As some of you may know, I have been going to respiratory school for the past two years and have been extremely busy. Since graduation, I have found that I have more time to do what I love more often….Cook. I enjoy making dishes for my lovely wife, but I also enjoy taking the dishes to my dad’s house and cooking my entourage of Asian inspired dishes that he loves as well.
Today I have taken it upon myself to break out of the “meat mold” and to make a vegetable dish that my wife and other meatless enthusiasts will enjoy.
Lo Mein (cantonese lou minh) or “stirred noodles” is a dish that encompasses all the things I love. Noodles, soy sauce, and vegetables. I am easy to please as long as there’s noodles.
I found this recipe on YouTube while I was trying to work on my wok skills and find easy recipes from an obvious trained professional.
I modified this slightly, which I will address in the recipe, but I do mean slightly. This is definitely NOT my original recipe, but eventually I will most likely hone it down into something that’s more my own….but not today.
First things first, cook the noodles.
Cook the noodles in lightly salted water until the noodles are “al dente” or just slightly chewy and not squishy. That is how I like them, but it may vary on your taste.
Rinse the noodles under cold water to prevent them from further cooking, and add the vegetable oil to coat the noodles. This flavors them a bit, and also keeps them separated as they will wait on the side until we are ready to add them back to the dish.
Next we prepare the sauce.
Cut the green onions as you see fit, or as in the video. I prefer the video style as it’s more authentic and awesome. Peel the ginger and grate it until it’s about 1 tbs. The guy in the video is way better at cutting and preparing than I am, so if you are like me just cut how you need to.
The Soy sauce, sugar, dark soy sauce, cooking wine, oyster sauce, sesame oil, and white pepper are all added to the ginger and green onion. I used 2 tsp of dark soy sauce instead of 1 tsp and my dark soy sauce wasn’t mushroom flavored as explained in the video, still tasted awesome.
The veggies that you use really depend on what you prefer, and it really doesn’t matter as long as you like what you use. I used the standard carrot and celery but added a little white onion and replaced the napa cabbage with some purple and white kale that I got fresh from the farmers market. It really didn’t make any difference as I prefer kale to cabbage. I also didn’t use the bamboo shoots or bean sprouts as I don’t care for them, and I left out the broccoli and snow peas as well. Mostly because I only eat raw broccoli and didn’t have any snow peas.
Cut the vegetables as you see fit once again (not all of us have ninja cutting skills like the guy in the video).
Boiling the noodles again for a few seconds right before you cook them is a good idea but I didn’t do that either as I immediately cooked the mixture after cooking the noodles.
The best part!
In a wok that has been heated until smoking add the vegetable oil. Once coated, turn the fire off and add the garlic. Once the garlic is fragrant turn the heat back on and add the vegetables.
Cook the veggies for about 30-45 seconds on high heat and add the noodles.
Toss the noodles for another minute or two and add the sauce in small amounts.
Make sure to sample the noodles for the amount of sauce that you prefer, add more if needed.
Maintain cooking for another few minutes until the desired consistency of the vegetables and noodles are achieved.
NOTE: Not everyone has a commercial wok and heating surface that the guy in the video does, so cooking times and consistencies may vary depending on what you use to cook the dish. A wok and a gas stove with a power burner are preferred, but I just use a little longer cooking time with my wok on electric stove setup.
- Noodles. Use any you wish, but actual Lo Mein noodles are preferred. I used Soba noodles.
- 1 Tbsp Vegetable oil to coat noodles
- 1 Tbsp Vegetable oil to cook vegetables to coat wok or pan. (You can add more to start, but reduce to 1 tbsp to cook veggies.)
- Vegetables: (what I used, use what you want. Preferred ratio for veggies/noodle mix is 3:1 noodles to veggies.)
- 1-2 Cloves Garlic
- 1 Tbsp Ginger
- ½ cup Celery
- ½ cup Carrot
- 2 Tbs green onion
- ½ cup Purple Kale
- ½ cup White Kale
- ½ white onion
- Light Soy Sauce - 10 tsp
- Dark Soy Sauce - 2 tsp
- White Sugar - 5-6 tsp
- Cooking Wine - 6 tsp
- Oyster Sauce - 5 tsp
- White Pepper - 1 tsp (to taste)
- In a wok that has been heated until smoking add the vegetable oil. Once coated, turn the fire off and add the garlic.
- Once the garlic is fragrant turn the heat back on and add the vegetables.
- Cook the veggies for about 30-45 seconds on high heat and add the noodles.
- Toss the noodles for another minute or two and add the sauce in small amounts.
- Make sure to sample the noodles for the amount of sauce that you prefer, add more if needed.
- Maintain cooking for another few minutes until the desired consistency of the vegetables and noodles are achieved.