Chinese-style lo mein
Chinese cuisine · Yeung Man Cooking · ♥ 2.9K likes · 26.7K views · 8 min video
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Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 sticks green onions
- ½ whole carrot
Chop the green onions into bite-sized batons and the carrot into thin matchsticks.
- 100 g Chinese cabbage
- rehydrated shiitake mushrooms
Thinly slice the Chinese cabbage, about 100 grams, so it stays crunchy and cooks quickly.
Remove the tough stalks from the rehydrated shiitake mushrooms and slice them.
Rehydrated shiitake and their stalks
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp black vinegar
- 1 tbsp plant-based oyster sauce
- 1½ tbsp hoisin sauce
- ½ tsp toasted sesame oil
- 1 tbsp chili oil
Mix the sauce: soy sauce, dark soy sauce, black vinegar, plant-based oyster sauce, hoisin sauce, toasted sesame oil and chili oil.
Mixing the sauce
- 250 g frozen udon
Cook the frozen udon one minute less than the package says.
- 1 tbsp avocado oil
Saute pan on medium heat with a tablespoon of avocado oil; add the garlic and shiitake mushrooms and cook a couple of minutes.
Add the green onions and cook a couple of minutes, then the cabbage and carrots for three to four minutes.
- 85 g bean sprouts
Drain the noodles. Add the bean sprouts, then the noodles, then pour in the sauce and stir the pan well to combine.
Tossing noodles, sprouts and sauce