For Chinese New Year, try this dish from Chef José Andrés, who makes this Lo Mein dish at his restaurant Ku Noodle in Las Vegas.
For the sauce:
- 1/4 cup sweet soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons aged soy sauce
- 1 1/2 teaspoons sesame oil
- 1/4 tsp white pepper
- In a small bowl, whisk together all of the ingredients and set aside until ready to use.
For the dish:
- 10 ounces fresh or dried lo mein noodle
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 oz sliced ham
- 1/4 cup small diced white onion
- 1/4 cup sliced oyster mushrooms
- 1/4 cup sliced fresh shiitake mushrooms
- 1/2 cup shredded Napa cabbage
- 1/4 cup carrot, very thinly sliced
- 1/4 bunch cilantro, stems removed
- 1/4 bunch green onions, very thinly sliced
- Cook the lo mein noodles according to package directions. Let cool and set aside.
- Heat a wok or a large non-stick sauté pan over high heat until smoking. Carefully add the garlic, ginger, ham, onion, and mushrooms, and sauté until lightly browned, about 2 minutes, stirring frequently to avoid burning.
- Add the cooked noodles, cabbage, carrot, and sauce to the pan, tossing frequently until the sauce is reduced and no longer watery, about 5 minutes.
- Transfer to serving dish and garnish with the cilantro and green onions.