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Vegetable Lo Mein
from the kitchen of Kaila Chan

8 oz Chinese egg noodles
2 tbsp sesame oil
1 tsp freshly grated ginger
3 cloves garlic, finely chopped
Salt and pepper to taste
6 scallions, sliced diagonally
2 cups fresh bean sprouts
1/2 pound shiitake mushrooms, chopped
1 red bell pepper, thinly sliced into 2" strips
1 cup shredded cabbage
1 small can sliced water chestnuts, drained


3 tbsp hoisin sauce
3 tbsp light soy sauce
2 tsp chili sauce
3 tbsp water (more or less for thicker or thinner sauce)

Bring a large pot of lightly salted water to a boil.
Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside
Heat oil in wok or large, nonstick skillet over high heat
Put vegetables, ginger, garlic, salt and pepper into wok or skillet and stir fry until crispy tender
Add cooked egg noodles to vegetables; using tongs, gently combine
Mix sauce ingredients in small bowl
Pour sauce over noodles and vegetables.  Continue cooking for 1 minute, gently tossing until thoroughly mixed
*If you prefer a heartier dish with meat, you can add cooked beef, chicken or pork

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