Ham Lo Mein with Shiitake and Snow Peas
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).
To learn more, read the article:
Cook Once/Eat Twice: Fresh Ham
8 dried shiitake mushrooms (3/8 oz.)
3/4 lb. fresh Chinese egg noodles
3 Tbs. soy sauce
1/2 Tbs. Asian sesame oil
3 Tbs. peanut oil
4 medium scallions, trimmed and thinly sliced (1/2 cup)
3 medium cloves garlic, minced
2 Tbs. minced fresh ginger
1/2 lb. leftover roasted fresh ham (or substitute roasted pork loin), any seasonings removed, cut into thin strips (2 cups)
6 oz. snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
1 Tbs. oyster sauce
1 Tbs. Chinese chile or chile-garlic paste
Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.
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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 108
, pp. 79
October 28, 2010