Lemon Chicken, Vegetable Lo Mein and Fried Spring Rolls

Ingredients

• 8 oz Lo Mein Noodles (Fresh or dried. Spaghetti can be used as a substitute.)
• 2 tbsp Vegetable Oil (Or another high smoke point oil like canola or avocado oil.)
• 1 tbsp Toasted Sesame Oil (Divided use: 1 tsp for noodles, 2 tsp for sauce.)
• 4 pcs Garlic Cloves (Finely minced.)
• 1 inch Ginger (Peeled and freshly grated.)
• 2 pcs Carrots (Medium-sized, peeled and julienned.)
• 1 pcs Bell Pepper (Medium-sized, any color, thinly sliced.)
• 1 cup Cremini Mushrooms (Sliced.)
• 1 cup Snow Peas (Trimmed.)
• 2 cup Bok Choy (Roughly chopped.)
• 3 pcs Scallions (Thinly sliced, green and white parts separated.)
• 3 tbsp Low Sodium Soy Sauce (Use tamari for a gluten-free option.)
• 1 tbsp Dark Soy Sauce (Primarily for color and a deeper flavor.)
• 1 tsp Granulated Sugar (Balances the saltiness of the soy sauce.)
• 1 tsp Cornstarch (To thicken the sauce slightly.)
• 2 tbsp Water (For the sauce.)
• 0.25 tsp White Pepper Powder (Adds a distinct, mild heat.)

Instructions

1. 1

   Prepare the Noodles and Sauce

   • Cook the lo mein noodles according to package directions until al dente, typically 3-5 minutes. Drain immediately and rinse under cold water to stop the cooking process.
   • Toss the drained noodles with 1 teaspoon of the toasted sesame oil to prevent them from sticking together. Set aside.
   • In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, the remaining 2 teaspoons of toasted sesame oil, granulated sugar, cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2. 2

   Stir-Fry the Aromatics and Vegetables

   • Heat the vegetable oil in a large wok or skillet over high heat. The oil should be shimmering before you add ingredients.
   • Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
   • Add the sliced mushrooms and snow peas. Continue to stir-fry for another 2 minutes until the mushrooms have released their moisture and started to brown.
   • Finally, add the chopped bok choy and stir-fry for 1 minute until the leaves have just wilted but the stems remain crisp.

Ingredients

• 2 tbsp sesame oil
• 3 pcs garlic (cloves, minced)
• 1 inch ginger (grated)
• 2 cup cabbage (finely shredded)
• 1 cup carrots (julienned)
• 1 cup shiitake mushrooms (thinly sliced)
• 2 tbsp soy sauce
• 1 tsp sugar
• 0.5 tsp white pepper
• 0.5 tsp salt
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 12 pcs spring roll wrappers (about 8x8 inch size)
• 3 cup vegetable oil (for deep frying)

Instructions

1. 1

   Prepare the filling. Heat sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add the shredded cabbage, julienned carrots, and sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Stir in the soy sauce, sugar, white pepper, and salt. Mix well. In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Pour it into the skillet and stir until the filling thickens, about 1 minute. Remove the filling from the heat and transfer to a bowl. Let it cool completely to room temperature. This is crucial to prevent soggy wrappers.

2. 2

   Assemble the spring rolls. Place one spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, like an envelope. Roll the spring roll up tightly towards the top corner. Dab the final corner with a little water to seal it shut.

3. 3

   Fry the spring rolls. Pour vegetable oil into a heavy-bottomed pot or wok until it's about 2 inches deep. Heat the oil to 350°F (175°C). Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

4. 4

   Serve immediately with your favorite dipping sauce like sweet chili sauce or duck sauce.