Ingredients with Measurements:
- 8 oz. lo mein noodles
- 1/2 cup Meigan Cai (preserved mustard greens), chopped
- 1/2 cup carrots, julienned
- 1/2 cup snow peas, trimmed
- 1/2 cup shiitake mushrooms, sliced
- 1/4 cup scallions, sliced
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lo mein noodles and cook for 3-4 minutes or until al dente. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the garlic and stir-fry for 10 seconds.
3. Add the Meigan Cai, carrots, snow peas, and shiitake mushrooms. Stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
4. Add the cooked lo mein noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined.
5. Season with salt and pepper to taste. Garnish with sliced scallions.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 8g
Carbohydrates: 45g
Protein: 8g
Sodium: 600mg
Substitutions for ingredients:
- Lo mein noodles can be substituted with spaghetti or linguine.
- Meigan Cai can be substituted with pickled mustard greens or sauerkraut.
- Carrots can be substituted with bell peppers or zucchini.
- Snow peas can be substituted with sugar snap peas or green beans.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
Variations:
- Add cooked chicken, beef, or shrimp for a protein boost.
- Use different vegetables such as broccoli, bok choy, or cabbage.
- Add chili flakes or sriracha for a spicy kick.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
Tips and tricks:
- Cook the noodles until al dente to prevent them from becoming mushy.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Use a non-stick wok or skillet to prevent the noodles from sticking to the pan.
- Add a splash of water or chicken broth if the noodles are too dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Meigan Cai Lo Mein in bowls or on plates. Garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions, sesame seeds, chopped peanuts, cilantro
Pairings:
Egg rolls, potstickers, hot and sour soup
Suggested side dishes:
Steamed rice, stir-fried vegetables, egg drop soup
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth.
- If the vegetables are too soft, reduce the cooking time or use firmer vegetables.
- If the dish is too salty, reduce the amount of soy sauce or oyster sauce.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Cook the noodles and vegetables to the recommended temperature to prevent foodborne illness.
Food history:
Meigan Cai is a traditional Chinese preserved vegetable made from mustard greens. It is commonly used in Sichuan cuisine to add flavor and texture to dishes.
Flavor profiles:
Savory, umami, slightly sour, crunchy
Serving suggestions:
Serve the Meigan Cai Lo Mein as a main dish for lunch or dinner.
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Region: Chinese