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vegetable lo mein (蔬菜捞麺)



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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4


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Step 1

Cooking our fresh egg noodles should take about 10 minutes in total. There's a lot of waiting involved, so we'll be doing this in tandem with chopping our veggies and mushrooms.

Step 2

In a bowl of water, gently scrub all of our mushrooms and veggies to wash away the dirt and impurities.

Step 3

We'll chop our shiitake mushrooms, king oyster mushrooms, carrots, broccoli, celery, red bell pepper, green onion, and garlic.

Step 4

Set the stove to its highest heat, and let the wok heat up for 2-5 minutes (depending on the strength of your stove). When it's hot enough, add vegetable oil, and swirl it around the wok.

Step 5

Add the garlic, and cook for about 20-30 seconds until you start to smell the garlic's aromas.

Step 6

Add boiled water​ to the wok, and cover for 2-3 minutes until it starts boiling again. While we wait, we'll mix cornstarch and water into a slurry.

Step 7

Uncover the wok, and add light soy sauce, dark soy sauce, oyster sauce, sugar, and salt into the wok.

Step 8

Stir the cornstarch slurry for a few seconds, and slowly pour it into the wok.

Step 9

Add bean sprouts, chopped green onions, and sesame oil. Stir everything around for 60-90 seconds.

Step 10

We're ready to eat! Plate the noodles into your favorite dish and call your loved ones over.

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