Lo Mein

Method7 steps · about 55 min

1. 1

   Step 1: Prep mushrooms: Wash and soak the shiitake mushrooms. Place them in a bowl of warm water (approximately 40° to 50°C/104° to 122°F) and allow them to soak for 10 minutes to rehydrate.; Trim the ends off the seafood mushrooms (2 oz) and discard. Cut the mushrooms in half and place in a bowl of cold water to remove any remaining dirt.; For the king oyster mushroom (1 oz), slice at an angle into thin 1/4-inch thick pieces. Stack them together a few at a time and slice into thin 1/2-inch sticks.

   Soak shiitake about 10 minutes; continue until soft · 10 minUses 1 oz dried shiitake mushrooms · 2 oz seafood mushrooms · 1 oz king oyster mushrooms · Warm water for rehydrating dried shiitake, enough to cover

   
2. 2

   Step 2: Prep vegetables & aromatics: Make a thin slice on one side of the carrot (2 oz), then place it on the flat side. This creates a stable base and makes the carrot less likely to roll when cutting. Cut the carrot into 1/4-inch slices, then stack those slices and cut them into sticks. Set aside.; Now it's time to prep the aromatics. First, cut the scallion (1 bunch) into 2- to 3-inch pieces.; Next, using the flat side of your knife, smash the shallot (2), then roughly chop them.; Peel the garlic (2 clove), flatten with your knife, then roughly chop.; Finally, cut the red onion (2 oz) along the grain into 1/4-inch slices.; By now, the shiitake mushrooms have rehydrated. Drain them and squeeze out any excess water. Cut into thin strips and set aside.

   Uses 2 oz carrot · 1 bunch scallion · 2 shallots · 2 clove garlic · 2 oz red onion · Rehydrated shiitake; drain, squeeze and slice

   
3. 3

   Step 3: Cut the chicken breast (12 oz) into strips about 1/4 inch thick, following the grain of each breast section. Mix with 1 tbsp oyster sauce, 1/4 tsp white pepper, 1/2 tsp chicken bouillon powder, 1½ tsp cornstarch and 2 tbsp water. Keep refrigerated while preparing the sauce and noodles.

   Uses 12 oz chicken breast · 1 tbsp oyster sauce for chicken marinade · 1/4 tsp white pepper for chicken marinade · 1/2 tsp chicken bouillon powder for chicken marinade · 1 1/2 tsp cornstarch for chicken marinade · 2 tbsp water for chicken marinade

   
4. 4

   Step 4: In a separate clean bowl mix 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp salt and 1 tsp chicken bouillon powder.

   Uses 2 tbsp oyster sauce for noodle sauce · 1 tbsp light soy sauce · 1 tsp sugar · 1 tsp salt · 1 tsp chicken bouillon powder for noodle sauce

   
5. 5

   Step 5: Bring a large pot of water to a boil. Gently separate the 18 oz thick noodles as you add them. Stir until the water returns to a boil, then reduce to medium and cook another 8–10 minutes; the total after adding these noodles is about 10–15 minutes. Follow the particular noodle package timing and taste for a cooked centre without stiffness. Drain and briefly cold-rinse to stop cooking. Optionally toss with 1–2 tsp oil to prevent sticking.

   Cook thick noodles; follow package timing and check centre · 15 minUses 18 oz thick noodles · Water for boiling and cold-rinsing noodles, unmeasured · Optional 1–2 tsp oil for separating cooked noodles

   
6. 6

   Step 6: Bring a separate pot of water to a boil and reduce to medium. Add the marinated chicken and velvet for about 1–3 minutes, then drain and briefly rinse with cold water. Reserve 1½ cups chicken-cooking liquid for the sauce. This is an initial cooking stage: continue immediately to the stir-fry and cook the chicken fully before tasting; do not store partially cooked chicken.

   Initial chicken velveting, then immediately stir-fry · 3 minUses Marinated chicken strips · Water for velveting chicken; reserve 1½ cups cooking liquid for the sauce

   
7. 7

   Step 7: Heat 1 tbsp corn oil in a wok. Stir-fry the prepared shallots, garlic and rehydrated shiitake for 1–2 minutes. Add the other prepared mushrooms and red onion and cook another 2 minutes, then add the carrot and cook 1–2 minutes, tossing throughout. Add 1 tsp cooking wine. Add the velveted chicken and bean sprouts (4 oz), followed by the reserved 1½ cups chicken-cooking liquid and scallions. Add the prepared noodle sauce and bring back to a simmer. Mix 3 tsp cornstarch with 1½ tbsp water into a slurry, stir it again and add gradually. Cook until the sauce thickens, the sprouts are cooked and the chicken reaches 74°C/165°F at the centre; only then taste and adjust seasoning. Finish with 1 tsp toasted sesame oil. Put the cooked noodles on a platter, top with the chicken and vegetable sauce, and toss together to serve.

   Uses 1 tbsp corn oil for stir-frying · 1 tsp cooking wine · 4 oz bean sprouts · 1 tsp toasted sesame oil · 3 tsp cornstarch for slurry · 1 1/2 tbsp water for slurry · Prepared seafood and king oyster mushrooms · Prepared aromatics, carrot, scallions and sliced shiitake