Lo Mein

From Chinese Cooking the American Way. Sometimes I double the sauce and add extra veggies and chicken (The Emperor's Slow Cooked Chicken (Crock-Pot)) to make this a main dish. The recipes in this cookbook are vague on times; I will update with more specific times the next time I make this.....

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup chicken broth
• 2  ounces bok choy
• 1 -1 1⁄2 cup bean sprouts, fresh
• 2  garlic cloves, minced
• 1⁄2 cup bamboo shoot, shredded
• 1⁄2 cup carrot, shredded
• 4  tablespoons  oil
• 8  ounces  dry  egg noodles (Chinese-style)

• Seasonings

• 1  tablespoon rice vinegar
• 1  tablespoon oyster sauce
• 1  tablespoon soy sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1  dash white pepper

Directions

1. Heat 5 to 6 cups water to a rapid boil.
2. Add noodles.
3. Cook for 4-5 minutes or until done.
4. Drain and rinse with water.
5. Have all ingredients ready.
6. Heat 2 Tablespoons oil in a wok; stir-fry carrots, bamboo shoots, bok choy and bean sprouts in that order.
7. Add salt and sugar; cook for 1 1/2 minutes.
8. Toss well and remove.
9. Heat two more tablespoons of oil in a skillet or wok; saute garlic for 15 seconds, then add noodles.
10. Turn heat to medium; add 1/2 cup chicken broth and remaining seasonings.
11. Cover.
12. Let it cook for 2-3 minutes.
13. Turn heat to high.
14. Toss noodles gently.
15. Add vegetables; mix well.
16. Serve hot.