lo mein

lo mein. i stumbled onto some lo mein noodles at whole foods and thought i’d give ‘em a try. if you’ve ever heard that you can substitute italian spaghetti noodles in a lo mein recipe, you’ve been duped. traditional lo mein noodles have a less gummy texture than italian spaghetti. it makes a big difference. try ‘em, you’ll be happy you did. for me, lo mein is a clear out the fridge dish, so, use what you have & love. this is a super delicious and super fast meal. it’s doubtful you’ll order that tasteless & overly greasy chinese version again. here’s how:

you’ll need:

8 oz - lo mein noodles
8 oz - shiitake mushrooms, sliced
veg oil
1 garlic clove
1 carrot, julienned
1 red pepper, julienned
handful broccoli flourets
broccoli stems, julenned
handful of sugar snap peas

for sauce
2 tablespoons teriyaki sauce
2 tablespoons tamari or soy sauce
1 tablespoon sambal olek
grated ginger
3 tablespoons veg stock
a drizzle of toasted sesame oil

you'll do:

boil lo main water. prep veggies. cook lo mein noodles - when there is 2 minutes cooking time left, add broccoli and snap peas . when time is up, drain & rinse with cold water.

add veg oil to large skillet or wok. drop in a smashed piece of garlic. add shiitakes. stir fry for 3 minutes. remove and discard garlic. add red pepper, broccoli stems and stir fry for a minute. add carrots and stir, add noodles, broccoli and snap peas. add teriyaki sauce, soy sauce, sambal and stock. toss carefully with tongs. add ginger and toss. drizzle with toasted sesame oil and serve. MMmm.