LO MEIN NOODLES WITH CHINESE SAUSAGE AND GAI LAN

INGREDIENTS
10 oz dried Chinese egg noodles*
3 Chinese sausages (lap cheong), sliced
2 garlic cloves, minced
1 tsp fresh ginger, minced
3 cups (12 oz / 5-6 stalks) gai lan (Chinese broccoli), chopped, with leaves separated from stems
½ cup green onions, chopped
¼ cup water
For the sauce:
½ cup chicken broth
2 tbsp oyster sauce
2 tbsp dark soy sauce
2 tsp cornstarch
1 tsp sugar
1 tsp rice vinegar
½ tsp sesame oil
INSTRUCTIONS

1. Boil the noodles according to the package directions until al dente, rinse with cold water and drain. Set aside.
2. In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
3. Set the stove temperature to medium-high heat. In a wok, add the Chinese sausage, ginger, and garlic. Stir frequently, letting the sausage fat render, and allowing the ginger and garlic to brown, about 2-3 minutes. Remove the ingredients from the wok and place on top of a paper towel. Leave the remaining fat in the wok.
4. Increase the stove temperature to high heat and stir in the gai lan stems and 2 tablespoons of water, cover with a lid** and let it steam, until crisp tender, about 3 minutes. Then, stir in the gai lan leaves and remaining 2 tablespoon of water and let it steam until it is completely cooked, about 2-3 minutes.
5. Add the noodles, green onions, and the sauce. Using tongs, toss the ingredients until it is well-coated with the sauce, about 2 minutes. Finally, add back the sausage, garlic, and ginger and combine before removing from the heat. Serve immediately.

FULL RECIPES

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