- 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
- 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.
- 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.
This goes well with a berry-inflected light red.