Lo Mein

also called lo mein · roast pork lo mein · lao mian · 撈麵 · 捞面 · soft noodles

The table

3 cloves(minced)garlicstir-fry the vegetables 3 minwarm the pork through 1 mintoss over high heat until it coats
1 Tbs(grated)fresh ginger
2 Tbspeanut oil
3 cups(225 g; shredded)napa cabbage
1 medium(julienned)carrot
4(cut in 2-in lengths)scallions
8 oz(225 g; sliced thin)char siu
1 lb(450 g; lo mein noodles)fresh egg noodlesboil 3 min, drain, slick with oil
1 tsptoasted sesame oil
2 Tbslight soy saucestir the sauce smooth
1 Tbsdark soy sauce
2 Tbsoyster sauce
1/4 cup(60 mL)chicken stock
1 tspsugar
1/4 tspwhite pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1stir-fry the vegetables 3 min

2boil 3 min, drain, slick with oil

3stir the sauce smooth

4warm the pork through 1 min

goes in with what step 1 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 30 min.

  1. boil 3 min, drain, slick with oil

    3 minwalk awayfrom the start

  2. stir the sauce smooth

    not timedfrom the start

  3. stir-fry the vegetables 3 min

    3 minneeds youfrom the start

  4. warm the pork through 1 min

    1 minneeds you3 min in

  5. toss over high heat until it coats

    2 minneeds you4 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need pot · wok

Goes with

See how it is written
>> title: Lo Mein
>> category: Noodles
>> tags: noodles, pork, cabbage, chinese, wok
>> counters: Takeout Counter
>> aka: lo mein, roast pork lo mein, lao mian, 撈麵, 捞面, soft noodles
>> pairs-with: char-siu, egg-rolls
>> servings: 4
>> time: 30 min
>> step.1: boil 3 min, drain, slick with oil
>> step.2: stir the sauce smooth
>> step.3: stir-fry the vegetables 3 min
>> step.4: warm the pork through 1 min
>> step.5: toss over high heat until it coats

Boil @fresh egg noodles{1%lb}(450 g; lo mein noodles) in a big #pot{} of unsalted water for ~boil{3%min}, drain them hard, and toss them with @toasted sesame oil{1%tsp} so they do not set into a block.

Stir @light soy sauce{2%Tbs}, @dark soy sauce{1%Tbs}, @oyster sauce{2%Tbs}, @chicken stock{1/4%cup}(60 mL), @sugar{1%tsp}, and @white pepper{1/4%tsp} together in a bowl.

Stir-fry @garlic{3%cloves}(minced) and @fresh ginger{1%Tbs}(grated) in @peanut oil{2%Tbs} in a hot #wok{}, then add @napa cabbage{3%cups}(225 g; shredded), @carrot{1%medium}(julienned), and @scallions{4}(cut in 2-in lengths) and cook ~stirfry{3%min}, until the cabbage is limp but still has a bite.

Add @char siu{8%oz}(225 g; sliced thin) to @&(~1)vegetables{} and ~stirfry{1%min} to warm it through.

Toss @&(~4)noodles{} and @&(~3)sauce{} into @&(~1)pork and vegetables{} over the highest heat the hob gives, lifting with tongs for ~stirfry{2%min} until every strand is brown and nothing pools in the pan. A domestic hob will not give you wok hei; get the pan properly hot, cook in one layer, and take the flavour from the sauce instead.