LO MEIN
4 servings
Fresh Chinese egg noodles are best in this dish, but any spaghetti-like noodle will work in a pinch. Almost any combination of meat and vegetables can be added. If desired, use leftover meat. Simply slice it and add at the very end, cooking just long enough to reheat it.
Have ready one of the following:
- 8 ounces boneless, skinless chicken thigh or breast, pork loin, or fresh pork belly, thinly sliced
- 8 ounces peeled shrimp or scallops, coarsely chopped
- 8 ounces extra-firm tofu, cut into ½-inch cubes
Stir together in a small bowl:
- ½ cup chicken or vegetable stock or broth
- 3 tablespoons oyster or hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 teaspoons toasted sesame oil
Cook in a large pot of boiling unsalted water just until tender:
- 10 ounces dried lo mein or chow mein noodles or spaghetti
Drain, rinse under cold running water, then drain again. Heat a wok or large skillet over medium-high heat. When hot, pour in:
- 2 tablespoons vegetable oil
Swirl the oil in the pan until shimmering but not smoking. Add the meat, shellfish, or tofu and stir-fry, cooking just until opaque or, for tofu or pork belly, lightly crisped. Add to the pan:
- 2 cups packed shredded napa cabbage (4 ounces)
- 1 medium carrot, julienned
- 3 green onions, cut into 2-inch pieces
- 4 ounces mushrooms, sliced
- 1 garlic clove, minced
Stir-fry until the vegetables are softened, about 2 minutes. Pour the stock mixture down the side of the pan, stir, and cook 1 minute. Add the noodles, and toss to combine and heat through. If desired, add and cook for about 30 seconds:
- (¾ cup mung bean sprouts)
Serve hot.