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Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Quick and simple stir-fried lo mein with charred cabbage, shiitake, and chives is flavorful, delicious, and on the table in 20 minutes.

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

I love easy recipes that I can throw together in minutes and this is one of them! I had cabbage and shiitake mushrooms in the fridge so I went in search of a recipe using them and found this stir-fried lo mein with charred cabbage, shiitake, and chives on Serious Eats that looked amazing. I adapted it a bit to use what I had on hand, so I used spaghetti noodles and regular chives but otherwise kept to the recipe as written. I served this tasty lo mein with spicy chili crisp and black vinegar on the side and we thought it was delicious.

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

How to Make Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Cook the pasta in a large pot of salted boiling water, per package instructions, until al dente. Drain the water from the pot then toss the noodles with ½ tablespoon of vegetable oil and set aside.

Whisk together the sesame oil, Shaoxing wine, dark soy sauce, and light soy sauce together until well combined; set aside until needed.

Heat a wok or large cast iron skillet over medium-high heat until HOT. Add ½ tablespoon of vegetable oil until smoking then add the cabbage and stir-fry for 2 minutes, until lightly browned and softened; remove and place in a large bowl.

Add another ½ tablespoon of vegetable oil to the same large cast iron skillet until smoking. Add the shiitake mushrooms and stir-fry for 2 minutes, or until golden. Add the chives and cook, stirring often, for 1 minute. Remove the veggies from the cast iron skillet and add to the bowl with the cabbage; set aside.

Wipe out the cast iron skillet then add the remaining ½ tablespoon of vegetable oil. Add the noodles and toss to warm through. Add the minced garlic along with cabbage, mushrooms, and chives then cook, tossing, until the garlic is fragrant about 30 seconds.

Add the sauce and toss until the noodles are evenly coated. Season with sea salt and white pepper, to taste. Serve with spicy chili crisp and black vinegar on the side if desired.

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

 

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Adapted by Pam - For the Love of Cooking / Original by Serious Eats

Ingredients

  • 8 oz lo mein or spaghetti noodles
  • 2 tbsp vegetable oil, divided
  • 2 cups savoy cabbage, chopped
  • 2 oz shiitake mushroom caps, sliced
  • 2 oz Chives, cut into 2-inch segments **You can also use Chinese chives or scallions
  • ½ tbsp garlic, minced
  • ½ tbsp toasted sesame oil
  • ½ tbsp Shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • Sea salt and white pepper, to taste

Instructions

  • Cook the pasta in a large pot of salted boiling water, per package instructions, until al dente. Drain the water from the pot then toss the noodles with ½ tablespoon of vegetable oil and set aside.
  • Heat a wok or large cast iron skillet over medium-high heat until HOT. Add ½ tablespoon of vegetable oil until smoking then add the cabbage and stir-fry for 2 minutes, until lightly browned and softened; remove and place in a large bowl
  • Add another ½ tablespoon of vegetable oil to the same large cast iron skillet until smoking. Add the shiitake mushrooms and stir-fry for 2 minutes, or until golden. Add the chives and cook, stirring often, for 1 minute. Remove the veggies from the cast iron skillet and add to the bowl with the cabbage; set aside.
  • Wipe out the cast iron skillet then add the remaining ½ tablespoon of vegetable oil. Add the noodles and toss to warm through. Add the minced garlic along with cabbage, mushrooms, and chives then cook, tossing, until the garlic is fragrant about 30 seconds.
  • Whisk together the sesame oil, Shaoxing wine, dark soy sauce, and light soy sauce together until well combined; set aside until needed.
  • Add the sauce and toss until the noodles are evenly coated. Season with sea salt and white pepper, to taste. Serve with spicy chili crisp and black vinegar on the side if desired.
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