Saucy Lo Mein Noodles with Tri-Colored Vegetables

6 Servings

9 ounces linguine or fettuccine noodles

3 leeks, ends trimmed and sliced lengthwise, or 1 bunch garlic chives

2 tablespoons olive or canola oil

3 tablespoons minced fresh ginger

2 1/2 tablespoons minced garlic

2 cups grated carrots (half of a 10-ounce bag)

1bag (12 ounces) shredded broccoli slaw mix (4 1/2 cups)

2 tablespoons rice wine or sake

Sauce (combine in a small bowl)

2 1/4 cups  vegetarian broth or water 7 tablespoons oyster sauce

3 tablespoons soy sauce

3 tablespoons rice wine or sake

1 1/2 teaspoons toasted sesame oil

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons cornstarch

1. Heat 4 quarts water until boiling, add the noodles, and cook until al dente 2 1/2 to 4 minutes for fresh noodles or 7 to 9 minutes for dried. Drain in a colander, rinse lightly to remove the starch, and drain again thoroughly.

2. Thoroughly rinse the leeks under cold,running water or garlic chives and drain thoroughly. Trim the ends and cut each into 1 1/2–inch lengths. Cut the leeks lengthwise into julienne slices.  The chives are only cut into 1 ½-inch lengths. 

3. Heat the oil in a deep skillet or frying pan over medium-high heat until very hot, about 20 seconds. Add the  ginger and stir-fry for about 10 seconds, until fragrant. Add the leeks or garlic chives, the carrots, and broccoli slaw and stir-fry for about 1 1/2 minutes.  Add the rice wine, lower the heat slightly, and cover. Cook, stirring occasionally, until just tender, about 3 minutes. Add the Sauce mixture, increase the heat to high, and cook, stirring continuously to prevent lumps, until thickened. Add the cooked noodles and toss together until hot. Spoon the lo mein onto a warm platter and serve.

*Variation: You may add additional vegetables, such as 2 cups of bean sprouts; or substitute 1 bunch kale, tough ribs discarded, rinsed, drained, and the leaves cut into julienne slices, for the broccoli mix.