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Lo Mein - Chinese Fried Noodles in a Wok that we would eat every single day













Sauce: 60 ml of soy sauce, 2 tablespoons of sesame oil, 1 teaspoon of finely grated ginger
Wok: 250 grams of Chinese noodles made of wheat flour (Japanese somen or udon, rice and Japanese soba are also good...), 1 tablespoon of mirin (optional), 1 leek cut into thin slices, 1 garlic clove cut into slices, 1 hot pepper cut into slices, 1 red pepper cut into thin strips, 4-5 mushrooms cut into slices, 6-7 large leaves cabbage cut into thin strips, 1 carrot cut into thin strips, 2 slices of seitan cut into pieces, a handful of spinach


Mix the ingredients for the sauce and put them aside. Cook the noodles according to the instructions on the packaging.
Now get ready to chop – it’s a big job. Make sure everything is ready for the moment in which you turn the wok, because after that there is no longer taking time off.
Heat some oil in a wok – it will become very liquid, like water. This is a sign that you can start.
Add garlic, leeks and peppers. Fry and stir constantly for a minute or two. Then add pepper, and after another minute or two add mushrooms. Stir until mushrooms change color and tightened up. Ideally the vegetables should not release liquid in the wok.
Put prepared vegetables on the side and re-heat the oil in a wok. Put the cabbage and fry it briefly, until it begins to soften. Add carrots and seitan, stir and then add all the vegetables that you set aside. Add mirin, insert noodles and as soon as you have all managed to stir turn off the fire, and pour the sauce and place the spinach. Mix one more time and lo mein is done.
If you have Sriracha, that would be a good match but if you also have some other hot sauce, serve it.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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