauce
1/2 Cup Sweet Soy Sauce
1 Thumb Ginger, Freshly peeled and sliced
1 Cup Bean Sprouts
2 Cups Mushrooms (Baby Portobello, and White Beech)
1/2 Red Onion sliced
2 Cups Fresh Broccoli
1 Carrot sliced
1 1/2 Cups Snow Peas
4 Hot Peppers
1/2 Bell Pepper (Yellow and Green) sliced
1/2 Cups Peanuts
2 Tbsp Sesame Seeds (Black and White Roasted)
4 Green Onions sliced in rounds
The Lo Mein Noodles
All of the Ingredients
Use a spoon to peel your ginger… you will be surprised how well this works.
In a large pot of water, boil your noodles as per directions.
Preheat your oven to 400’F.
In a large roasting pan, pour your wet ingredients into the pan.
We cooked one package of noodles at a time. I just felt it was easier to deal with one at a time.
Drain your noodles in a large colander.
Then pour into your roasting pan to absorb the liquids.
Now, add only your vegetables…But NOT your Green Onions
Adding the Red Peppers
Ensure to chop your vegetables in a way that they are similar in size, so they cook evenly.
Chopping and Adding the Mushrooms
Once peeled, slice your ginger into rounds then into slices.
Be sure to thoroughly wash all your vegetables… slice the broccoli florets in half.
Slice the bottom off of your Beech mushrooms.
I love how these mushrooms look and they add great flavor to this dish.
Here we are adding another package of noodles to our boiling water.
After cooking and draining, fold them into the other noodles and ingredients.
Add your peanuts to the mix and place in your oven preheated to 400’F.
After 15 min of cooking pull the noodles out and toss.
Tossing your noodles will assist in even cooking.
Add more of your cooking liquids as needed.
Cook the noodles for another 10 min. and remove from the oven.
Cooking the noodles this way will give the Lo Mein texture, as some will be tender and others will be crispy.
Slice your green onions into rounds and spread evenly over the Lo Mein when done.
Do the same with your two types of sesame seeds.
Fried Chinese Cabbage
In a wok, heat ~ 1/2 cup vegetable oil to medium high heat.
Add your thinly sliced Chinese Cabbage to the wok.
Stir constantly until the cabbage is golden brown as shown below.
Drain on paper towels and sprinkle with a touch of salt and pepper.
Here we placed the noodles in a bowl lined with of blanched Chinese Cabbage and placed the Lo Mein in it, then topped them with the fried cabbage.
NOTE: To blanch your cabbage, in a medium sized pot of boiling water, immerse your cabbage for ~30 -45 seconds. This will make them a little tender and brighten their color. Sorry, we didn’t photograph this procedure.
Then using the recipe below, we used a bamboo skewer to hold the Asian Shrimp above them.
1 Lb. Med/Large Shrimp shelled and deveined
1/2 Cup Korean BBQ Sauce
1 Tbsp. Sesame Oil
1 Tbsp Eel Sauce
1/2 tsp. Chinese 5 Spice
Garnish with some sliced green onions and or sesame seeds.
Place your prepared shrimp on a greased/oiled grill rack.
Turn your grill on Med/High Heat.
Mix all your ingredients in a cup. I like using a coffee cup, as you can hold the mug easily with one hand.
Our daughter, Veronica, made this mug in her college ceramics class.
Adding the Ingredients to the Mug
Using your BBQ sauce brush, brush your shrimp with the mixture.
I like to place the shrimp in the same direction to better track their cooking.
Grill your shrimp for about 3 min. or until they turn white… then flip onto the other side.
Brush your shrimp on the other side with your BBQ sauce and cook again for another 3 or so minutes.
Top your shrimp with the left over BBQ sauce.
Now add some chopped green onions and some sesame seeds.
I think that Monk would love our dinner. 🙂
Delicious Noodle Bowls
Volcano of Korean Shrimp Topped Lo Mein
A Favorite Dinner of Ours
My Asian Chicken Frank Relish
I have no Earthly idea what the jar above says, but, I saw it at the Asian Supermarket and I just knew it would be a good relish for my hot dogs. It does have a different taste but that’s o.k. Incorporating something different into our every day favorites, can be wonderful!