Lucky Lo Mein Noodles
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 1 tablespoon sea salt
- ½ pound fresh Chinese-style egg noodles
- 2 tablespoons vegetable oil plus 1 teaspoon, divided
- 1 large yellow onion, thinly sliced
- 2 cups snow peas cut into bite-sized pieces
- 1 red bell pepper, cored, seeded and cut into 2-inch strips
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 bunch green onions, thinly sliced
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
Procedure
Fresh Chinese egg noodles are found in the Asian section of most well-stocked markets. The noodles are yellow in color and made from wheat flour and eggs.
Place a large pot of water on high heat and bring to a boil. Add the salt and stir to dissolve. Add the egg noodles, stir well and cook according to package instructions until al dente, about 3 minutes. Drain noodles in a colander, transfer to a medium mixing bowl and toss with 1 teaspoon oil. Set aside.
Heat a wok over high heat until smoking. Add the oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 3 to 4 minutes. Add the snow peas and red bell pepper and stir-fry until just tender. Add the garlic, ginger and green onions and cook for 1 minute, stirring constantly.
Return the noodles back to the wok and add the soy sauce, hoisin and vinegar and stir-fry until the noodles are well coated.
Transfer to a serving dish and serve family style.
Place a large pot of water on high heat and bring to a boil. Add the salt and stir to dissolve. Add the egg noodles, stir well and cook according to package instructions until al dente, about 3 minutes. Drain noodles in a colander, transfer to a medium mixing bowl and toss with 1 teaspoon oil. Set aside.
Heat a wok over high heat until smoking. Add the oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 3 to 4 minutes. Add the snow peas and red bell pepper and stir-fry until just tender. Add the garlic, ginger and green onions and cook for 1 minute, stirring constantly.
Return the noodles back to the wok and add the soy sauce, hoisin and vinegar and stir-fry until the noodles are well coated.
Transfer to a serving dish and serve family style.
Lucky Lo Mein Noodles
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 1 tablespoon sea salt
- ½ pound fresh Chinese-style egg noodles
- 2 tablespoons vegetable oil plus 1 teaspoon, divided
- 1 large yellow onion, thinly sliced
- 2 cups snow peas cut into bite-sized pieces
- 1 red bell pepper, cored, seeded and cut into 2-inch strips
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 bunch green onions, thinly sliced
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar
Procedure
Fresh Chinese egg noodles are found in the Asian section of most well-stocked markets. The noodles are yellow in color and made from wheat flour and eggs.
Place a large pot of water on high heat and bring to a boil. Add the salt and stir to dissolve. Add the egg noodles, stir well and cook according to package instructions until al dente, about 3 minutes. Drain noodles in a colander, transfer to a medium mixing bowl and toss with 1 teaspoon oil. Set aside.
Heat a wok over high heat until smoking. Add the oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 3 to 4 minutes. Add the snow peas and red bell pepper and stir-fry until just tender. Add the garlic, ginger and green onions and cook for 1 minute, stirring constantly.
Return the noodles back to the wok and add the soy sauce, hoisin and vinegar and stir-fry until the noodles are well coated.
Transfer to a serving dish and serve family style.
Place a large pot of water on high heat and bring to a boil. Add the salt and stir to dissolve. Add the egg noodles, stir well and cook according to package instructions until al dente, about 3 minutes. Drain noodles in a colander, transfer to a medium mixing bowl and toss with 1 teaspoon oil. Set aside.
Heat a wok over high heat until smoking. Add the oil and swirl to coat. Add onion and cook, stirring and tossing occasionally, until slightly browned, 3 to 4 minutes. Add the snow peas and red bell pepper and stir-fry until just tender. Add the garlic, ginger and green onions and cook for 1 minute, stirring constantly.
Return the noodles back to the wok and add the soy sauce, hoisin and vinegar and stir-fry until the noodles are well coated.
Transfer to a serving dish and serve family style.