Main ingredients 🥩
Egg noodlesBean sproutsKorean green chili peppersShiitake mushroomsGarlicEggsSoy sauceVinegar
Lee Yeon-bok's Lo Mein
Egg noodles and crunchy vegetables stir-fried in a savory soy sauce, an American-style fusion Chinese noodle dish
🙋 Recommended for
- ⭐ Those who want to recreate the savory umami of American Chinese stir-fried noodles easily at home
- ⭐ Those who want to experience the unique bouncy texture of egg noodles
Ingredients needed 🛒1 servings
- Egg noodles (1 serving)
- Bean sprouts (1 handful)
- Korean green chili peppers (5-6)
- Shiitake mushrooms (2)
- Garlic (3 cloves)
- Eggs (2)
- Cooking oil (2 tbsp)
- Water (a little)
- Soy sauce (2 tbsp)
- Vinegar (1/2 tbsp)
- Sugar (1 tbsp)
- Salt (a pinch)
Recipe 🍳
- Cut the Korean green chili peppers into bite-sized pieces, remove the stems from the shiitake mushrooms and slice them, and thinly slice the garlic.
- In a bowl, crack 2 eggs and add a pinch of salt, then beat well until smooth to make the egg mixture.
- Mix the water, soy sauce, vinegar, and sugar together to create a savory and slightly tangy stir-fry sauce.
- Cook the egg noodles in boiling water, drain without rinsing in cold water, and lightly coat with cooking oil while still hot.
- Heat oil in a pan, add the egg mixture to make a soft scramble, then add the garlic, shiitake mushrooms, and Korean green chili peppers, and stir-fry until fragrant.
- When the vegetables are slightly cooked, add the oiled noodles, sauce, and scrambled eggs, stir-fry over high heat until the sauce is absorbed, then add the bean sprouts and toss gently with residual heat to finish.
- Slice the Korean green chili peppers, shiitake mushrooms, and garlic; prepare the egg mixture.
- Mix soy sauce, vinegar, sugar, and water to make the Lo Mein sauce.
- Cook the egg noodles and coat with oil without rinsing in cold water.
- Stir-fry garlic, vegetables, and eggs in a pan, then add noodles and sauce over high heat, finishing with bean sprouts.
Cooking tips 💡
- Do not rinse the cooked egg noodles in cold water, or they will lose their characteristic chewy and tender texture; coating with oil while hot is crucial.
- Add the bean sprouts at the very end and let the residual heat gently wilt them so they remain crunchy.
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