Lo Mein with Chinese Broccoli and Mushrooms

I served these noodles with the sweet and sour fish dish I posted last week. Since the fish didn’t have any veggies, I decided to pack the noodles with mushrooms and Chinese broccoli. Unfortunately Chinese broccoli is not available in all supermarkets, so, one can substitute baby spinach for it. I like to visit an Asian store in a neighboring town once a month. I love going through the aisles, not recognizing most of the ingredients. I love buying lots of bottles; dried noodles and fresh vegetables. A must purchase is the Chinese broccoli. I love the sweet, earthy and almost bitter taste of these delicious greens.

I love all kinds of noodles- especially the Chinese egg noodles. I used fresh ginger, green onions as aromatics. I also used flavorful sesame oil to give the dish great taste.

All in all- the dish is self sufficient and great as an entree but it is fabulous with the chili fish…

• 12 ounces Chinese egg noodles, cooked and tossed with 2 teaspoons sesame oil
• 2 tablespoons extra light olive oil
• 1 tablespoon fresh ginger, grated
• 4 green onions, chopped with whites and greens separated
• 1 cup shiitaki mushrooms, stems removed and caps sliced thin
• 1 bunch Chinese broccoli, stalks removed and chopped
• 1 to 2 tablespoons tamari
• 1 tablespoon black bean paste
• Salt

Heat a wok like saucepan with the oil. Add the ginger and green onions. Saute on high for 1 to 2 minutes. Add the mushrooms and Chinese broccoli. Saute on high for 2 to 3 minutes. Add the noodles, tamari and black bean paste. Mix well and cook for 3 to 4 minutes. Check for seasonings and add salt if needed.