Monday, August 11, 2008

Lo Mein

This has become a quick staple in our house. We just tried it last week...and we've already made it twice. And, if you're like me and can't ever seem to make the right amount of spaghetti noodles, this recipe is great for using up leftover noodles. Give it a try!

This is recipe is easy to adjust as none of the measurements are exact. I will type it up as I would make it; for a family of 4 eaters.

1 pork chop/steak/chicken breast very thinly sliced. (you pick whichever meat appeals to you, or all three.)

Meat marinade (you may skip this step if you like. If you are doing chicken...I recommend it)
2 Tbs soy sauce
1/4 cup white wine (I use chicken broth)
1/4 cup hoisin sauce (found in the Asian aisle of the grocery store)
1 clove minced garlic

Mix all together. Add meat and let marinade 30 minutes (or more)

Lo mein is traditionally done with some kind of Asian noodle. Well, they are expensive and hard to find here. I find spaghetti or angel hair works perfect.
Cook the desired amount of pasta for your family, following the directions on the box. Drain. (or you can use leftover, already cooked noodles.)
The following step may be omitted. It is not necessary, just adds texture/a little crunch: Heat a large skillet or wok to smoking. (start with a dry pan) Add 2 Tbs of oil and your noodles. Let fry on one side until a slight crust develops, then flip and repeat. Remove from pan.

Lo Mein Sauce:(once again, this recipe is for 4, adjust as needed)

3 Tbs soy sauce
1/4 cup hoisin sauce
2 Tbs oyster sauce (the oyster sauce is VERY important. Find it in the Asian aisle of your grocery store. If you can't find it, the sauce can be made without's still good. Just not the same.)
hot sauce (optional, it's best to use the Chinese one. Once again, found in the Asian food aisle)

Stir all ingredients together and set aside.

Pick whichever veggies you prefer in whatever quantity you prefer. The following are our favorites

3 mushrooms, sliced
1 cup shredded cabbage (you could use a coleslaw mix, but I prefer mine shredded courser/bigger, so I do it "by hand")
1/4 cup julienned/matchstick carrots
1/2 cup celery, sliced
1 cup bamboo shoots/bean sprouts
1 cup snow peas, rough chopped (or sweet peas. We've used and liked both)
4 green onions, chopped
1/4 cup thinly sliced yellow onion (if you aren't onion fans, you can leave this out. I don't, however, recommend leaving out the green onions)

other suggestions:
green and red peppers
water chestnuts


In your same skillet/wok you used for the noodles, add another 2 Tbs of oil and your meat. Cook until done. Add your chopped veggie and saute 3-4 minutes. Your veggies will be crisp tender.(Don't add your sweet peas until you add your noodles.) Add noodles and sauce. Stir until heated and serve.

I promise, although this looks like a lot, it is cake! After your first time you will be making this in your sleep.

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