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From @Yeung Man Cooking

Chinese Lo Mein

20 min · Serves 1

20 mintotal
10 minhands on
18steps
1servings

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Ingredients

For the sauce

  • 1 1/2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp black vinegar
  • 1 tbsp plant-based oyster sauce
  • 1 1/2 tbsp hoisin sauce
  • 1/2 tsp toasted sesame oil
  • 1 tbsp chili oil

For the stir fry

  • 2 cloves garlic
  • 3 sticks green onions
  • 1/2 carrot
  • 100 g Chinese cabbage
  • 60 g rehydrated shiitake mushrooms
  • 250 g frozen udon noodles
  • 1 tbsp avocado oil
  • 85 g bean sprouts
  • 2 tsp white sesame seeds

Method

For the sauce

  1. In a small bowl or cup, combine the soy sauce, dark soy sauce, black vinegar, plant-based oyster sauce, hoisin sauce, toasted sesame oil, and chili oil.

For the stir fry

  1. Bring a pot of water to a boil for the noodles.

  2. Peel and thinly slice the garlic.

  3. Chop the green onions into bite-sized batons.

  4. Cut the carrot into thin matchsticks.

  5. Thinly slice the cabbage.

  6. Remove the stems from the shiitake mushrooms and slice the caps.

  7. Boil the frozen udon noodles in the pot of boiling water for 1 minute less than the package instructions.

  8. Drain the noodles and set aside.

  9. Heat a sauté pan over medium heat.

  10. Add the avocado oil, garlic, and shiitake mushrooms to the pan.

  11. Sauté for 2 minutes.

  12. Add the green onions and sauté for another 2 minutes.

  13. Add the cabbage and carrots to the pan.

  14. Sauté for 3–4 minutes.

  15. Add the bean sprouts, drained noodles, and sauce to the pan.

  16. Stir well to combine all the ingredients with the sauce.

  17. Transfer to a bowl and sprinkle with white sesame seeds before serving.

  18. If black vinegar is unavailable, rice vinegar can be used as a substitute.

  19. Fresh shiitake mushrooms can be used instead of rehydrated shiitake mushrooms.

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