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Vegetable Lo Mein

This is a versatile, easy to prepare favorite of mine.  Anyone who has ever frequented a Chinese restaurant is probably familiar with these tasty noodles.  The dish comes together quickly and everyone always enjoys it.

pound   oriental noodles (or substitute linguine)
8 whole   shiitake mushrooms, sliced
~ 3 cups   very thinly sliced vegetables (such as carrots, celery, red bell pepper, Bok Choy, Napa cabbage)
4 whole   scallions, cut into " pieces
2 cloves   garlic, minced
1 tablespoon   minced fresh ginger
2 tablespoons   peanut oil
For the Sauce
cup   chicken broth (or mushroom liquid - see notes)
2 tablespoons   oyster sauce
1 tablespoon   soy sauce
1 teaspoon   corn starch

Prepare the noodles according to package directions.  They should be slightly undercooked as they will absorb some of the sauce.  Rinse and drain.

Mix the sauce ingredients and set aside.

Heat the wok over high heat for 2-3 minutes (the wok should be very hot.)  Add the peanut oil and swirl to coat the wok.  Add the mushrooms and stir fry for 2 minutes.

Add the vegetables and scallions and stir fry for 2 minutes.

Add the garlic and ginger and stir fry for 1 minute.

Reduce heat to medium and add the sauce.  Allow to return to a boil and cook just long enough to thicken the sauce, about 30 seconds.  Add the noodles and toss to combine and heat through.


  1. I like to use to dried shiitake mushroom.  If so, rehydrate them in enough boiling water to cover for about 20 minutes.  Remove the mushrooms and strain the soaking liquid.  Use the soaking liquid in place of the chicken broth in the sauce.
  2. Chinese noodles are very starchy and will quickly stick together in a big clump when drained.  Try to time the noodles to be ready about the time you are adding the sauce to the stir fry ingredients.
  3. Be as creative as you wish in your selection of vegetables.  There are no rules :)

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