Vegetable Lo Mein with Eggs

Instructions

Yields

• Carrots: 79%

• Cabbage: 87%

• Broccoli: 81%

Pre-Preparation

1. Wash all vegetables.

2. Shred carrots and cabbage.

3. Chop broccoli into small florets.

4. Mince garlic and ginger.

5. Prepare the sauce:
   a. In a stockpot, add oil and heat on medium-high. Add garlic and ginger; sauté until soft and fragrant, about 3–4 minutes.
   b. Add soy sauce and sriracha. Bring to a boil, reduce the heat, and simmer 10 minutes.
   c. Properly cool the sauce to 70°F within 2 hours and to 41°F or below within 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°F is reached; set aside.

For the noodles:

1. Steam or boil pasta in salted water until al dente, about 2 minutes.

2. Drain (do not rinse) and divide into hotel pans (9.75 lb per pan).

3. Toss each pan of noodles with 1 Tbsp sesame oil to prevent sticking.

For the vegetable lo mein:

1. Preheat oven to 325°F.

2. In each hotel pan, combine 1.5 cups of sauce, 2 lbs of vegetables, and 3 lbs of scrambled eggs with the cooked pasta (25 servings per pan).

3. Reheat for 15–20 minutes until an internal temperature of 165°F is reached.

Additional instructions:

1. Vegetable substitutions may include onions, snap peas, sliced mushrooms, chopped bell peppers, bean sprouts, bamboo shoots, and celery.

2. Vegetables can be cooked in a steamer, blanched on the stove top, or stir-fried in a tilt skillet with vegetable oil.

Serving

• Serving = 1 cup (5.8 oz)

Recipe Source: Live Well