Chinese American stir-fried lo mein with shiitake, chives, and charred cabbage from The Wok - Recipes and Techniques (page 348) by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce, green cabbage for napa cabbage, and scallions for Chinese chives.

  • bernalgirl on December 12, 2025

    I followed his instructions and got great wok hei without the final blowtorch step. Definitely worth repeating!

  • imaluckyducky on December 09, 2024

    4.5 stars I doubled the amount of veg and doubled the sauce and used dried udon noodles. The sauce is perfect without me tinkering with it and it cooked down very nicely in the wok. As far as stir frying goes, minimal prep and bowl usage IF you ignore Kenji laying everything on different sheet pans to blowtorch later: only requiring a bowl to put the cooked cabbage and mushrooms in , a lil bowl for sauce, and the noodles which hang out in the colander. I skipped the blow torching with no ill effect. Knocked off a bit of a star because of what I consider to be extra steps. This will be a new go-to for a noodle side

  • LifeofPie on April 25, 2023

    A little to saucy for me, so I would hold back on using the entire bowl of sauce until I have tasted first. I thought that I had lo mein noodles but had to sub spaghetti with baking soda as directed in another part of the book. That wok got ripping hot so turn on the hood fan and open a window. That said, it turned out well.

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