Shiitake and Bok Choy Lo Mein
By America's Test KitchenPublished on March 2, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
12 ounces Chinese egg noodles 2 tablespoons vegetable oil 8 ounces shiitake mushrooms, stemmed, halved if small or quartered if large4 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces1 tablespoon grated fresh ginger 3 garlic cloves, minced3 tablespoons hoisin sauce 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon chili-garlic sauce
Before You Begin
For a spicy kick, serve with additional chili-garlic sauce.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Add noodles to boiling water and cook until tender, about 3 minutes. Drain noodles and rinse under cold running water.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and cook until browned, about 5 minutes. Add bok choy, ginger, garlic, and remaining 1 tablespoon vegetable oil and cook until bok choy begins to soften, about 2 minutes.
- Add hoisin, soy sauce, and cooked noodles. Stir to combine, then cook for 2 minutes without stirring to develop light char on noodles. Stir noodles again, then cook for 2 more minutes without stirring. Stir in sesame oil and chili-garlic sauce. Serve.
Time
30 minutesYield
Serves 4Ingredients
12 ounces Chinese egg noodles
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stemmed, halved if small or quartered if large
4 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces
1 tablespoon grated fresh ginger
3 garlic cloves, minced
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili-garlic sauce
Ingredients
12 ounces Chinese egg noodles
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stemmed, halved if small or quartered if large
4 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces
1 tablespoon grated fresh ginger
3 garlic cloves, minced
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili-garlic sauce
Ingredients
12 ounces Chinese egg noodles
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, stemmed, halved if small or quartered if large
4 heads baby bok choy (4 ounces each), halved and cut into 1-inch pieces
1 tablespoon grated fresh ginger
3 garlic cloves, minced
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili-garlic sauce
Why This Recipe Works
Cooking the noodles without moving them lets them develop a light, flavorful char.
Before You Begin
For a spicy kick, serve with additional chili-garlic sauce.
Instructions
- Bring 4 quarts water to boil in large pot over high heat. Add noodles to boiling water and cook until tender, about 3 minutes. Drain noodles and rinse under cold running water.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and cook until browned, about 5 minutes. Add bok choy, ginger, garlic, and remaining 1 tablespoon vegetable oil and cook until bok choy begins to soften, about 2 minutes.
- Add hoisin, soy sauce, and cooked noodles. Stir to combine, then cook for 2 minutes without stirring to develop light char on noodles. Stir noodles again, then cook for 2 more minutes without stirring. Stir in sesame oil and chili-garlic sauce. Serve.
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