Dry Tossed Noodle

Dry tossed noodles, also known as "lo mein" or "drunken noodles" in Chinese cuisine, are a type of stir-fried noodle dish commonly found in restaurants in the USA.

The noodles used for this dish are typically fresh, thin egg noodles, which can be found in most Asian grocery stores. However, dried noodles can also be used as a substitute.

To make dry tossed noodles, the noodles are first cooked in boiling water until they are just tender, then drained and set aside. Meanwhile, a mixture of aromatics (such as garlic, ginger, and scallions) are sautéed in a hot wok or skillet until fragrant. A protein (such as chicken, beef, shrimp, or tofu) can also be added at this stage, if desired. The cooked noodles are then added to the wok along with a savory sauce made from soy sauce, oyster sauce, and/or hoisin sauce. The noodles are tossed to coat evenly with the sauce and cook for an additional minute or two until heated through.

The dish is typically garnished with additional scallions and served hot.

It's important to note that the specific ingredients and cooking methods may vary depending on the restaurant and region, so there may be some variation in how this dish is prepared. However, the basic technique of cooking noodles and tossing them with a flavorful sauce is universal.