Foolproof Lo Mein

Method10 steps · about 30 min

1. 1

   Step 1: Boil at least 4 cups separate noodle water, enough to submerge the noodles. Add fresh egg noodles (10 oz) and stir 30–60 seconds. Cover and return to a boil, about 3 minutes as a guide. Uncover, reduce to a simmer and stir about 30 seconds, then cover and cook another 5 minutes as the author’s guide until just cooked; follow the noodle package if its type needs a different time. Drain and rinse in separate cold water 10–15 seconds. Prepare vegetables concurrently. These waters are separate from the 1 cup wok water and 3 tbsp slurry water.

   Final 5-minute noodle simmer guide after return-to-boil · 5 minUses 10 oz fresh egg noodles · At least 4 cups separate water, enough to submerge noodles · Separate cold water for rinsing drained noodles

   
2. 2

   Step 2: Wash all mushrooms and vegetables in separate clean water. Trim enoki roots and separate the strands. Keep washed bean sprouts (3 oz) and scallion (1) aside for final cooking.

   Uses 3 1/2 oz fresh shiitake mushrooms · 3 oz enoki mushrooms · 2 oz king oyster mushrooms · 1 1/2 oz carrot · 2 1/2 oz broccoli · 2 1/2 oz celery · 2 oz red bell pepper · 3 oz bean sprouts

   
3. 3

   Step 3: Cut washed shiitake, king oyster mushrooms, carrot, broccoli, celery and red bell pepper into thin 1–2-inch strips. Cut scallion to a similar length and mince garlic. Keep prepared enoki with the other mushrooms for cooking.

   Uses Washed mushrooms and vegetables

   
4. 4

   Step 4: Heat a suitable wok on high for about 2–5 minutes according to stove strength and cookware instructions. Add vegetable oil (2 tbsp) and swirl it around. Prepare the separate 1 cup boiling wok water while the wok heats.

   Uses 2 tbsp vegetable oil · 1 cup boiling water for wok

   
5. 5

   Step 5: In the hot oiled wok, stir prepared garlic 20–30 seconds until fragrant, then add all prepared shiitake, enoki and king oyster mushrooms plus carrot, broccoli, celery and red pepper. Stir-fry 2–3 minutes. All three mushroom varieties go in here.

   Uses Hot oiled wok · Prepared garlic · Prepared shiitake king oyster carrot broccoli celery and bell pepper · Trimmed separated enoki mushrooms

   
6. 6

   Step 6: Add the separate 1 cup boiling wok water and cover 2–3 minutes until returning to a boil. Meanwhile mix cornstarch (1 tbsp) with only its separate 3 tbsp slurry water until smooth.

   Covered vegetable/wok-liquid phase · 3 minUses Stir-fried mushrooms and vegetables · Prepared 1 cup boiling wok water · 1 tbsp cornstarch · 3 tbsp water for slurry

   
7. 7

   Step 7: Uncover and add light soy, dark soy, oyster sauce (1 tbsp), sugar (1 tsp) and salt (1 tsp). Stir into the prepared vegetables a few seconds, add prepared drained noodles, then cover about 3 minutes until nearly boiling again.

   Covered noodle phase before slurry · 3 minUses Vegetables and mushrooms in wok liquid · 1/2 tbsp light soy sauce · 1/2 tbsp dark soy sauce · 1 tbsp oyster sauce · 1 tsp sugar · 1 tsp salt · Cooked drained rinsed egg noodles

   
8. 8

   Step 8: Re-stir the prepared slurry and gradually pour it into the wok while mixing. Cook another 60 seconds until starch thickens and coats noodles.

   Uses Noodles and vegetables in seasoned liquid · Prepared cornstarch slurry

   
9. 9

   Step 9: Add prepared bean sprouts, scallion and sesame oil (1 tsp). Stir 60–90 seconds as a guide until sprouts are cooked and hot throughout and all mushrooms/vegetables are cooked; continue as needed rather than relying solely on the clock.

   Uses Thickened noodles and vegetables · Washed bean sprouts · Prepared scallion · 1 tsp sesame oil

   
10. 10

    Step 10: Plate the prepared lo mein and serve hot.

    Uses Finished lo mein