lo mein

lo mein. yes, you can have delicious, made at home lo mein that is better than a restaurant. this is a fairly quick and super yum dish. prep your veg first and you’re golden. this is a guide...use any veg and meats you like! here’s how:

the magic lo mein sauce:

4 tablespoons tamari (or soy sauce)

1 scant tablespoon toasted sesame seed oil

1 tablespoon Sambal Olek ~ less if you are a sissy.

3 tablespoons teriyaki sauce ~ i used TONTON brand (available at whole foods)

1 tablespoon oyster sauce (i didn’t have any, but wanted it)


Lo Mein Guide:

8 ounces noodles ~ i used somen japanese noodles (hey, big lots)

2 tablespoons veg oil

8 ounces mushrooms, sliced into thirds

1 red pepper, slliced

¼ cup white wine or sherry

napa cabbage, slice

8 ounces mung bean sprouts

3 green onions, sliced on bias

1 garlic clove, minced

1 teaspoon, freshly grated ginger

prep veg. boil water for noodles. mix magic lo mein sauce in a measuring cup & set aside. boil noodles. do not over cook the noodles, remember, they will be reheated with the veggies & sauce. heat large skillet or wok to high. add oil. add mushrooms. when mushrooms begin to color, add red pepper. add wine or sherry and cook off alcohol. add cabbage, mung beans, green onions. keep tossing with tongs. add garlic and ginger. stir. add noodles and sauce. turn heat to med-low and toss well to cover each noodle. eat.