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Vegetable Lo Mein

vegetable-lo-mein
vegetable-lo-mein-recipe

Vegetable Lo Mein Recipe

Look for fresh Chinese egg noodles (Lo Mein) in the pro­duce section of your supermarket. Vegetable broth can be substituted for the chicken broth to make this dish vegetar­ian. Be careful when seasoning this dish with salt, as the sauce is fairly salty on its own.

Vegetable Lo Mein Ingredients Process

Bring 3 quarts water to boil in large pot.
Heat oil in 12-inch nonstick skillet over high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in cabbage and bell pepper and cook until cabbage wilts, about 2 minutes.

Stir ginger and garlic into vegetables and cook until fragrant, about 30 seconds.
Stir in broth, soy sauce, and oyster-flavored sauce and bring to simmer. Remove from heat, cover, and set aside.

Add egg noodles and 1 tablespoon salt to boiling water and cook. Stirring often, until noodles are slightly underdone, about 2 minutes. Drain noodles, then rinse under cold running water and drain again. Return noodles to pot and toss with sesame oil.

Vegetable Lo Mein Ingredients

2 tablespoons vegetable oil
10 ounces shiitake mushrooms, stemmed and sliced thin
1 small head Napa cabbage, sliced crosswise into ‘/4-inch-wide shreds
1 red bell pepper, cored and sliced thin
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/4 cup low-sodium chicken broth
3 tablespoons soy sauce
3 tablespoons oyster-flavored sauce
1 (9-ounce) package fresh Chinese egg noodles
Salt and ground black pepper
1 tablespoon toasted sesame oil
4 scallions, sliced thin

Vegetable Lo Mein Sticky Noodles

Stick with the , traditional fresh Chinese egg noodles. A soft, wheat-based pasta, these egg noodles are notorious for sticking and clumping together after cooking. To avoid, boil noodles less and draining them about a minute before they were al dente, we could avoid the sticky mass problem. In addition to undercooking the noodles slightly, rinse the drained noodles with cold water and toss with sesame oil. Rinsing the noodles removes excess starch, and tossing them with sesame oil further prevents the noodles from sticking together. The sesame oil also enhanced the flavor of the completed, dish.

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