Last night I pretty much duplicated Pei Wei’s lo mein, but I made it with rice noodles (a vegan alternative). Stir fry fresh broccoli, carrots, sweet peas, and firm homemade tofu in sesame and canola oils. Finish with soy sauce in the pan. Simmer dried shitakes and bean sprouts in a broth of garlic, celery, and pepper. Cook and add the noodles, top with red pepper flakes. It was superb.
Tonight, that broth, with lots of substantial ingredients, makes it a pho-like noodle soup. This time with buckwheat noodles. Lovely stuff. Asian pear for dessert, and wine.
