Lo Mein

• 1 lb. egg noodles (Asian lo mein noodles- fresh or dried)
• 5 T soy sauce (or Oyster Sauce)
• 6 T oil
• 1 egg
• 3 cups Napa cabbage, finely shredded
• 1/2 c bamboo shoots, shredded
• 1 cup cooked beef, pork or chicken (shredded)
• 2 t cornstarch
• 1/2 t salt
• 3 stalks scallions, washed and cut into 1" pieces.

1. Cook noodles in boiling salt water until al dente. Rinse under cold water. Drain.
2. Mix 2 T soy sauce with noodles and set aside. (You can use Oyster Sauce)
3. Stir any of the beef, pork or chicken in 1 T oil. Mix 1/2 t salt and 1 t cornstarch. Add this to the stir-fry. Remove it from the pan and set it aside. Add 3 T oil to wok and stir-fry cabbage ,and bamboo shoots. Add meat mixture to wok. Mix well. Beat egg and add it slowly to wok on top of everything. Add noodles. Toss until noodles are blended in with everything. Add 3 T Oyster sauce or soy sauce. You can add the scallions as garnish or throw them into the stir fry to cook them.

egg noodles, t, t oil, egg, cabbage, bamboo shoots, pork, cornstarch, salt, stalks scallions

Taken from www.epicurious.com/recipes/member/views/lo-mein-50031406 (may not work)