My absolute favorite dish is Lo Mein! I don’t really like a lot of Chinese cuisine (nothing personal) but this is the one I can’t get enough of! This recipe is so easy to make and it is quite tasty! Not to mention, it doesn’t cost too much or take too much time to cook.
8 oz Cooked spaghetti noodles
1/2 cup green peppers
1/2 cup broccoli
1/2 cup white onion
3 tbsp vegetable oil
2 tbsp sugar
1/4 cup soy sauce
1/4 cup sriacha sauce (optional)
1/2 cup rice vinegar
2 1/2 tbsp sesame oil
3 cloves of garlic
1 inch of fresh ginger
(Prepping the stuff first)
1. What I like to do first is chop all of my veggies and have them ready. This is the step that probably takes the longest. I make sure all of the veggies are cleaned and chopped and set to the side.
2. Next, I chop the cloves of garlic and ginger and also set aside. I mince the garlic and ginger. I don’t combine them just yet though so I chop and place them separately.
3. I also measure out my sauces just to have them ready to go as well.
Now is where the fun starts:
4. In a semi deep pan or pot, I warm up the 3 tbsp of oil until it gets hot. I test the oil by throwing in a tiny piece of the minced garlic and once it starts to sizzle, that means its time to start!
5. Next, I lower the heater to a little less than medium and drop the rest of garlic in there. The garlic is usually simmering at that point. I saute it about 30 seconds and then I add the chopped ginger. I saute the two for another 30 seconds. The garlic will start to brown at this point but I make sure it doesn’t burn.
6. Next, I drop my veggies into the pan one at a time and saute with the garlic and ginger. I like to throw in the hard vegetables first and work my way toward the soft ones. For instance, I will throw in the broccoli first, saute for 15 seconds, then the carrots, saute some more, then the green pepper and last, the onion, etc.
7. Once all of the veggies are in there, I add the cooked noodles and mix with the veggies.
8. Next, I throw the sugar in there and mix.
9. Then I add the rice vinegar AND Soy sauce AND sesame oil and mix.
10. Last but not least, I throw in the Sriracha sauce. This one depends on how spicy you want your noodles to be. You can completely omit it or add 1/4 of a cup or just a little more depending on what you prefer.
I usually serve this with sweet carrots as well as roasted zucchini. I love to add Japanese Shrimp Sauce to the noodles after I’m done cooking and before I a
When I was first working with this recipe, I purposely left our the meat because I used to eat it as part of “Meatless Monday” meals and have never tried it with chicken or beef.
You can change the veggies or add more or replace them with other ones. This is one of those recipes that you can experiment with.
I hope you all like it! Let me know if you make any changes and how it turns out!