35 minutes
A delightful blend of charred cabbage, shiitake mushrooms, and lo mein noodles, enhanced with a savory mix of sesame oil, soy sauce, and Shaoxing wine.
to taste
Fresh Lo Mein Noodles
0 lb
Vegetable Oil, divided
cups
Shredded White Cabbage
cups
Shiitake Mushroom Caps, thinly sliced
0 oz
Scallions, cut into 2-inch segments
0 oz
Minced Fresh Garlic, about 3 medium cloves
tablespoons
to taste
tablespoons
Light Soy Sauce
teaspoons
teaspoons
Shaoxing Wine
tablespoons
1. Cook the Lo Mein Noodles
Bring a large pot of water to a boil and season it generously with kosher salt. Add the fresh lo mein noodles and cook for about a minute, stirring regularly to prevent sticking. Drain the noodles and toss them in a large bowl with a tablespoon of vegetable oil to keep them from clumping together.
2. Char the Cabbage
Heat a tablespoon of vegetable oil in a wok over high heat. Add the shredded white cabbage and cook for about two minutes to char lightly. Transfer the cabbage to a large bowl and set aside.
3. Cook the Mushrooms and Chives
In the same wok, heat another tablespoon of vegetable oil. Add the thinly sliced shiitake mushrooms and cook for about two minutes until tender. Then, add the Chinese chives or scallions and cook for an additional minute. Transfer to the bowl with the cabbage.
4. Stir-fry the Noodles
Heat the remaining tablespoon of vegetable oil in the wok. Add the cooked noodles and stir until hot. Incorporate the cabbage, mushrooms, chives, and minced fresh garlic, cooking for about 30 seconds to release the garlic's flavor.
5. Add the Seasonings
Add the roasted sesame oil, light soy sauce, dark soy sauce, and Shaoxing wine to the wok. Stir well until the sauce thoroughly coats the noodles. Season with kosher salt and ground white pepper to taste. Serve immediately.
Tofu, chicken, or beef can be used to replace shiitake mushrooms, each offering a different flavor and texture to the dish.
Spicy Szechuan or Thai-inspired variations can introduce a whole new flavor profile with ingredients like Szechuan peppercorns, chili oil, fish sauce, and tamarind paste.
Incorporate tofu, tempeh, or seitan for a vegetarian protein boost. For meat-eaters, options like thinly sliced beef, chicken, or shrimp can add a new dimension.
Modify the sauce by adding hoisin for sweetness, oyster sauce for depth, or fish sauce for umami. A splash of rice vinegar for acidity, or a teaspoon of sesame oil for a nutty flavor.
Broccoli and bell pepper or snow peas and carrot can be used to swap out cabbage and shiitake mushrooms, offering a different set of nutrients and crunch.
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