Soy and vinegar-marinated shiitakes give this easy riff on steamed buns punchy, bold flavor while also making this vegan recipe substantial and hearty.
Writer Lan Samantha Chang’s family adds even more savory flavor to their favorite lo mein recipe with dried shiitake mushrooms, soy sauce, and Shaoxing wine. Baking the noodles with the mushroom soaking liquid and soy sauce infuses them with rich flavor, complemented by the stir-fried chicken, eggs, and celery that complete the dish.