Vegetable Lo Mein | Imamother

Amarante

Tue, Dec 20 2022, 10:32 am

This was quite good and very easy. It can be served cold/room temperature as a noodle salad if you want and you could also add chicken

Vegetable Lo Mein

There’s no meat or seafood in this recipe, but feel free to add any of it if you want. To be honest, though, I don’t even feel like I miss the protein in this dish at all. This is great warm, but I love it cold, too—as a chilled noodle salad. Bang! Two dishes in one. Magic!

Excerpt From: Jason Santos - Simple Fancy.

SERVES 6

LO MEIN SAUCE

2 tbsp (30 ml) sesame oil
1 tbsp (6 g) minced ginger
1 tbsp (15 g) minced garlic
¼ cup (55 g) dark brown sugar
½ cup (120 ml) molasses
1 tbsp (15 ml) dry sherry wine
½ cup (120 ml) soy sauce
2 tbsp (30 ml) oyster sauce - use vegan kosher brand
2 tbsp (30 ml) rice wine vinegar
6 tbsp (90 ml) apple cider vinegar
1 tbsp (15 g) sambal - sub Sriracha
2 tbsp (16 g) cornstarch
3 tbsp (45 ml) cold water

VEGETABLE LO MEIN

2 tbsp (30 ml) canola oil
1 cup (70 g) sliced shiitake mushrooms
1 cup (160 g) sliced onion
1 cup (128 g) julienned carrot
1 cup (100 g) snow peas, cleaned
8 cups (2 kg) fresh lo mein noodles, blanched
¼ cup (12 g) chopped scallions, for garnish
2 tbsp (18 g) sesame seeds, toasted, for garnish

Make the lo mein sauce: In a heavy-bottomed saucepan, heat the sesame oil over medium-high heat, and cook the ginger and garlic until they become fragrant, stirring frequently. Add the brown sugar, molasses, wine, soy sauce, oyster sauce, rice wine vinegar, apple cider vinegar, and sambal and bring to a boil. When the sauce is boiling, mix the cornstarch and water together in a separate bowl and quickly whisk into the sauce. This will thicken it and give it a nice velvety sheen. Reduce the heat to medium and let it simmer for 5 minutes. Remove from the heat. This will keep in your refrigerator for at least a month.

Make the vegetable lo mein: Heat the canola oil in a wok or large pan over medium-high heat. Add the mushrooms, onion, carrot, and snow peas. Stir fry until the vegetables are tender, 2 to 3 minutes. Add the lo mein noodles and lo mein sauce to taste. Cook for 3 minutes, until everything is well-coated in the sauce. Serve garnished with scallions and toasted sesame seeds.