Yan Can Lo Mein

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 ounces fresh chinese egg noodles
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 cup shredded carrot
• 2 celery ribs, juliened
• 2 cups bean sprouts
• 1/2 cup snow peas, ends trimmed and cut in half on the diagonal
• 1/2 cup julienned bamboo shoot
• 2 green onions, thinly sliced
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil

Recipe

• 1 bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
• 2 place a stir-fry pan over high heat until hot.
• 3 add the vegetable oil, swirling to coat the sides.
• 4 add the garlic and cook, stirring, until fragrant, about 10 seconds.
• 5 add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
• 6 add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
• 7 cook, stirring, until all the vegetables are tender, about 2 minutes.
• 8 transfer to a serving plate and serve.
• 9 **fresh chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.