Shiitake-and-Scallion Lo Mein
- TOTAL TIME: 40 MIN
- SERVINGS: 8
Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls. Look for them at Asian markets. Here, Melissa Rubel Jacobson wraps the leaves around silky Chinese noodles.
- 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.