Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives
Course Main Course
Cuisine Asian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Serious Eats
Equipment
Large pot
Wok or Large Cast Iron Skillet
Ingredients
8ozlo mein or spaghetti noodles
2tbspvegetable oil, divided
2cupssavoy cabbage, chopped
2ozshiitake mushroom caps, sliced
2ozChives, cut into 2-inch segments**You can also use Chinese chives or scallions
½tbspgarlic, minced
½tbsptoasted sesame oil
½tbspShaoxing wine
1tspdark soy sauce
1tsplight 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.