Ingredients
Makes 2 servings
Noodles
250g all-purpose flour
¼ teaspoon salt
125 ml water
vegetable oil
Lo Mein
4 cups vegetable oil
2 anise stars
5 bay leaves
8 scallions
2 shallots
1 white onion
1 ginger root
tbsp soy sauce
1 steak, 1 chicken breast, ½ lb shrimp, or 1 pork chop
cilantro as needed
kosher salt as needed
Procedure
Mix flour and salt, and add water gradually.
Knead until smooth.
Proof for 15 min
Divide in half and roll into rectangles.
Coat with oil and proof for another 1 ½ hours covered.
Boil a pot of water.
Cut dough about 1cm wide.
Pull apart each noodle smoothly to stretch them out, bouncing the noddle against your counter to make it longer
Fold and repeat.
Boil when water is ready.
Lo Mein
Preheat a wok or pan over high heat, get it hot, and add all vegetable oil.
Reduce to medium, then add the anise, bay leaves, scallions, shallot, onion, ginger, and cilantro.
Continue to cook until scallions turn yellow, about 20 min.
Reduce to low and cook until brown.
Turn off the heat and allow the oil to infuse for 5 minutes.
Strain the vegetables from the oil and set oil aside.
Bring water to a boil and cook noodles when boiling.
Cook pork/chicken/beef while boiling the water with a bit of the scallion oil.
Transfer noodles to wok/pan and add soy sauce, sugar, and ¼ cup of the oil from the scallions.
Reduce to medium and cook for a few minutes, coating with the sauce.
Garnish with scallions and vegetables.
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