Stir-Fried Noodles – Team with Shredded Cabbage and Kinda’ Whatever

Cooking, Melissa's, Produce, Recipes By Aug 04, 2021

A straightforward home-cooked Asian-themed noodle dish is so darn enjoyable.

Recipe is only a blueprint. Feel free to sub different cooked meat (cooked turkey or pork is delicious), or opt to include a veg such as finely diced carrots or small pieces of fresh asparagus.

Stir-fried noodles, with their semi-firm bite and springy personality, team deliciously with shredded cabbage.

I use lo mein (egg noodles) in this recipe if I’ve been shopping at an Asian market.

Supermarkets closer to home often don’t stock them, so I opt for yakisoba, noodles found in the refrigerated deli section. Often shelved next to the wonton wrappers, the noodles are packaged with packets of an oyster sauce-based mixture which I put aside for seasoning other dishes such as roasted broccoli or asparagus.

Common cabbage works well, but Napa cabbage is also delicious.

Stir-Fried Lo Mein with Cabbage, Mushrooms and Chicken
Yield: 4 servings

Salt for salting water
3/4 pound fresh (lo mein) egg noodles or fresh yakisoba
1/4 cup canola oil, vegetable oil or peanut oil, divided use
3 1/2 cups shredded cabbage
4 ounces sliced white mushrooms or cremini mushrooms
2 green onions, cut on diagonal into 1 1/2-inch pieces, including dark green stalks
2 large garlic cloves, minced
1 cup cooked diced chicken
1 tablespoon Asian-style (roasted) sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
Dash of hot sauce, such as Sriracha or Frank’s

1. In a pot of boiling salted water, cook noodles about one minute (they should be cooked al dente – tender but with a little bite), stirring to separate them; drain and place in large bowl. Toss with 1 tablespoon oil.

2. Heat 1 tablespoon oil in large wok on high heat (until almost smoking). Add cabbage; cook, stirring frequently, until lightly browned, about 2 minutes. Remove from wok.

3. Add 1 tablespoon oil and when hot, add mushrooms, green onions and garlic; cook until browned and starting to soften, stirring frequently. Remove from wok.

4. Heat 1 tablespoon oil. When hot, add noodles and chicken: cook, stirring, until heated through. Add cabbage, mushrooms and remaining ingredients. Toss and heat through. If desired, add a smidgen of hot sauce, such as sriracha or Frank’s RedHot. Taste; add salt if needed.

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