Follow these steps for perfect results
kosher salt
to taste
lo mein noodles
package
sesame oil
unsalted butter
gochujang
sauce
shallots
thinly sliced
savoy cabbage
cored and thinly sliced
carrots
peeled and julienned
asparagus
trimmed and cut into 1 1/2-inch pieces
water
egg yolks
organic
scallions
thinly sliced
korean chili flakes
optional
Bring a medium pot of salted water to a boil.
Add lo mein noodles and cook until al dente (about 5 minutes).
Drain and toss noodles with sesame oil to prevent clumping.
Place a large skillet over high heat.
Add butter, gochujang, and shallots.
Cook, stirring, until shallots are softened and gochujang is caramelized.
Add cabbage and carrots; cook for 3 minutes.
Add asparagus and cook for an additional 2 minutes, until vegetables are crisp-tender.
Add water, scraping the bottom of the pan to deglaze.
Add noodles to skillet, fold to combine, and season to taste with additional salt.
Divide among serving bowls.
Serve immediately, each portion topped with an egg yolk, scallions, and chile flakes (if desired).
Expert advice for the best results
Adjust gochujang to your spice preference.
Use other vegetables like bell peppers, broccoli, or mushrooms.
For extra protein add tofu or cooked chicken/shrimp.
Everything you need to know before you start
15 minutes
The vegetables can be prepped in advance.
Serve in bowls garnished with scallions, chili flakes and a single egg yolk.
Serve hot.
Garnish with sesame seeds.
Slight sweetness to balance the spice.
Crisp and refreshing.
Discover the story behind this recipe
Fusion dish blending Korean flavors with Chinese noodles.
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