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Potato Lo Mein
Chef Rich Landau reinvents this traditional street food pasta dish by developing an ingenious technique using yellow potatoes.
Russet potatoes, peeled 1 tablespoon of Tamari
1 tablespoon of sesame oil
2 tablespoon of chopped scallions
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 teaspoons black and white sesame seeds
2 teaspoons sambal chili paste
Shave the potatoes on a mandolin to make thin noodles
Blanch the thin noodles in boiling water for 2 minutes then spread on a sheet tray to cool
Heat the sesame oil in a pan (or a wok)
Cook the garlic and ginger in the heated sesame oil until lightly brown then, add the potatoes
Cook potatoes for 1 minute, tossing lightly as they cook
Add the scallions and sambal chili paste, toss to incorporate, then remove from the heat
plate the lo mein and top with the toasted sesame seeds
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