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Jenn’s Flaming-Ginger Lo Mein
Bright flavors of ginger and a kick of Sambal Oelek make this stir-fry dish hard to beat.
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 6 oz packet dry lo mein noodles make sure they are egg-free
  • 3 cups red cabbage shredded – divided into 3 batches
  • 1 cup carrots cut in batonnet (see video above) – divided into 3 batches
  • 1/2 cup broccoli stalk
  • 1/2 cup onion julienned -divided into 3 batches
  • 1/4 cup red bell pepper julienned – divided into 3 batches
  • 1/4 cup green bell pepper julienned – divided into 3 batches
  • 2 tbsp garlic finely minced – divided into 3 batches
  • 6 tbsp coconut or canola oil divided
  • Salt and Pepper to taste
  • Green onion/ Escallion thinly sliced for garnish
Sauce (yields about 3/4 cups. Use 1/4 cup per serving):
  • 2 inch square ginger finely grated
  • 1/4 cup tamari or soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp sambal oelek
  • 1/4 cup water
Course Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 6 oz packet dry lo mein noodles make sure they are egg-free
  • 3 cups red cabbage shredded – divided into 3 batches
  • 1 cup carrots cut in batonnet (see video above) – divided into 3 batches
  • 1/2 cup broccoli stalk
  • 1/2 cup onion julienned -divided into 3 batches
  • 1/4 cup red bell pepper julienned – divided into 3 batches
  • 1/4 cup green bell pepper julienned – divided into 3 batches
  • 2 tbsp garlic finely minced – divided into 3 batches
  • 6 tbsp coconut or canola oil divided
  • Salt and Pepper to taste
  • Green onion/ Escallion thinly sliced for garnish
Sauce (yields about 3/4 cups. Use 1/4 cup per serving):
  • 2 inch square ginger finely grated
  • 1/4 cup tamari or soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp sambal oelek
  • 1/4 cup water
Instructions
  1. Ensure all the ingredients are lined up in order of use and close to stove.
  2. Blanch lo mein noodles:
  3. Follow packet instructions to blanch noodles. This typically involves immersing the noodles in rapidly boiling water for about 3 minutes.
  4. Rinse to remove excess starch and to stop the cooking process. Drain and set aside, separating into 3 batches.
  5. Blanch broccoli and carrot. Bring 4 cups of water to a rolling boil. Add a pinch of salt. Add broccoli and carrots for 2 minutes. Remove from hot water and immediately put in bowl filled with ice water. Allow to cool for 2 minutes in ice water bath, then remove and drain. Pat dry to remove excess moisture.
Create Sauce:
  1. Combine all sauce ingredients in a bowl. Whisk vigorously. Set aside.
Stir-Frying:
  1. Pre-heat the wok over high heat. Add oil. Swirl 2 tbsp coconut/canola oil in wok to ensure the entire surface is coated.
  2. Add 1 batch each of cabbage, broccoli and carrots. Sprinkle a small bit of salt and pepper. Stir to combine for about 30 seconds.
  3. Add 1 batch each of red pepper, green pepper, and garlic. Sprinkle a small bit of salt and pepper. Stir to combine for about 30 seconds.
  4. Add 1 batch of noodles. Quickly stir to combine.
  5. Pour 1/4 cup of sauce around the edge of the wok. Stir to combine and allow to cook for 1 minute.
Finishing Up:
  1. ​Remove from heat. Transfer to plate. Add fresh onions/escallion and serve hot.
  2. Wipe out wok with a thick towel. Repeat process twice.
Recipe Notes

Wine Pairing Suggestion:

  • – Sake
  • – Riesling
  • – Pinot Grigio
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