Scallops and shiitake mushrooms add a touch of luxury to Jeremy Pang’s lo mein recipe, but its foundation is actually a very simple egg noodle stir fry.
For the lo mein
- 225g/8oz fresh or dried egg noodles
- 100g/3½oz shiitake mushrooms
- 12 scallops, shucked
- 1 garlic clove, finely diced
- 1 thumb-sized piece of fresh root ginger, peeled and cut into matchsticks
- 2 spring onions, trimmed and chopped into 3cm/1¼in lengths
- 2½ tsp vegetable oil
- 3 tsp cornflour paste (2 tsp cornflour mixed with 2 tsp cold water)
- ½ tsp salt
- 1 handful Tenderstem broccoli
For the sauce
- 1½ tbsp oyster sauce
- 1 tbsp light soy sauce
- 1–2 tsp Shaoxing rice wine
- 125ml/4fl oz chicken stock
- dash sesame oil
- pinch white or black pepper
- pinch sugar
If using dried egg noodles, place the noodles in a large bowl and soak them in boiling water for 3 minutes. Drain through a sieve and set aside. If using fresh egg noodles, just place them in a bowl.
Tear any large shiitake mushrooms and leave any smaller ones whole so that they are all of a similar size and place in a bowl. Dab the scallops dry with kitchen paper and set them aside in a small bowl. Get all the remaining lo mein ingredients ready and have them close at hand, ready to cook the stir fry.
To make the sauce, mix all of the ingredients together in a small bowl.
Heat 1 teaspoon of the oil in a wok or large frying pan over high heat, swirling around the pan until it reaches smoking point. Add the mushrooms, pushing with the back of a ladle or spoon to allow them to sear before moving them around the wok. Repeat the process of searing and stirring for approximately 3 minutes, until the mushrooms are cooked and starting to brown around the edges. Now add the garlic, ginger, and spring onion, cook for 1 minute and stir well. Push the mushroom mixture to one side of the pan to allow space for the scallops. Bring the pan to high heat again and add the remaining oil to the empty space in the pan. Once smoking hot, carefully place each scallop in the oil and sear well on one side. Do not move the scallops or pan at this point as you want to get some color onto each side of the scallop. After about 1 minute, turn the scallops one by one and sear the other side for a further minute. Once browned on both sides, and making sure the pan is over high heat and smoking hot, pour the sauce all over the scallops and mushrooms. Boil vigorously for 1 minute and stir the cornflour paste into the sauce. Stir for 30 seconds or so and then take off the heat.
Meanwhile, fill a saucepan with hot water from the kettle and add salt. Bring to the boil, add the noodles and cook for 2 minutes. Drain and transfer with a slotted spoon to a serving plate or pasta bowl. Place the broccoli in the boiling water and blanch for 2 minutes before placing it on top of the noodles.
Serve the mushroom mixture over the top of the broccoli and noodles and then finish with the scallops. Pour over any remaining sauce from the pan.