Chinese Lo Mein with Udon Noodles
ID: 04e50cbc...
A quick, delicious, and savory Chinese-style lo mein made with robust udon noodles and a deeply flavorful sauce. Perfect for a fast and satisfying weeknight meal that easily beats takeout.
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🍳 Cooking Flow
Boil water and prep all vegetables and shiitake mushrooms. → Mix the lo mein sauce ingredients together in a cup. → Parboil the frozen udon noodles, rinse, and set aside. → Sauté the garlic, mushrooms, and veggies in a pan over medium heat. → Toss in the noodles, bean sprouts, and sauce, stir well, and garnish with sesame seeds.
Cooking Steps
Brief Cooking Order
Boil water and prep all vegetables and shiitake mushrooms. → Mix the lo mein sauce ingredients together in a cup. → Parboil the frozen udon noodles, rinse, and set aside. → Sauté the garlic, mushrooms, and veggies in a pan over medium heat. → Toss in the noodles, bean sprouts, and sauce, stir well, and garnish with sesame seeds.
Introduction
A quick, delicious, and savory Chinese-style lo mein made with robust udon noodles and a deeply flavorful sauce. Perfect for a fast and satisfying weeknight meal that easily beats takeout.
Step 1
Bring a pot of water to a boil on the stove for cooking the noodles.
Step 2
Peel and thinly slice the garlic. Chop the green onions into bite-sized batons.
Step 3
Cut the carrot into thin matchsticks, and thinly shred the Chinese cabbage.
Step 4
Remove the tough stalks from the rehydrated shiitake mushrooms, then slice the caps thinly.
Step 5
Prepare the lo mein sauce by combining the soy sauce, dark soy sauce, black vinegar, plant-based oyster sauce, hoisin sauce, toasted sesame oil, and chili oil in a measuring cup.
Ingredients List
Important Notes
Removing the stalks from rehydrated shiitakes is highly recommended as they are too tough and unpleasant to chew.
If black vinegar is difficult to find, you can substitute it with rice vinegar.
Rinsing the parboiled noodles helps stop the cooking process, ensuring they remain chewy and don't get mushy when stir-fried.
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