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Chinese Lo Mein and Long Beans

Recipe type: Entree



2 tablespoons
Oregano Shallot Oil
1⁄2 cup
Chicken Broth
3 tablespoons
Sweet Savory Soy Glaze
1 tablespoon
Sambal Oelek
3 tablespoons
Vegetable Oil
Onion (halved lengthwise, then cut into ½” slices)
3 teaspoons
Garlic (thinly sliced)
1 teaspoon
Fresh Red Thai or Serrano Chile (including seeds, minced)
Yellow Pepper (cut into ½” sliced)
1 1⁄2 cup
Chinese Long Beans (cut crosswise into 4” pieces)
Salt & Pepper (to taste)
Scallions (cut diagonally into thin slices)


Cook noodles in a pot of boiling unsalted water. Stir to separate, until tender, 45 seconds to 1 minute. Remove from heat. After 2 minutes, drain noodles in a colander and rinse under cold water to stop cooking; drain once more. Drizzle with 2 tsp of Jansal Valley Oregano Shallot Oil and toss to coat. Stir together broth, glaze, Sambal Oelek, pepper, and 1/2 tsp salt in a small bowl for sauce. Heat 3 tablespoons vegetable oil in wok or non-stick skillet over high heat until hot but not smoking. Next, stir-fry onions with 1/2 tsp salt until deep golden, about 2 minutes. Add garlic and chile and stir-fry for 30 seconds. Add yellow pepper and long beans and stir-fry until vegetables are tender, about 5 minutes. Add sauce, then add noodles and stir-fry until noodles are hot. Toss with salt, pepper, and the juice of 1 lime. Transfer to a large platter and sprinkle with scallions.