Vegetable Lo Mein

Instructions

Pre-Preparation

Recipe source: Live Well

Carrots yield 79%
Cabbage yields 87%
Broccoli yields 81%

1. Wash all vegetables.
2. Shred carrots and cabbage.
3. Chop broccoli into small florets.
4. Mince garlic and ginger.
5. Prepare the sauce:
1. In a stockpot, add oil and heat on medium high heat. Add fresh garlic and ginger. Saute until soft and fragrant, about 3-4 minutes.
2. Add soy sauce and sriracha. Bring to a boil, reduce heat and simmer 10 minutes.
3. Properly cool the sauce (down to 70 degrees F in 2 hours and down to below 41 degrees F in 4 hours).

Preparation

For the vegetables and eggs:
1. Steam vegetables until just barely cooked (still slightly crunchy), about 8-10 minutes.
2. In a separate pan, scramble eggs until 145 degrees F. is reached and set aside.

For the noodles:
1. Steam or boil pasta in salted water until al dente, about 2 minutes. Drain (do not rinse) and divide into hotel pans (9.75lb per pan). Toss each pan of noodles with 1 Tbsp of sesame oil per pan to keep the noodles from sticking.

For the Vegetable Lo Mein:
1. Preheat oven to 325 degrees F.
2. Combine all ingredients into hotel pans with the cooked pasta: 1.5 cups sauce, 2lb vegetables, and 3lb scrambled eggs per pan. (There are 25 servings per pan).
3. Reheat lo mein for 15-20 minutes until an internal temperature of 165 degrees is reached.

Additional Instructions:
1. Vegetable substitutions: onions, snap peas, sliced mushrooms, chopped bell peppers, bean sprouts, bamboo shoots, celery, etc.
2. Vegetables can be cooked in steamer, blanched on stove top, or stir-fried in tilt (with vegetable oil).

Serving

Serving = 1 Cup (5.8oz)