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Vegetables Lo Mein

Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Get ready for a Chinese food favorite. Once cooked these noodles become tender and absorb the flavors of the cooking sauce.


  • 1/4 lb Soft, fresh wheat flour noodles
  • 6 Dried Mushrooms (or 10 Nami Mushrooms)
  • 3 Large Stalks Celery
  • 1/2 cup Sliced Bamboo Shoots
  • 2 tbsp Cooking Oil
  • 1/4 tsp Salt
  • 1 cup Chicken Broth
  • 1/2 tsp Sugar
  • Cornstarch Paste


  • 1. Noodles: Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking.
  • 2. Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery.
  • 3. Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil.
  • 4. Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serve immediately.

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