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.

Vegetable Lo Mein
 
Author:
Recipe type: Vegetables
Serves: 4 to 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
This recipe yields 4 to 6 multicourse meal servings.

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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