Lo Mein

Let's Cook

1. Step 1.

   Have ready one of the following: 8 ounces boneless, skinless chicken thigh or breast, pork loin, or fresh pork belly, thinly sliced; 8 ounces peeled shrimp or scallops, coarsely chopped; 8 ounces extra-firm tofu, cut into ½-inch cubes

2. Step 2.

   Stir together in a small bowl: ½ cup chicken or vegetable stock or broth; 3 tablespoons oyster or hoisin sauce; 2 tablespoons soy sauce; 1 tablespoon sugar; 2 teaspoons toasted sesame oil

3. Step 3.

   Cook in a large pot of boiling unsalted water just until tender: 10 ounces dried lo mein or chow mein noodles or spaghetti

4. Step 4.

   Drain, rinse under cold running water, then drain again. Heat a wok or large skillet over medium-high heat. When hot, pour in: 2 tablespoons vegetable oil

5. Step 5.

   Swirl the oil in the pan until shimmering but not smoking. Add the meat, shellfish, or tofu and stir-fry, cooking just until opaque or, for tofu or pork belly, lightly crisped. Add to the pan: 2 cups packed shredded napa cabbage (4 ounces); 1 medium carrot, julienned; 3 green onions, cut into 2-inch pieces; 4 ounces mushrooms, sliced; 1 garlic clove, minced

6. Step 6.

   Stir-fry until the vegetables are softened, about 2 minutes. Pour the stock mixture down the side of the pan, stir, and cook 1 minute. Add the noodles, and toss to combine and heat through. If desired, add and cook for about 30 seconds: (¾ cup mung bean sprouts)

7. Step 7.

   Serve hot.