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Asian/Hawaiin | |
| 1 pound wide lo mein noodles 1/4 pound snow peas, halved diagonally 1/4 cup soy sauce 1/4 cup mirin 2 teaspoons toasted sesame oil 3 tablespoons canola oil 1 pound shiitake mushrooms, stems discarded and caps thinly sliced 6 scallions, cut into 1-inch lengths 1 tablespoon minced fresh ginger 2 tablespoons water 2 tablespoons chopped cilantro | |
| 1. In a large pot of boiling salted water, cook the noodles until tender; add the snow peas to the noodles in the last 2 minutes of cooking. Drain the noodles and snow peas and rinse under cold water until cool. In a small bowl, mix the soy sauce with the mirin and sesame oil. 2. In a very large, deep skillet, heat 2 tablespoons of the canola oil until shimmering. Add the shiitake and cook over moderately high heat, undisturbed, until browned, about 5 minutes. Add the remaining 1 tablespoon of canola oil, the scallions and ginger and stir-fry until the scallions soften, about 3 minutes. Add the water and cook over moderate heat, scraping up the browned bits from the bottom of the pan, 1 minute. Add the noodles, snow peas and soy sauce mixture to the skillet and cook, tossing the noodles until heated through, about 2 minutes. Add the cilantro, transfer to banana leaf cones or bowls and serve. | |
Unrated | |
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