Pan-Fried Lo Mein


This is a Chinatown favorite. These noodles are crispy & golden brown on the outside and soft on the inside. The light sauce from the stirfry topping still lets the delicate flavor of the noodles prevail.

Oriental Wok’s Pan Fried Lo Mein recipe:

* 4 cups fresh noodles, Hong Kong-style
* 1/2 cup sliced pork, cooked
* 1/4 cup white onion, julienne
* 1/4 cup green onion, julienne
* 1/4 cup bamboo shoots
* 1/2 cup bean sprouts
* 1/4 cup celery, julienne

Sauce:

* 1 teaspoon salt
* 1 teaspoon sugar
* 1 tablespoon rice wine
* 1 teaspoon white & green onion, minced
* 1 teaspoon garlic & ginger minced
* 2/3 cup chicken stock, unsalted

Prepare the sauce by stirfrying the onions, ginger and garlic in 1 teaspoon oil until fragrant. Add the wine, salt, sugar and stock and cook until dissolved.
Par-cook the noodles in hot water until softened, about 1-2 minutes.Drain the noodles. Heat 2 tablespoons oil in a very hot wok. Place the noodles in wok and cook until brown and crispy. Carefully flip and brown the other side. Set aside.
Heat 1 teaspoon oil in hot wok and stir fry shrimp and vegetables until cooked and hot. Add sauce and thicken with cornstarch slurry. Carefully spoon stir fried shrimp and vegetable onto center of the panfried noodles.
Serves 4.