-
1. Bring a large pot of water to a boil. Cook the noodles according to package directions until just tender, about 3 minutes for fresh. Drain, rinse briefly with cold water, then toss with a little of the sesame oil to prevent sticking.
340 g Fresh lo mein noodles (or dried egg noodles),
1 tbsp Toasted sesame oil
-
2. Whisk together the light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, remaining sesame oil and white pepper in a small bowl. Set aside near the stove.
3 tbsp Light soy sauce,
1 tbsp Dark soy sauce,
1 tbsp Shaoxing wine,
1 tbsp Oyster sauce (or vegetarian mushroom sauce),
1 tsp Sugar,
1 tbsp Toasted sesame oil,
0.2 tsp White pepper
-
3. Heat a wok or large skillet over the highest heat until smoking. Add half the neutral oil, then stir-fry the carrots and mushrooms for 2 minutes until the mushrooms are browned at the edges. Transfer to a plate.
1.5 tbsp Neutral oil (such as peanut or canola),
2 piece Carrots, julienned,
8 piece Shiitake or cremini mushrooms, sliced
-
4. Return the wok to high heat and add the remaining neutral oil. Stir-fry the ginger for 30 seconds, then add the garlic and scallion whites for 10 seconds until fragrant. Add the cabbage and stir-fry for 2 minutes until crisp-tender and lightly charred.
1.5 tbsp Neutral oil (such as peanut or canola),
1 tbsp Fresh ginger, minced,
4 clove Garlic,
2 piece Scallions, whites and greens separated,
4 cup Napa or green cabbage, shredded
-
5. Return the carrots and mushrooms to the wok and add the noodles. Pour the sauce around the edge of the wok so it sizzles, then toss continuously for 2 minutes until the noodles are evenly coated and hot.
340 g Fresh lo mein noodles (or dried egg noodles),
3 tbsp Light soy sauce,
1 tbsp Dark soy sauce,
1 tbsp Shaoxing wine,
1 tbsp Oyster sauce (or vegetarian mushroom sauce),
1 tsp Sugar,
1 tbsp Toasted sesame oil,
0.2 tsp White pepper
-
6. Fold in the scallion greens, taste and adjust seasoning, and serve immediately.
2 piece Scallions, whites and greens separated
