Lo Mein (Joy of Cooking)
Yield: 4 servings
Ingredients
Protein (choose one):
8 ounces boneless, skinless chicken thigh or breast, thinly sliced or
8 ounces pork loin or fresh pork belly, thinly sliced or
8 ounces peeled shrimp or scallops, coarsely chopped or
8 ounces extra-firm tofu, cut into ½-inch cubes
1½ 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
10 ounces dried lo mein or chow mein noodles or spaghetti
2 tablespoons vegetable oil
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
(Optional) ¼ cup mung bean sprouts
Directions
In a small bowl, stir together the chicken or vegetable stock/broth, oyster or hoisin sauce, soy sauce, sugar, and toasted sesame oil. Set aside.
Cook the dried lo mein or chow mein noodles (or spaghetti) in a large pot of boiling unsalted water until tender. Drain, rinse under cold running water, and drain again.
Heat a wok or large skillet over medium-high heat. When hot, pour in 2 tablespoons of vegetable oil and swirl to coat. Add the chosen meat, shellfish, or tofu and stir-fry until opaque (or lightly crisped for tofu/pork belly).
Add the shredded napa cabbage, julienned carrot, green onions, sliced mushrooms, and minced garlic to the pan. Stir-fry until the vegetables are softened (about 2 minutes).
Pour the prepared stock mixture down the side of the pan, stir, and cook for 1 minute. Add the cooked noodles and toss to combine and heat through. If desired, add and cook for about 30 seconds the mung bean sprouts.
Serve hot.
