Name: Vegetable Lo Mein
Total time: 1 h 15 min
Cuisine: ChineseAsia
Ingredients: 1/2 cup vegetable broth; 3 tablespoons soy sauce; 2 tablespoons vegetarian oyster sauce; 2 tablespoons hoisin sauce; 1 tablespoon toasted sesame oil; 1 teaspoon cornstarch; 1/4 teaspoon five-spice powder; 3 tablespoons vegetable oil; 4 teaspoons grated fresh ginger; 3 garlic cloves , minced; 1 pound shiitake mushrooms , stemmed and halved if small or quartered if large; 10 scallions , white parts sliced thin and green parts cut into 1-inch pieces; 2 red bell peppers , stemmed, seeded, and sliced into ¼-inch-wide strips; 1/2 small head napa cabbage , cored and sliced crosswise into ½-inch-thick pieces (4 cups); 1/4 cup Chinese rice wine or dry sherry; 1 pound fresh Chinese noodles; 1 tablespoon Asian chili-garlic sauce

Vegetable Lo Mein

By America's Test Kitchen

Published on October 15, 2019

Time

1¼ hours

Yield

Serves 4 to 6

Ingredients

Sauce

½ cup vegetable broth 3 tablespoons soy sauce 2 tablespoons vegetarian oyster sauce 2 tablespoons hoisin sauce 1 tablespoon toasted sesame oil 1 teaspoon cornstarch ¼ teaspoon five-spice powder

Noodles and Vegetables

3 tablespoons vegetable oil 4 teaspoons grated fresh ginger 3 garlic cloves, minced1 pound shiitake mushrooms, stemmed and halved if small or quartered if large10 scallions, white parts sliced thin and green parts cut into 1-inch pieces2 red bell peppers, stemmed, seeded, and sliced into ¼-inch-wide strips½ small head napa cabbage, cored and sliced crosswise into ½-inch-thick pieces (4 cups)¼ cup Chinese rice wine or dry sherry1 pound fresh Chinese noodles 1 tablespoon Asian chili-garlic sauce

Before You Begin

When shopping for Chinese rice wine, look for one that is amber in color; if it's not available, sherry wine may be used as a substitute. If you cannot find fresh Chinese egg noodles, substitute 12 ounces dried spaghetti or linguine. It is important that the noodles are cooked at the last minute to avoid clumping. In order for this recipe to be gluten-free, you must use gluten-free spaghetti or linguine, gluten-free soy sauce or tamari, and gluten-free hoisin sauce.

Instructions

for the sauce

Whisk all ingredients together in bowl.

for the noodles and vegetables

Combine 1 tablespoon oil, ginger, and garlic in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and cook until lightly browned, 6 to 8 minutes. Stir in scallions and cook until wilted, 2 to 3 minutes; transfer to bowl.

Add remaining 1 tablespoon oil, bell peppers, and cabbage to now-empty skillet, and cook until spotty brown, about 8 minutes. Clear center of skillet, add garlic-ginger mixture, and cook, mashing mixture into skillet until fragrant, about 30 seconds; stir into vegetables.

Stir in wine and cook until liquid is nearly evaporated, 30 to 60 seconds. Stir in mushroom mixture and sauce and simmer until thickened, 1 to 2 minutes; cover and set aside.

Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until tender. Drain noodles and return them to pot. Add cabbage mixture and chili-garlic sauce and toss to combine. Serve.