It’s hard to imagine a more perfect meal for blustery winter nights, slushy spring afternoons, humid summer days or brisk autumnal evenings, which is to say: this feisty dish is a year-round gem — warming up cold bones when the nights are chilly and zapping brain fog and clearing the senses when the days are heavy and humid.
But don’t eat this terrific dish for its curative powers. Eat it for its irresistible heat, bold flavor and mashup of satisfying textures. The lo mein noodles are rich, chewy and comforting; the sauce is light and zesty; the tender mushrooms bring umami and the crunchy green onions add the bite this dish needs to go from good to great.
Plus, prep is only 10 minutes, so even though these noodles are ideal for parties and special occasions, you can toss them together for any old weeknight meal.
Preparation time: 10 minutes
Cook time: 10 minutes
14 ounces lo mein noodles
2 tablespoons grapeseed oil, plus more for drizzling
¼ teaspoon granulated sugar
¼ teaspoon kosher salt
1 ½ tablespoons hot water
3 tablespoons oyster sauce
2 tablespoons soy sauce
¾ teaspoon molasses
¾ teaspoon sesame oil
3 ½ ounces shiitake mushrooms, thinly sliced
2 bunches L&B Fresh Chives, cut into 2-inch pieces
- Fill a large pot ¾ of the way with water and bring to a boil over high heat. Add the lo mein and cook for 4 minutes to keep them firm and chewy. Drain and immediately spread the noodles on a rimmed baking sheet. Drizzle with grapeseed oil, toss gently and set aside.
- In a small bowl, combine the sugar, salt and hot water, stirring until the sugar and salt have dissolved. Add the oyster sauce, soy sauce, molasses, sesame oil and a pinch of white pepper. Stir until combined and set aside.
- Heat a wok over high heat until just smoking and swirl 2 tablespoons of grapeseed oil around the perimeter.
- Add the mushrooms and stir-fry for 30 seconds.
- Add the noodles and stir-fry for another 20 seconds or until the noodles are warmed through.
- Pour the sauce over the noodles and stir-fry for 1 minute, or until the sauce is evenly distributed. If the noodles are sticking, drizzle another tablespoon of oil around the perimeter of the wok and gently stir so you don’t break up the noodles.
- Add the chives and mix until they turn bright green and the noodles are heated through, about 1 to 3 minutes.
Recipe adapted from: Woks of Life