Vegetable Lo Mein is one of the easiest dishes for a beginner to make. The mastery comes in correctly slicing the vegetables and not overcooking the noodles. You will find a variety of fresh egg noodles in the refrigerator section of most Chinese food markets. The best noodles for lo mein are about 1/4 inch thick, and come either uncooked or precooked. Either noodle can be used and will require one to three minutes of boiling; follow package directions. Do not use wonton noodles.
- 4 Chinese dried mushrooms
- 6 large Napa cabbage leaves (about12 ounces)
- 1 package Chinese fresh egg noodles (16 ounces)
- 1 Tablespoon sesame oil
- 2 Tablespoons thin soy sauce
- 3 Tablespoons vegetable oil
- 1 Tablespoon finely-minced ginger
- 1 Cup julienne carrots
- 2 scallions; finely shredded
- 1 Tablespoon oyster-flavored sauce
- In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry, reserving soaking liquid. Cut off and discard stems and thinly slice the caps.
- Wash the cabbage leaves in several changes of cold water and allow to thoroughly drain in a colander until dry to the touch. Trim 1/4 inch from the stem end of the cabbage leaves and discard. Stack 2 to 3 cabbage leaves at a time and cut crosswise into 1/4-inch-wide shreds.
- In a 4-quart saucepan, bring about 2 quarts water to a boll over high heat. Add noodles, return to a rolling boil, and boil 2 to 3 minutes. Rinse under cold water and drain the noodles thoroughly. Transfer to a medium bowl, add sesame oil and 1 tablespoon soy sauce, and mix well. Set aside.
- Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry 20 seconds. Add the carrots, scallions, and mushrooms, and stir-fry 1 minute, or until the vegetables are just limp. Transfer the vegetables to a plate.
- Add the remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute, or until cabbage begins to wilt. Add the cooked carrot mixture, noodles, and reserved mushroom soaking liquid, and stir-fry 2 to 3 minutes, or until noodles are heated through. Swirl in the remaining 1 tablespoon soy sauce and oyster sauce and toss to combine. Serve immediately.
Per Serving (excluding unknown items): 82 Calories; 9g Fat (97.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 2 Fat.
NOTES: Recipe from "The Wisdom of the Chinese Kitchen" by Grace Young
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