This dish is a fun twist on takeout at home. Look for fresh Chinese egg noodles at Asian markets or in the produce section of the supermarket (near the wonton wrappers and tofu).
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Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbs. of the soy sauce and the sesame oil, and spread on a baking sheet.
When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.
Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.
Add the ham, snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.
Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce, and chile paste. Cook until the sauce bubbles, about 1 minute.
Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.
The name of this recipe is unfortunate because so many people don't seem to know that fresh ham is pork, not smoked ham. Even so many people did make it substituting chicken, and gave it good reviews which it deserves. I have made it twice, the first time using some leftover pork, fresh shiitakes, and chicken broth since I couldn't find the dried shiitakes. The second time I made it, I used chicken. I did find dried shiitakes, but opted to use fresh, along with chicken broth. As reviewers noted the prep time is a bit tedious, but that isn't a surprise as it's often the case with many Asian recipes. Both times I made it, we thought it was really good. I do recommend it, and will definitely be making it again.
Substituted with chicken- excellent dish, great flavors. Used fresh shitakes and broth instead. Prep time a little lengthy but easy, and cook time is very fast. Better than my local take out lo mein!
This was excellent made with leftover fresh ham (from accompanying Fine Cooking article) and just as good made with bite-size pieces of pork tenderloin. The fresh lo mein noodles in the produce department of our local store are always moldy so we use dried German spaetzle noodles, which a local store carries. It's become one of our favorites.
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