Basic Lomein

Real lo mein starts with getting your prep done before the wok gets hot. Once you start stir-frying, everything moves fast. Sliced roast pork, napa cabbage, rehydrated dried mushrooms, bamboo shoots, and snow peas all go in rapid sequence with ginger and garlic leading the charge.

The dried black mushrooms are worth the soak time. They bring an umami depth that fresh mushrooms just can’t match. Give them at least 20-30 minutes in hot water until they’re pliable, then slice them thin.

Cook your noodles until barely done, then immediately rinse with cold water. This stops the cooking and washes off surface starch so they don’t clump into a sticky mass. Toss them with a drizzle of sesame oil while they wait. When they hit the hot stir-fry at the end, they’ll absorb the sauce and pick up flavor without turning soft.

The sherry goes in right after the pork to deglaze and add a subtle sweetness. For a more authentic flavor, Shaoxing wine is the traditional choice and worth tracking down at an Asian grocery.

Pro Tips

• Have everything sliced and measured before you heat the oil. Stir-frying waits for nobody.
• Snow peas go in last. They only need about 30 seconds and should still snap when you bite them.
• Cook the noodles separately and add them at the very end. Cooking noodles in the stir-fry makes everything gummy.
• Blanch the bean sprouts briefly to remove their raw taste but keep their crunch.

Variations

• Chicken or shrimp: Swap the roast pork for sliced chicken breast or peeled shrimp. Adjust stir-fry time accordingly.
• Vegetarian: Drop the pork, use vegetable broth, and add extra mushrooms and firm tofu.
• Spicy Sichuan: Add chili oil and a tablespoon of doubanjiang (fermented chili bean paste) with the ginger and garlic.