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.

Preparation

For 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).

For the vegetables and eggs:
1. Steam vegetables until just barely cooked (still slightly crunchy).
2. In a separate pan, scramble eggs and set aside.

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

For the Vegetable Lo Mein:
1. Preheat oven to 325 degrees F.
2. Combine all ingredients into hotel pans: 9.75lb 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).
3. If tilt is available, cook all vegetables, then add raw eggs, then noodles, and combine all. May need to add water if held for more than an hour.

Serving

Serving = 1 Cup (5.8oz)