You can make this with whatever noodles you like, but I love a good lo mein. —Rach
This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.
Bring a large pot of water to a boil. Salt water and cook noodles according to package directions. Drain.
Meanwhile, in a small bowl, whisk dark and light soy sauces, sugar, and sesame oil.
Heat a large cast-iron or nonstick pan over medium-high heat. Add a drizzle of oil to the pan, then crumble in the merguez. Cook, breaking up with a spoon, 4 to 5 minutes, until browned. Remove to a plate lined with paper towels. Pour off drippings from pan.
Still over medium-high heat, add 1 tbsp. peanut oil, 1 turn of the pan, and stir in the carrot, leeks, and sliced bulbs of bok choy. Cook, stirring, for 2 minutes. Add garlic and ginger; cook 1 minute. Add merguez, noodles, and sauce to the pan, tossing until combined. Garnish with sliced scallions.