This classic recipe is a study in simplicity and wok technique. As with all wok cooking recipes, the actual cooking is done in a flash. That means in order to successfully prepare it, all ingredients must be prepped prior to turning on the flame under the wok.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients
Makes 4 servings
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12 Ounces Lo Mein Noodles, uncooked
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1 Tablespoon Sesame Oil
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2 Tablespoons Soy Sauce, divided
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3 Tablespoons Vegetable Oil, divided
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1 Tablespoon Fresh Ginger, minced
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1 Cup Carrots, julienned
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2 Scallions, shredded
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12 Ounces Napa Cabbage, rinsed and finely shredded
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1 Tablespoon Oyster Sauce
Directions
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Bring large pot of water to a boil. Add lo mein noodles, and cook until al dente. Drain in colander, and rinse under cold running water. Transfer to medium bowl. Add sesame oil and 1 tablespoon soy sauce. Toss to coat, and set aside.
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While noodles cook, rinse mushrooms and place in bowl. Cover with 1/4 cup boiling water, and let soak 12 to 15 minutes. Drain, reserving soaking liquid. Rinse mushrooms again. Pat dry and thinly slice.
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Heat large wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry for 20 seconds. Add carrots, scallions and mushrooms, and stir-fry 1 minute, until vegetables are just slightly softened. Transfer vegetable mixture to plate.
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Add remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute, until cabbage just begins to soften. Add vegetable mixture, noodles and reserved mushroom soaking liquid. Stir-fry 2 to 3 minutes, until heated through.
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Add remaining 1 tablespoon soy sauce and oyster sauce, and toss well to coat. Serve immediately.