u/Destined_Entity

1. Can I buy a good indoor propane/butane single burner and a flat bottom wok (or should I get a round bottom?) and still make "good enough" Lo mein?
2. How long would it take, with sufficient prep, to make 8 batches/servings?
3. I imagine it is best served fresh instead of cooking it all before hand and re-heating or keeping it hot in someway?

• I can not cook outside due to my landlord and renting.
• I understand I will not be able to really achieve wok hei.
• I live in a basement, but I can open windows and put fans in them to have sufficient ventilation, I think.
• I'll be practicing before I cook it for the group.

Is this stupid and am I stupid and should just avoid this all together? Thanks.