Egg noodles with beef and Chinese broccoli (Lo mian) from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • Delys77 on June 09, 2021

    We increased everything by about 50% as this was a one dish meal. Also out of Gai Lan so used cabbage. Overall quite good. We used fresh noodles that were already cooked so skipped the simmer step and just use the soy/oyster combo with a splash of stock while stir frying the noodles at the end. Quite good.

  • twoyolks on November 29, 2015

    The flavor of this was good but it was very salty.

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