1 cup of grated or julienned carrots
1/2 cup of sliced celery
2 cups of white cabbage sliced
1-2 inches of fresh ginger grated on minced
3-4 garlic cloves minced or grated
1/4 of soy sauce (or to taste)
1tsp of sesame oil
1/4 cup of chicken stock (or water/bullion equivalent)
chili flakes to taste
Spring Onions or Scallions sliced to garnish
Optional Ingredients: Thin strips of beef, chicken, pork, whole cleaned shrimp or cubed firm tofu.
Note: al dente means pasta cooked so as to be still firm when bitten. The noodles will continue to cook in the stir fry. If you use precooked soba like I did here, soak in some warm water to soften up before use.
Step 1: Prepare your noodles to 1 minute shy of al dente. Prepare your vegetables and all seasoning elements.
Heat a wok on high heat and add 2Tbs of canola oil. Once heated add your ginger and garlic. Stir fry for 30-45 seconds. *if were going to add meat, seafood or tofu do it next and stir fry for a few minutes. Then add your carrots, celery and cabbage.
Once your vegetables soften a bit, add your chili flakes, sesame oil, soy sauce and chicken broth. Then add your noodles and toss with all the ingredients. Stir fry for 2-3 minutes and taste for seasoning. Your lo mein is done and you can turn off the stove. Serve hot. Enjoy.
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