Smoky Lo Mein With Shiitake and Vegetables
Ingredients
- Kosher salt, to taste
- 8-ounces fresh Chinese egg noodles (see note)
- Rice bran, peanut, canola or other neutral, high-temperature frying oil
- 4-ounces fresh shiitake mushroom caps, thinly sliced
- 4-ounces Napa or green cabbage, thinly sliced
- 1 small carrot, peeled and cut into thin match sticks
- 1 small yellow onion, halved and thinly sliced
- 3 scallions, trimmed, cut into 2-inch segments, then thinly sliced lengthwise
- 3 medium garlic cloves, minced
- 1 tbsp. light soy sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. Shaoxing wine or dry sherry
- ½ tsp. toasted sesame oil
- ¼ tsp. white pepper, or to taste
- ¾ cup mung bean sprouts, sprouted end picked off and discarded
Instructions
- Bring a large pot or wok of salted water to a boil.
- Place noodles in pot and cook for 1 minute; drain thoroughly; transfer to a sheet tray.
- Toss noodles with 1 tablespoon neutral oil to prevent sticking; spread into a single layer; set aside.
- Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking.
- Add 1 tablespoon neutral oil and swirl to coat.
- Add the shiitake mushrooms, cabbage, carrot and onion; stir-fry for 30 seconds; toss a few times and let the vegetables sit without disturbing until lightly charred on one side; about 20 seconds.
- Toss and stir; let them sit and char again; repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces; 2 to 5 minutes total.
- Transfer vegetables to a sheet tray and spread into a single layer.
- Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.
- Ignite a blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose; about 15 seconds per tray.
- While using blowtorch, you should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.
- Toss the noodles and the vegetables with a pair of tongs, and torch again.
- Wipe out the wok and return to high heat until lightly smoking.
- Add 1 more tablespoon of neutral oil and swirl to coat.
- Add the scallions and garlic; stir-fry until fragrant; about 10 seconds.
- Immediately add the vegetables and noodles to the wok and stir-fry until homogenous.
- Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.
- Add sesame oil, white pepper and mung bean sprouts.
- Toss everything, in the wok, until coated in sauce and the bean sprouts are lightly wilted; about 30 seconds.
- Add more neutral oil, as necessary, to keep noodles loosened.
- Transfer to a serving bowl and serve immediately.
Notes
For this recipe, look for noodles labeled “lo mein.” The ingredients should contain wheat flour and eggs. If you can’t find fresh Chinese egg noodles, use fresh linguini or spaghetti in its place.