Vegetable Lo Mein Noodles
Ingredients
- Mushrooms and Stir-fry Sauce:
- 4 dried shiitake mushrooms (also known as black Chinese mushrooms)
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon dark soy sauce
- Lo Mein Noodles:
- 3 tablespoons canola oil
- 1 1/2 tablespoons matchstick-size strips fresh peeled ginger
- 2 teaspoons minced garlic
- 4 ounces savory baked tofu, cut into 1-inch squares about 1/4-inch-thick
- 8 ounces pre-cooked lo mein noodles
- 4 ounces baby bok choy (about 2), bottoms removed, large leaves halved diagonally
- 1/2 cup drained canned bamboo shoot strips
- 1 1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water
- 2 scallions cut into 1 1/2-inch pieces
- 1-2 thinly sliced scallions, for garnish
Preparation
To prepare the mushrooms and stir-fry sauce: Bring a small saucepan of water to a boil. Remove the pan from the heat and add the mushrooms. Place a small plate atop the mushrooms to weigh them down in the water. Set aside until the mushrooms soften—about 5 minutes. Transfer the mushrooms to a work surface; reserve the mushroom soaking liquid.
Using a sharp knife, remove the stems from the mushrooms and cut each mushroom into 3 slices. Set the mushrooms aside.
Combine the oyster sauce, sesame oil, sugar, and dark soy sauce in a 2-cup liquid measuring cup. Stir in 1 cup of the mushroom soaking liquid. Set the stir-fry sauce aside.
To make the lo mein noodles: Heat a large wok over high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the ginger and garlic and stir until fragrant and beginning to color, about 15 seconds. Stir in the tofu to coat with the ginger and garlic. Add the noodles, then the bok choy, bamboo shoots, and the reserved mushroom slices. Using silicone-coated tongs, toss the mixture to combine all the ingredients, and cook until heated through, about 1 minute. Add the scallion pieces and toss to combine. Pour the stir-fry sauce over the noodle mixture. Stir the cornstarch mixture to blend then stir it into the noodle mixture. Cook over medium heat, tossing occasionally, until the sauce simmers and thickens and the vegetables are tender, about 2 minutes.
Using the tongs, mound the noodle mixture onto plates. Garnish with the thinly sliced scallions and serve immediately.
