Martin Yan - Yan Can Lo Mein

YAN CAN LO MEIN

If Yan can make this lo mein, you can too! Look for fresh Chinese egg noodles in the refrigerator section of your nearest Asian grocery store. The addition of tofu, chicken, or shrimp makes for a one wok meal.

Makes: 4 servings

Ingredients:

8 ounces fresh Chinese egg noodles

2 tablespoons vegetable oil
3 cloves garlic, minced
1 cup julienned carrots
2 celery stalks, julienned
2 cups bean sprouts
1/3-cup snow peas, cut in half diagonally
1/3 cup julienned bamboo shoots
3 green onions, thinly sliced
3 tablespoons chopped cilantro

3 tablespoons oyster-flavored sauce
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil

Cooking:

In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again.
Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 5 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, green onions, and cilantro; stir-fry until vegetables wilt slightly, 2-3 minutes.
Add noodles, oyster-flavored sauce, soy sauce, and sesame oil. Toss to mix noodles with vegetables and cook until all vegetables are tender, about 2 minutes. Serve immediately.