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Taste WA Week 5: Riesling and Lo Mein

It’s the final week of Taste WA Wine Month - we hope you’ve enjoyed the ride with us! This week’s theme is Riesling with Noodles or Dumplings. We chose to share our Lo Mein recipe because it’s salty and sweet, healthy but flavorful, is so SIMPLE, and pairs perfectly with our 2017 Riesling Grand Klasse Reserve. Not familiar with lo mein? It’s similar to chow mein but the main distinction between the two lies in how the noodles are prepared. Lo mein means "tossed noodles," and chow mein means "fried noodles."

Lo mein is a very flexible dish and the more often you make it, the quicker you’ll realize how to customize it the best way for you. For example:

  • This dish can be made as a side dish or main dish.

  • It’s delicious with a variety of added proteins such as tofu, chicken, pork, steak, or shrimp.

  • Can be made with any number of veggies such as mushrooms, carrots, red peppers, broccoli, broccolini, cabbage, green onion, snow peas, bok choy, etc.

  • Can be made with traditional Chinese egg noodles, ramen noodles, or even angel hair pasta or soba noodles in a pinch. Noodles are noodles, right?!?

  • It is best served warm, but is also delicious cold!

Ready to get started? Here we go…


  • ¼ c soy sauce (or if you have it: 4 tbsp dark soy + 2 tbsp light soy)

  • 1 ½ tsp sesame oil

  • 1 tsp sugar

Mix together well and set aside.


  • 6 oz uncooked noodles (we used typical ramen noodles – see above for other options)

  • 1 tbsp sesame oil

  • 4-5 green onions, whites sliced thinly and separated from greens sliced on the bias

  • 3 cups veggies of choice - chopped, julienned, or sliced (we used carrots, purple cabbage, broccolini, mushrooms, and red peppers)

  • 1-2 tbsp mirin*

  • Optional: Red pepper flakes or Sriracha to taste

  • Optional: Protein, cooked just before starting lo mein and set aside (we used peeled, deveined, tail-off shrimp lightly sautéed in sesame oil, salt and red pepper flakes for one minute per side or until just opaque)

* Mirin is similar to sake, but has more sugar and a lower alcohol content. You can find mirin near the soy sauce in most grocery stores, but if you're really in a crunch you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.


  1. Boil noodles according to package, taking care not to over-cook. If anything, under-cook slightly. Drain and set aside.

  2. While noodles are cooking, heat oil on high in large wok or fry pan.

  3. Add onion and veggies, toss frequently for about five minutes or until veggies are almost to desired doneness.

  4. Add mirin and scrape bottom of pan to loosen browned bits.

  5. Add cooked noodles and half of the sauce (plus protein if using) for 1-2 more minutes or until warmed through. Taste and add more sauce if needed. (We used the entire amount.)

  6. Divide between plates/bowls, top with the green part of the onions. Serve with our 2017 Riesling Grand Klasse reserve. Enjoy!

Serves 4 | Prep time: 20-30 minutes | Cook time: 5-10 min


This Riesling boasts a gorgeous nose of crème brulee, lemon curd, white flowers and chamomile. Swirling brings up lychee, white peach, spun sugar and lemon drop. The palate is sleek and glassy, with pithy stone fruit, white tea and a hint of sweet pie-crust. The length is remarkable and the precision of flavors and texture is mesmerizing. Vinous' Stephen Tanzer: "Alsatian style with riper fruit, barrel aging and time on the lees, delivering a fresh and vibrant wine with stylish barrel use". Whether you pair it with our lo mein or small bites like blue cheese, candied nuts, or dried apricots, we are sure you will enjoy this tasty and well-rounded rendition of Washington Riesling.

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