Lo Mein

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Author: R. Miki Moore

Although this is for beef lo mein, just substitute chicken or shrimp.
This is from the Chinese Village Cookbook by Rhoda Yee.  It is great,
and kids love it!

1/2 lb egg noodles (I use the 12 oz package)
1/2 lb flank steak

1 tsp. cornstarch
1 tbsp light soy sauce
1 tsp. sherry

1 clove garlic, crushed

sauce mixture -
1 tbsp cornstarch
1 c. chicken stock
1 tbsp soy sauce
2 tbsp oyster sauce

1 tsp sesame oil
1 stalk green onion,diced
2 tbsp. oil

Par boil fresh egg noodles for 3 minutes.  Rinse with cold water
and drain.  Slice beef into 1/8-inch strips across the grain.  Marinate 
for 15 minutes.  Prepare sauce mixture.  Have a pot of hot water ready.

Heat wok.  Add 2 tbsp oil and reheat.  Add garlic; brown.
Discard.  Add beef and salt stir until 3/4 done.  Add sauce mixture
and stir until thickened.  Add green onions and sesame oil.  Mix
well and keep warm.  Drop noodles into hot water.  Stir for a
minute to heat.  Drain well.  Pour meat and sauce over noodles.