SMOKY LO MEIN WITH SHIITAKE AND VEGETABLES
The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles. To create a similar taste at home, you can use a hand-held blowtorch, which you can pass over the noodles after stir-frying them. Either a butane canister with a high-output torch head or a propane canister with a trigger-start head are best. If you do not have a wok, a heavy cast-iron or stainless steel skillet can be used instead.
Provided by J. Kenji López-Alt
Categories dinner, noodles, vegetables, main course, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and 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, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then 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 your 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. (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 and 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.
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Cynthia Fidelis
[email protected]This dish was a bit bland for my taste. I added some extra soy sauce and garlic and it was much better.
Karina Martinez
[email protected]I'm not a huge fan of shiitake mushrooms, but I thought this dish was still really good. The sauce was flavorful and the noodles were cooked perfectly.
Badamasi Abdulrazzaq
[email protected]This lo mein was a great way to use up leftover vegetables. I added some chicken and shrimp to the dish and it was a delicious and easy meal.
Fredrick Smith
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The flavors were well-balanced and the noodles were cooked perfectly.
Hazel Cuizon
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The lo mein was flavorful and the vegetables were cooked perfectly. I would definitely make this again.
Pawan Lamsal
[email protected]This lo mein was a great way to use up leftover vegetables. I added some chicken and shrimp to the dish and it was a delicious and easy meal.
Md Moula
[email protected]This was my first time making lo mein and it turned out great! The recipe was easy to follow and the dish was delicious.
Shariq Iqbal
[email protected]This dish was easy to make and it tasted delicious. The smoky flavor from the shiitake mushrooms was really unique and delicious. I would definitely recommend this recipe.
Nkululeko Blose
[email protected]I followed the recipe exactly and the dish turned out great! The lo mein was flavorful and the vegetables were cooked perfectly. I would definitely make this again.
Choiyan Md.choiyan
[email protected]This dish was a bit bland for my taste. I added some extra soy sauce and garlic and it was much better.
Kiran Airee
[email protected]I'm not a huge fan of shiitake mushrooms, but I thought this dish was still really good. The sauce was flavorful and the noodles were cooked perfectly.
Gedion Waithaka
[email protected]This lo mein was a great way to use up leftover vegetables. I added some chicken and shrimp to the dish and it was a delicious and easy meal.
karl benonz
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The flavors were well-balanced and the noodles were cooked perfectly.
Abubakar Malik
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The lo mein was flavorful and the vegetables were cooked perfectly. I would definitely make this again.
Maikol Astom (Nick)
[email protected]The smoky lo mein with shiitake and vegetables was a delicious and satisfying meal. The shiitake mushrooms added a unique flavor to the dish, and the vegetables were cooked perfectly. I would definitely recommend this recipe to anyone looking for a f
OP RIHAN GAMER YT
[email protected]This dish was so easy to make and it tasted amazing! I loved the combination of flavors and textures.
Shehroz khan
[email protected]I've made this lo mein several times now and it's always a crowd-pleaser. The sauce is flavorful and the noodles are cooked perfectly. I highly recommend this recipe!
Coca Cola Company
[email protected]This lo mein was a hit with my family! The smoky flavor from the shiitake mushrooms was really unique and delicious. I also loved the addition of the vegetables, which made the dish feel hearty and healthy.