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Shiitake and Scallion Lo Mein

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You already know I’m a sucker for freshly made Chinese food at home. When I came across this recipe in a copy of Food & Wine Magazine, I knew it was a must-make.
The dish looks and tastes so delicious. The savoury sauce coats the noodles, tender mushrooms and crisp green beans in flavourful bliss.

My kids gobbled this up and my 9 year old daughter took the leftovers to school the next day where she had to fend her classmates off from gobbling it all up. Definitely a dish I’ll be making again soon. 

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Shiitake and Scallion Lo Mein 


Adapted from Food & Wine


Serves: 8 
Ingredients:
 
1 pound wide lo mein or egg noodles 
1/4 pound snow peas, halved diagonally 
1/4 cup soy sauce 
1/4 cup mirin* 
2 teaspoons toasted sesame oil 
3 tablespoons canola oil 
1 pound shiitake mushrooms, stems discarded and caps thinly sliced 
6 scallions, cut into 1-inch lengths 
2 tablespoons water 
2 tablespoons chopped cilantro 
* if you don’t have access to mirin you can mix together 1/4 cup sake, 1/8 cup sugar, heat & mix to dissolve sugar.
Preparation: 
  1. In a large pot of boiling salted water, cook the noodles until tender; add the snow peas to the noodles in the last 2 minutes of cooking. Drain the noodles and snow peas and rinse under cold water until cool. 
  2. In a small bowl, mix the soy sauce with the mirin and sesame oil. 
  3. In a wok, heat 2 tablespoons of the canola oil until shimmering. Add the shiitake and cook over Medium-High heat, undisturbed, until browned, about 5 minutes. 
  4. Add the remaining 1 tablespoon of canola oil, the scallions and stir-fry until the scallions soften, about 3 minutes.
    Add the water and cook over moderate heat, scraping up the browned bits from the bottom of the pan, 1 minute. 
  5. Add the noodles, snow peas and soy sauce mixture to the skillet and cook, tossing the noodles until heated through, about 2 minutes. 
  6. Add the cilantro, transfer to bowls and serve.

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