Stir-Fried Lo Mein with Charred Cabbage, Shiitake, and Chives

Ingredients

• Kosher salt
• 1 pound fresh lo mein noodles
• 1/4 cup vegetable, canola, or peanut oil, divided
• 4 cups shredded white cabbage
• 4 ounces shiitake mushroom caps, thinly sliced
• 4 ounces Chinese chives or scallions, cut into 2-inch segments
• 1 tablespoon minced fresh garlic
• Ground white pepper
• 1 tablespoon roasted sesame oil
• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon Shaoxing wine

Directions

1. Set a large pot of salted water over high heat and bring it to a boil. Add the noodles and use tongs or long chopsticks to keep them moving until they loosen and turn al dente, about 1 minute. Drain them, move them to a large bowl, and toss with 1 tablespoon vegetable oil. Set aside.
2. Pour 1 tablespoon vegetable oil into a wok and heat over high heat until it smokes. Add the cabbage and stir often, letting it pick up a little color, about 2 minutes. Scrape it into a large bowl and set aside. Add 1 tablespoon oil to the wok and put it back over the heat until smoking. Add the mushrooms and stir frequently until they are lightly browned and tender-crisp, about 2 minutes. Add the chives and stir just until they soften a bit, about 1 minute. Transfer everything to the bowl with the cabbage.
3. Clean out the wok. Add the remaining 1 tablespoon oil and warm it over high heat until smoking. Add the noodles and toss and stir until they are hot. Return the cabbage, mushrooms, and chives to the wok, then add the minced garlic. Toss everything together until the garlic smells fragrant, about 30 seconds.
4. Drizzle in the sesame oil, light and dark soy sauce, and wine. Keep tossing and stirring until the noodles are coated in sauce. Add salt and white pepper to taste, and serve immediately.