Lo Mein |
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| 1 | cup | white flour | ||
| ¼ | teaspoon | salt | ||
| 5 | tablespoons | water | ||
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Combine flour and salt. Add water and knead on surface for 15m.
Wrap tightly in a plastic wrap. Let it rest for 1 hour.
With a rolling pin, roll out the dough to create sheets.
With a knife, cut into thin strips.
Cook noodles for 1m, or until desired texture. Drain well.
| 1 | quart | water | ||
| 1 | pinch | baking soda | ||
| 10 | snow peas, deveined | |||
| 4 | pieces | choy sum, leaves separated | ||
| 4 | shiitake mushrooms, julienned | |||
| 1 | carrot, julienned | |||
| 1 | onion, sliced in half moons |
In a pot, bring water and baking soda to a boil.
Blanch all vegetables for 10s. Set aside.
| 2 | tablespoons | soy sauce | ||
| 1 | tablespoon | dark soy sauce | ||
| 1 | teaspoon | sugar |
In a small bowl, combine sauce for stir-fry.
| 2 | tablespoons | oil | ||
| 4 | cloves | garlic | ||
| 1 | tablespoon | Shaoxing wine | ||
| 1 | teaspoon | toasted sesame oil | ||
| 2 | stalks | green onions, sliced |
In a hot wok, add oil, garlic, and blanched vegetables to cook for 1m. To prevent sticking, add Shaoxing wine as needed to cook.
Add to stir-fry noodles. To prevent sticking, add Shaoxing wine as needed.
Add prepared sauce to coat noodles.
Add toasted sesame oil and green onions.