My sister Linda introduced me to this Lo Mein dish, and my husband and I love it! The base for the recipe comes from No-Pain Lo Mein by Rachel Ray … and, of course, I’ve  made it my own. See below.

I’ve made both Kung Pao Chicken and rice, as well as Sweet and Sour Pork to go along with this dish. Yummy!!

Lo Mein

Easy, delicious Lo Mein with spaghettini – off to the left you’ll see evidence of sweet and sour pork that accompanied this dish.

This Lo Mein recipe is SO simple to make – once you’ve chopped any vegetables you’ll use – and it’s delicious too.

Ingredients for Lo Mein

  • 2 tbsp grapeseed or vegetable oil
  • 1-2 tbsp (30 ml) fresh ginger (or fresh frozen), sliced and diced, minced or grated
  • 4 garlic cloves, crushed
  • 4 green onions, julienned
  • 6 pieces asparagus,
  • 4+ mushrooms, cut into thick wedges
  • 1 small red pepper, julienned
  • 1-2 cups (250-500 ml) broccoli
  • 1+ cup (250+ ml) bean sprouts
  • 1 cup (250 ml) snow peas, whole (tips removed)
  • about 1/2 lb (250 grams) spaghettini or lo mein noodles (Riscossa spaghettini is our favourite with this), cooked, cooled (or not) and set aside
  • 1/4 cup (65 ml) soy sauce  (my favourite is Kikkoman)
  • 1 tbsp (15 ml) sesame oil

How to prepare Lo Mein:

  1. Prepare all your vegetables, garlic and ginger. Use one dish to hold all of them, except the bean sprouts, until you’re ready to get cooking.
  2. In a wok or a deep dish skillet heat grapeseed or vegetable oil over medium high heat.
  3. As soon as the oil is hot, toss all the vegetables (except the bean sprouts), garlic and ginger into the pan. Watch and stir continuously, for roughly 3+ minutes. Vegetables should not be ‘done’ … they should be crisp and bright now, and when you’re finished cooking.
  4. Add bean sprouts, mix in, continue to ‘watch and stir’ for another minute.
  5. Add spaghettini or noodles and soy sauce. Stir until everything is covered and heated through. This won’t take long.
  6. Remove pan from heat and drizzle sesame oil over top, then stir throughout.
  7. Serve immediately.

 

 

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