Dragon Lady Lo-Mein made with fresh noodles. The dried noodle recipe is good, but the fresh noodle version is great -- a little lighter, and more flavorful.
Happy new year! Thank you for all your nice comments and emails on the Dragon Lady Lo-Mein. So glad you like it! Now that you have the basic recipe down, I have one more secret to divulge. To make this dish taste extra special, try making them with fresh noodles, not dried. The original version calls for dried because I try to post recipes that use ingredients you can find easily (ie: “in the Asian food aisle of your local supermarket”). But if I think it’s worth the effort, I will occasionally incorporate an “ancient Chinese secret” that requires you to go off the beaten path to find. So time to get out of your bubble, go beyond the ‘hood, and head to the International District, to seek out: “the noodle jail.”
I buy my fresh Chinese noodles at Tsue Chong Co., 810 South King Street (206-623-0801) in Seattle’s International District, aka “Chinatown”. This is the same place where you can order