ROUSES_JulyAug2019_Magazine

Lo Mein (Tossed Noodles) (Makes 4 servings) WHAT YOU WILL NEED:

HOW TO PREP: Heat oil in a wok over high heat until hot and shimmering. Add all vegetables and stir-fry until they are fork tender, around 5 minutes. Transfer to a plate and set aside. Add chicken stock, light soy sauce, oyster sauce and dark soy sauce to the wok, and bring to a boil over high heat. Add the noodles and stir. Cook until most of liquid has been absorbed and noodles are just tender, around 5-10 minutes. Return the reserved vegetables to the wok and stir to incorporate them. Stir in the sesame oil. Season with pepper and serve.

3 tablespoons sesame oil ¼ cup chopped zucchini ¼ cup chopped white onion ¼ cup broccoli florets cup chopped carrots ¼ cup white button mushroom caps 1 cup unsalted chicken stock 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon dark soy sauce 1 pound lo mein noodles, thick egg noodles or uncooked ramen noodles teaspoon sesame oil Freshly ground black pepper

Thai Peanut Sauce WHAT YOU WILL NEED: cup smooth peanut butter 3 tablespoons unsweetened coconut milk 3 tablespoons hot water 1 tablespoons fresh lime juice 2 teaspoons brown sugar 2 teaspoons soy sauce 2 teaspoons grated ginger root 1 garlic clove, minced teaspoon Sriracha Pinch of kosher salt HOW TO PREP: Combine all ingredients in a food processor or blender and purée until smooth.

Lo mein noodles are made with eggs and look similar to spaghetti.

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JULY•AUGUST 2019