RECIPE (yields 4 servings)

• 1 pound (450g) fresh lo mein noodles

• 1 package extra firm tofu or 1 pound of thinly sliced lean boneless meat of your choice (chicken, pork, etc.)

• 3 tablespoons sugar

• 3 tablespoons soy sauce

• 3 tablespoons oyster sauce

• 2 tablespoons Chinese black or balsamic vinegar

• 1 tablespoon toasted sesame oil

• 2 tablespoons Shaoxing rice wine or dry sherry

• 1 tablespoon Asian fish sauce

• 1 tablespoon cornstarch

• 3 tablespoons neutral oil, such as grape seed, peanut, or canola, divided

• 1 (3-inch) knob fresh ginger, peeled and minced (about 2 tablespoons)

• 3 medium garlic cloves, minced

• 4 scallions, white parts cut in 1-inch pieces, light green parts very thinly sliced; divided

• 1 cup snow peas

• 1 cup sliced mushrooms

• 1 cup broccoli florets

• 1 cup Napa cabbage cut into large chunks

• 1 cup bean sprouts

• 1 cup julienned carrots

• Toasted sesame seeds, for garnish (optional)

INSTRUCTIONS

1. Cook the noodles according to package instructions. The ones I used didn’t need any cooking.

2. Marinate tofu if desired for 20 minutes. (I used 1 tablespoon of soy sauce, 1 teaspoon each of ginger and garlic). Air-Fry for 20 minutes or bake at 400 degrees in the oven until golden brown.

3. Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, wine, fish sauce, and cornstarch until sugar is dissolved. Set sauce aside.

4. After the tofu is done,. stir in 2 tablespoons of the sauce and mix well. Do the same thing if you’re using meat.

5. In a wok or large cast iron skillet, heat 1 tablespoon neutral oil over medium-high heat until shimmering. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add your vegetables (except pea pods and bean sprouts, if using). Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.

6. Add 1 tablespoon neutral oil to wok or skillet and heat over high heat until smoking. Add the tofu or meat, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.

7. Wipe out wok or skillet, then add remaining 1 tablespoon neutral oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot.

8. Add remaining sauce, vegetables, protein and pea pods and bean sprouts (if using) to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with sesame seeds, if using. Serve right away.

RECIPE NOTES: You can find many of the ingredients at your local Asian grocery store. Feel free to use whatever vegetables you prefer, these just happened to be the ones that I like. If the veggies stick while you’re cooking them, add a a little water to create a steam effect which will release them from the pan.