Vegetables Lo Mein
Yield
4 servingsPrep
10 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
noodles
|
|
| 6 | each |
mushrooms
dried |
|
| 3 | large |
celery stalks
|
*
|
| ½ | cup |
bamboo shoots
sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
noodles
|
|
| 6 | each |
mushrooms
dried |
|
| 3 | large |
celery stalks
|
*
|
| 118 | ml |
bamboo shoots
sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
sugar
|
|
Directions
Add soft noodles to boiling salted water; stir with chopsticks and cook until noodles lose their floury taste but are still firm.
Immediately drain in colander and rinse in cold water to arrest cooking process.
If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.
Soak mushrooms for 2 hours in warm water.
Slice celery with the grain in thin strips about 3 inches long.
Cut bamboo shoots in strips to match celery.
Heat wok to medium-high.
When hot, dribble oil around side of pan.
Add salt; stir briefly. Add mushrooms and bamboo shoots; stir for about 30 seconds.
Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth and sugar, bring to boil.
Add noodles, a handful at a time, stirring them into broth for about 20 seconds.
Combine vegetables and noodles, cover wok, steam for 30 seconds.
Push all ingredients to side.
If necessary, thicken juices slightly with cornstarch paste.
Add paste a little at a time, stirring constantly.
Serve immediately.
