Lo Mein<\/p>\n
<\/p>\n
8 oz. can Water Chestnuts, drained<\/p>\n
8 oz. can Bamboo Shoots, drained<\/p>\n
12 oz. Linguine or Chinese Noodles<\/p>\n
2 tsp. Toasted Sesame Oil<\/p>\n
1\/4 C. Tamari or Soy Sauce<\/p>\n
3 T. Dry Sherry<\/p>\n
Pinch Sugar<\/p>\n
1 T. Canola Oil<\/p>\n
2 Shallots, halved Lengthwise and thinly sliced<\/p>\n
2 tsp. grated Fresh Ginger<\/p>\n
1 Carrot, if you have one, shredded<\/p>\n
<\/p>\n
Drain water chestnuts and bamboo shoots in a colander and set aside while you prepare the noodles. Cook noodles in boiling water until tender. Drain well in the colander with the vegetables. Add 1 tsp. Sesame oil, tossing to coat; set aside. To make sauce, combine remaining sesame oil, soy, sherry and sugar in a small bowl. Heat canola oil in the empty noodle pot over medium heat. Add shallots, ginger and carrot, if using. Stir fry one minute, then add the noodles and vegetables. Toss, the add sauce and stir fry to heat combine and heat through, about 3 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lo Mein 8 oz. can Water Chestnuts, drained 8 oz. can Bamboo Shoots, drained 12 oz. Linguine or Chinese Noodles 2 tsp. Toasted Sesame Oil 1\/4 C. Tamari or Soy Sauce 3 T. Dry Sherry Pinch Sugar 1 T. Canola Oil 2 Shallots, halved Lengthwise and thinly sliced 2 tsp. grated Fresh Ginger 1 Carrot, if you have one, shredded Drain water chestnuts and bamboo shoots in a colander and set aside while you prepare the noodles. Cook…<\/p>\n