2 to 3 servings
My favorite restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles. To create a similar taste at home, I rely on a hand-held blowtorch, which I pass over the noodles after stir-frying them. I recommend using either a butane canister with a high-output torch head or a propane canister with a trigger-start head. If you do not have a wok, a heavy cast-iron or stainless steel skillet can be used instead.
ounces fresh Chinese egg noodles (see Note)
Rice bran, peanut, canola or other neutral, high-temperature frying oil
ounces fresh shiitake mushroom caps, thinly sliced
ounces Napa or green cabbage, thinly sliced
small carrot, peeled and cut into thin matchsticks
small yellow onion, halved and thinly sliced
scallions, trimmed, cut into 2-inch segments, then thinly sliced lengthwise
medium garlic cloves, minced
tablespoon light soy sauce
tablespoon dark soy sauce
tablespoon Shaoxing wine or dry sherry
teaspoon toasted sesame oil
teaspoon white pepper
ounces mung bean sprouts (about 3/4 cup), sprouted end picked off and discarded
- Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and set aside.
- Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the shiitake mushrooms, cabbage, carrot and onion, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then let them sit and char again. Repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces, 2 to 5 minutes total.
- Transfer vegetables to a sheet tray and spread into a single layer. Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.
- Ignite your blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose, about 15 seconds per tray. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.) Toss the noodles and the vegetables with a pair of tongs, and torch again.
- Wipe out the wok and return to high heat until lightly smoking. Add 1 more tablespoon of neutral oil and swirl to coat. Add the scallions and garlic and stir-fry until fragrant, about 10 seconds. Immediately add the vegetables and noodles to the wok and stir-fry until homogenous. Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.
- Add sesame oil, white pepper and mung bean sprouts. Toss everything in the wok until coated in sauce and the bean sprouts are lightly wilted, about 30 seconds. Add more neutral oil as necessary to keep noodles loosened. Transfer to a serving bowl and serve immediately.
- For this recipe, look for noodles labeled “lo mein.” The ingredients should contain wheat flour and eggs. If you can’t find fresh Chinese egg noodles, you can use fresh linguini or spaghetti in its place.