Lo Mein with Kale and Egg

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe


Ingredients:

1 tbsp sesame oil
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp dumpling sauce/oyster sauce/Worcestershire sauce
1 tsp vegetable oil
1 large egg
1 bundle thin dried noodles
3 medium sized stalks kale, stem removed
1 red chile, seeds removed and sliced (optional)

Instructions:

Place sesame oil and garlic in a medium microwavable bowl. Cook on high for 1 minute. Remove and add soy sauce, dark soy sauce, and dumpling sauce. Mix well. Set aside.

In a small non-stick pan, heat vegetable oil. Crack egg into pan and cook until desired doneness. Remove and set aside.

Bring a medium sized pot of water to boil. Add dried noodles and cook for 4 to 5 minutes or according to packaging instructions. Remove, drain, and transfer to bowl with sauce mixture. Toss to coat noodles evenly with sauce. Add kale to boiling water for 20 seconds. Remove and drain. Transfer noodles to a serving dish. Top with egg, kale, and chile.

From rotinrice.com