EatingWell: Low-maintenance lo mein easy to make at home
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shao Hsing rice wine (see notes) or dry sherry
1 tablespoon Sriracha or other Asian hot sauce
2 tablespoons peanut oil, divided
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
6 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
Pinch of salt
Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Return the noodles to the pot and toss with sesame oil. Set aside.
Trim 1/4 inch off broccoli (or broccolini) stalks. If the stalks are thicker than 1/2 inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2-inch-long pieces. Combine soy sauce, rice wine (or sherry) and hot sauce in a small bowl.
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