Lo mein > loo

3 Servings

Ingredients

Quantity Ingredient
½ pounds Chinese egg noodles; (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork; in match sticks
2 ounces Raw lean beef, in match book-cover sized pieces
2 ounces Raw chicken, in small pieces of any shape
2 ounces Raw shelled shrimp (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms; sliced button or reconstituted Chinese
2 cups Chinese cabbage; shredded
2 Scallions; cut in matches
2 tablespoons Soy sauce
1 teaspoon Salt
½ teaspoon MSG;(or chicken bouillon)
¼ pounds Raw bean sprouts

Directions

Bring a lot of water to the boil. Dump noodles in; turn heat to low.

Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with ½ t sherry and

½ t cornstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this order, stirring for a few seconds between each addition: pork, beef, chicken, shrimp. As soon as you've added and tossed the shrimp, add the mushrooms and cabbage. Cook until cabbage is wilted. Add scallions, soy, salt, and MSG. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen's recipe) From: Michael Loo

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