Servings:4

This dish is a fun twist on takeout at home. Look for fresh Chinese egg noodles at Asian markets or in the produce section of the supermarket (near the wonton wrappers and tofu).

亚搏手机版官方

8条干shiitake蘑菇（3/8盎司）
3/4 lb. fresh Chinese egg noodles
3 Tbs. soy sauce
1/2 Tbs. Asian sesame oil
3 Tbs. peanut oil
4 medium scallions, trimmed and thinly sliced (1/2 cup)
3 medium cloves garlic, minced
2 Tbs. minced fresh ginger
1/2 lb.剩下的烤新鲜火腿（或取代烤猪里脊肉），任何调味料都切成薄的条（2杯）
6 oz. snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
1汤匙。蚝油
1汤匙。Chinese chile or chile-garlic paste

Calories (kcal) : 580
Fat Calories (kcal): 210
Fat (g): 24
饱和脂肪（G）：5
Polyunsaturated Fat (g): 6
单不饱和脂肪（G）：10
Cholesterol (mg): 110
Sodium (mg): 1410
碳水化合物（G）：65
Fiber (g): 5
蛋白质（G）：27

准备

Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.
Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbs. of the soy sauce and the sesame oil, and spread on a baking sheet.
当蘑菇变软时，将其从水中拔出并挤压干燥（保留浸泡液）。修剪茎，切成帽。
Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.
Add the ham, snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.
Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce, and chile paste. Cook until the sauce bubbles, about 1 minute.
Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.

(9 ratings) Read Reviews

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评论（9个评论）

Cocodrie|03/28/2016

The name of this recipe is unfortunate because so many people don't seem to know that fresh ham is pork, not smoked ham. Even so many people did make it substituting chicken, and gave it good reviews which it deserves. I have made it twice, the first time using some leftover pork, fresh shiitakes, and chicken broth since I couldn't find the dried shiitakes. The second time I made it, I used chicken. I did find dried shiitakes, but opted to use fresh, along with chicken broth. As reviewers noted the prep time is a bit tedious, but that isn't a surprise as it's often the case with many Asian recipes. Both times I made it, we thought it was really good. I do recommend it, and will definitely be making it again.
Syrinx61|02/09/2014

Substituted with chicken- excellent dish, great flavors. Used fresh shitakes and broth instead. Prep time a little lengthy but easy, and cook time is very fast. Better than my local take out lo mein!
user-182526|2013年2月5日

This was excellent made with leftover fresh ham (from accompanying Fine Cooking article) and just as good made with bite-size pieces of pork tenderloin. The fresh lo mein noodles in the produce department of our local store are always moldy so we use dried German spaetzle noodles, which a local store carries. It's become one of our favorites.