Chef José Andrés’s Lo Mein Recipe

February 11, 2016 1:26 am Last Updated: February 11, 2016 1:26 am

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.

Lo Mein 

Serves 2

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
  1. Cook the lo mein noodles according to package directions. Let cool and set aside.
  2. 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.
  3. 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.
  4. Transfer to serving dish and garnish with the cilantro and green onions.