Lo Mein

May 17, 2007 at 12:49 pm · Filed under Chinese

View my experience with this recipe.

Ingredients:

  • 2 tablespoons vegetable or wok oil
  • 1 cup snow peas, halved on a diagonal
  • 1 red bell pepper, seeded and cut into match stick size pieces
  • 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
  • 4 scallions, thinly sliced on a diagonal
  • 2 cups fresh bean spouts
  • 2 inches fresh ginger root, minced or grated with hand grater
  • 4 cloves garlic, minced
  • 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well

Sauce:

  • 3 rounded tablespoons hoisin sauce
  • 3 tablespoons dark soy
  • 3 tablespoons water
  • 2 teaspoons hot sauce
  • 1 teaspoon sesame oil

Directions:

In a small bowl, mix together the ingredients for the sauce and reserve.

Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles to the pan. Pour the sauce over the mixture and toss with to combine. Turn off pan and let sit for about a minute to let the liquids absorb.

Makes 4 servings.

Nutrition:

Substitutions:

I didn’t have hot sauce, so I added a sprinkle of chili flakes to the sauce mixture. Be careful though, it can make it very spicy. I used regular soy sauce instead of tamari (dark/aged soy sauce). I also put a couple sliced of leftover beef slices on top, just to add a little protein to the dish. For the lo mein noodles, I used soba noodles (Japanese buckwheat noodles). I wouldn’t use them again though since they fell apart when mixing.

Recipe courtesy of Rachael Ray

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