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Melissa Rubel Jacobson uses fragrant banana leaves as a serving vessel for her silky, savory lo mein. Look for banana leaves at South or Southeast Asian grocery stores.

Melissa Rubel Jacobson
October 2009

Gallery

Credit: © Con Poulos

Recipe Summary

total:
40 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

This goes well with a berry-inflected light red.

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