This quick cooking Asian-inspired side goes from pan to plate in less than 30 minutes. Serve alongside Ginger and Garlic Beef Noodles and Chinese Long Beans. Or, add leftover chicken, beef, or tofu to make this a weeknight main dish.
To speed up your prep, slice all your veggies the night before and store covered in separate containers in the refrigerator.
Quick Shiitake Lo Mein
Servings
4 Servings
Ingredients
- 2 to 3 tablespoons toasted sesame oil
- 1 pound fresh or dry lo mein noodles
- 3 tablespoons grated fresh ginger ¾ teaspoon ground ginger, or 9 cubes frozen ginger, thawed
- 3 garlic cloves minced
- 6 scallions thinly sliced
- 3 ounces dried shiitake mushrooms
- 6 carrots 2½ cups, grated
- 1 pound of fresh broccoli florets or frozen broccoli florets thawed
- ⅓ cup regular or low-sodium soy sauce
- 2 tablespoons unseasoned rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups vegetable broth or water
- Garnish: white and black sesame seeds
Instructions
- Heat sesame oil in a large sauté pan over medium-high. Place uncooked noodles in pan and toast for 2 to 3 minutes, until golden brown and crispy.
- Add ginger, garlic, scallions, shiitakes, carrots, broccoli, soy, vinegar, sugar, salt, pepper, and broth or water to the pan with noodles. Cover and cook for 3 to 4 minutes for fresh noodles or 8 to 10 minutes for dry noodles, or until liquid is mostly absorbed and pasta is cooked through.
- Transfer to a platter and garnish with white and black sesame seeds. Serve alongside Ginger and Garlic Beef Noodles and Chinese Long Beans.
Try cooking the dish longer uncovered to evaporate out all the water. If you used fresh noodles. Add 1/2 cup less water.
I made this and everything turned out squishy. The flavor is good, but I would recommend stir-frying the vegetables and adding them to the noodles after they are cooked, with much less water.