3 makes
QR
Lap Cheong Lo Mein
6 serving
Ingredients
- 10 oz. Chinese Egg Noodle, cooked, rinsed in cold water
- 3 Lap Cheong, sliced
- 2 clove Garlic, minced
- 1 tsp. Ginger, minced
- 12 oz. Gai Lan, chopped
- 1/2 c. Green Onion, chopped
- 1/4 c. Water
- 1/2 c. Chicken Broth
- 2 Tbsp. Oyster Sauce
- 2 Tbsp. Chinese Dark Soy Sauce
- 2 tsp. Corn Starch
- 1 tsp. Sugar
- 1 tsp. Rice Vinegar
- 1/2 tsp. Sesame Oil
Instructions
Instructions
2 minutes
1.
1.
In a small bowl, whisk together the broth, oyster sauce, soy sauce, corn starch, sugar, vinegar, and sesame oil. Set aside.
3 minutes
2.
2.
Heat a wok over medium-high heat. Add the sausage, ginger, and garlic and stir fry until fat has rendered from sausage and ginger and garlic are brown. Remove from wok, leaving fat behind.
3 minutes
3.
3.
Increase temperature to high and add gai lan stems along with half the water. Cover wok and let steam until tender.
3 minutes
4.
4.
Stir in the gai lan leaves along with remaining water. Steam until complete cooked.
2 minutes
5.
5.
Add noodles, green onion, and sauce to wok. Toss until noodles are well coated.
6.
Add sausage mixture back to wok and toss to combine. Remove from heat and serve immediately.
Made with a baby bok choy and enough napa cabbage to make the difference instead of gai lan. This is pretty good, but I think could use a touch more sweetness.