What’s not to love about Lo Mein? Nothing, in my opinion. And this is such a quick dish to prepare, you can have it on the table in less than an hour. Prep is key, so that’s the best advice I can give you on this meal: chop everything first before you start any cooking.
Not to be confused with my usual Fix A Dish Only One Time Self, I have actually prepared this recipe numerous times. I love it that much! I found it years ago on the Whole Foods website, and decided to give it a try, and the only thing I’ve changed in all these years is doubling the liquid from the suggested recipe. I find I like more liquid to all those noodles. So the measurements I give below are the doubled version from the original. Otherwise, I follow the recipe verbatim (also very uncharacteristic of me)! I even served these noodles for Chinese New Year once – and they were dubbed authentically delicious :) There’s your endorsement, folks. There it is.
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- You need only basic ingredients
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- Start with green onion, ginger & garlic
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- Can you smell this?!
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- Add veggies
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- Bean Sprouts make everything better
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- Noodles come next
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- Crunchy Veggies
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- Recognize my new dishes?
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- Dig in :-)
Vegetable Lo Mein
For those nights when you just need an excuse to use chopsticks.
Ingredients:
- Lo Mein noodles - 3/4 pound
- Sesame Oil - as needed
- Hoisin Sauce - 1/2 cup
- Soy Sauce - 4 T
- Canola Oil - 2 T
- Fresh Ginger - 4 1/2 tsp, minced
- Green Onions (Scallions) - 1/3 cup, diced
- Carrots - 1 cup, julienne
- Celery - 1 cup, thinly sliced
- Red Onion - 1 cup, thinly sliced
- Mung Bean Sprouts - 3/4 cup
- Fresh Cilantro - 3 T, chopped
Instructions:
Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces in a small bowl and mix well.
In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and green onion until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.
In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.
I really enjoyed this dish. Flavorful, light, and really yummy.
Absolutely delicious! I look forward to cooking this one at home.