About the Recipe
Ingredients
1 pound fresh uncooked lo mein egg noodles or dried spaghettiÂ
1 tablespoons plus 2 teaspoons sesame oil, divided
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sugarÂ
Pinch of white pepper
2 tablespoons neutral oil, such as avocadoÂ
1 medium kohlrabi, peeled and diced
1 cup sliced shiitake or oyster mushrooms
2 garlic scapes, cut into ¼-inch piecesÂ
1 tablespoon minced ginger
3 cups chopped bok choy
2 cups koji, tatsoi, or spinachÂ
Preparation
1. Bring a large pot of water to a boil. Cook noodles according to package instructions, approximately 2 minutes for fresh noodles and 10 minutes for dried spaghetti. Drain the noodles in a colander and rinse with cold water. Drizzle with 1 tablespoon sesame oil to prevent them from sticking. Set aside.
2. Whisk light soy sauce, dark soy sauce, Shaoxing (or dry sherry), the remaining 2 teaspoons sesame oil, sugar, and white pepper in a small bowl. Place next to the stove.
3. Heat neutral oil in a wok or large cast iron skillet over high heat. Add kohlrabi and cook, stirring constantly, until it starts to soften and brown, about 1 minute. Add mushrooms, garlic scapes, and ginger. Cook, stirring constantly, until the kohlrabi is soft, about 3 minutes.Â
4. Add bok choy and koji (or tatsoi or spinach) and cook just until the greens are wilted, about 1 minute. Add the noodles and the sauce. Stir fry, using tongs to break apart the noodles if necessary, until everything is coated with the sauce.Â