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Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

While stir-fried lo mein is typically noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions. That means it's packed with more flavor, in this case cabbage charred until sweet, along with meaty shiitake mushrooms, and big stalks of chives.
Servings: 4
Author: Serious Eats

Ingredients

  • kosher salt
  • 1 pound fresh lo mein noodles
  • ¼ cup canola oil divided
  • 4 cups shredded white cabbage
  • 4 ounces shiitake mushroom caps thinly sliced
  • 4 ounces Chinese chives or scallions, cut into 2-inch segments
  • 1 tablespoon minced fresh garlic about 3 medium cloves
  • ground white pepper

Stir-Fry Sauce:

  • 1 tablespoon roasted sesame oil
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon Shaoxing wine

Instructions

Boil the noodles:

  • Bring a large pot of salted water to a boil and cook the noodles, stirring regularly with tongs or long chopsticks, until al dente and separated, about 1 minute.
  • Drain and transfer to a large bowl.
  • Toss with 1 tablespoon vegetable oil and set aside.

Cook the vegetables:

  • Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking.
  • Add the cabbage and cook, stirring regularly, until lightly browned, about 2 minutes. Work in batches if necessary to get the leaves nicely charred.
  • Transfer to a large bowl and set aside.
  • Add 1 tablespoon of oil to the wok and return to high heat until smoking.
  • Add the mushrooms and cook, stirring regularly, until lightly browned and tender-crisp, about 2 minutes.
  • Add the chives and cook, stirring, until lightly wilted, about 1 minute.
  • Transfer to bowl with cabbage.

Stir-Fry the Noodles:

  • Wipe out the wok.
  • Add the remaining 1 tablespoon of oil and heat over high heat until smoking.
  • Add the noodles and cook, tossing and stirring, until hot.
  • Return the cabbage, mushrooms, and chives to the wok along with the minced garlic.
  • Cook, tossing, until garlic is fragrant, about 30 seconds.

Sauce and serve:

  • Add sesame oil, light and dark soy sauces, and wine.
  • Cook, tossing and stirring, until the sauce coats the noodles.
  • Season to taste with salt and white pepper.
  • Serve immediately.