Lo Mein Noodles with Broccolini and Mushrooms
Broccolini, Bimi or Chinese broccoli are one of the many names for this vegetable with a somewhat sweet flavor. The easy preparation makes it perfect for stir-frying, or a side dish to any grilled meats. Any leftovers? A cold noodle salad will taste as good the next day.
Ingredients
- Mushroom and Broccolini
- 1 lb (450 g) lo mein noodles, fresh or dried
- 4 Tbsp canola oil, divided
- 1 lb (450 g) baby bella or brown mushrooms, cut into 1/4-inch (6 mm) slices
- 3 garlic cloves, finely minced
- 1 tsp five spice powder, or to taste
- 1 Tbsp fresh ginger, finely minced
- 1 lb (450 g) broccolini, cut into 2 1/2-inch (6 cm) pieces
- 3 Tbsp unsalted butter, melted
- 1 Tbsp sesame oil
- 2 scallions, thinly sliced
- Salt and freshly ground pepper to taste
- Sauce
- 2 Tbsp oyster sauce, or to taste
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce, or to taste
- 1 Tbsp sesame oil
- 1 Tbsp chili crisp or chili oil, or to taste
- 1/4 cup (60 ml) warm water
Preparation
Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add the mushrooms and salt lightly. Cook for 8 to 10 minutes, stirring once in a while. The mushrooms will release a lot of liquid, which evaporates as they cook. When they start to brown at the edges, add the garlic, five spice powder, ginger and pepper. Cook, stirring, for 1 minute longer. Transfer the mushrooms to a plate and keep warm.
While the mushrooms cook, prepare the sauce. In a small bowl, whisk the oyster sauce, brown sugar, soy sauce, 1 tablespoon sesame oil, chili crisp or chili oil and warm water until well combined. Set aside.
Bring a large pot of water to a boil for the noodles and add salt. Cook dried lo mein noodles according to the package instructions, stirring occasionally so they cook evenly. Keep them al dente, as they will continue cooking when tossed with the vegetables. Fresh lo mein noodles cook much faster, in 1 to 3 minutes. Stir them gently to keep them from sticking. Reserve 1 cup (240 ml) of the cooking water, then drain the noodles. Rinse briefly with cold water to stop the cooking. Toss with the remaining 1 tablespoon sesame oil, set aside and keep warm.
In the same skillet used for the mushrooms (no need to wash it), heat the remaining 2 tablespoons canola oil over medium heat. Add the broccolini and season with salt and pepper. Cook for 3 to 5 minutes, until tender but still quite crisp. Return the mushrooms to the skillet along with the sauce and melted butter. Add the noodles and toss gently until well coated with the sauce and mixed with the vegetables, adding reserved cooking water a little at a time if needed. Warm through over low heat.
Top with the scallions and serve.
Notes
Oyster sauce is made with oyster extract. For a vegetarian version, use a mushroom-based vegetarian oyster sauce in the same amount.
Broccolini is a cross between broccoli and gai lan (Chinese broccoli). Gai lan works well in its place. Cook the thicker stems for a minute before adding the leafy tops.
Regular broccoli can also be used. Cut it into small florets and peel and thinly slice the stems. It needs 1 to 2 minutes longer to become crisp-tender.
If lo mein noodles are not available, dried spaghetti or linguine cooked al dente are a good substitute.
Comments