🎉 Preserving my dad's Lo Mein (蔬菜捞麺) (+ 75TH BIRTHDAY PARTY!)

By Made With Lau · 30 min

Ingredients

Instructions

1. Boil at least 4 cups of water on high heat in a pot, enough to cover the noodles.
2. Add the noodles, stir constantly for 30-60 seconds, cover, and wait until it boils again (about 3 minutes).
3. Uncover, lower to a simmer, stir for about 30 seconds, cover again and cook 5 more minutes.
4. Drain the noodles into a colander and rinse in cold water for 10-15 seconds.
5. Gently scrub the mushrooms and vegetables in a bowl of water to remove dirt, then drain them.
6. Trim the roots off the enoki mushrooms and separate them.
7. Cut the shiitake, king oyster mushrooms, carrot, broccoli, celery and red bell pepper into thin strips 1-2 inches long. Cut the green onion to a similar length and mince the garlic.
8. Heat the wok on the highest heat for 2-5 minutes until it just smokes and you feel strong heat when your palm is 2-3 inches above it. Add the vegetable oil and swirl it around.
9. Add the garlic and cook 20-30 seconds until fragrant. Add the vegetables and cook 2-3 minutes.
10. Add boiling water to the wok, cover and wait 2-3 minutes until it boils again. Meanwhile, mix the cornstarch and water into a slurry.
11. Uncover and add the light soy sauce, dark soy sauce, oyster sauce, sugar and salt. Stir for a few seconds, then add the noodles.
12. Cover the wok for about 3 minutes, until it is about to boil again.
13. Stir the slurry to recombine, pour it slowly into the wok, and mix while the noodles cook for another 60 seconds.
14. Add the bean sprouts, chopped green onion and sesame oil. Stir for 60-90 seconds, then serve.

Summarized from Made With Lau's video. Watch it for the details.

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