Yan Can Lo Mein by Chef Martin Yan

Yan Can Lo Mein by Chef Martin Yan
Yan Can Lo Mein by Chef Martin Yan

Yan Can Lo Mein by Chef Martin Yan

  1. 8 oz. fresh Chinese egg noodles

  2. 1 Tbsp. vegetable oil

  3. 2 cloves garlic, minced

  4. 1 cup shredded carrots

  5. 2 celery stalks, julienned

  6. 2 cup bean sprouts

  7. 1/2 cup snow peas, cut in half diagonally

  8. 1/2 cup bamboo shoots, julienned

  9. 2 green onions, thinly sliced

  10. 2 Tbsp. oyster-flavored sauce

  11. 1 tsp. seasame oil

Prep Time: 00:20
Total Time: 00:25

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 8 oz. fresh Chinese egg noodles
  • 1 Tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 1 cup shredded carrots
  • 2 celery stalks, julienned
  • 2 cup bean sprouts
  • 1/2 cup snow peas, cut in half diagonally
  • 1/2 cup bamboo shoots, julienned
  • 2 green onions, thinly sliced
  • 2 Tbsp. oyster-flavored sauce
  • 1 tsp. seasame oil

Recipe Directions:

In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, and green onions; stir-fry until vegetables wilt slightly, about 2 minutes. Add noodles, oyster-flavored sauce and sesame oil. Toss to mix noodles with vegetables and cook until all vegetables are tender, about 2 minutes. Serve.

Serving per recipe:

4