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.
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:
- 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.
- In a wok or a deep dish skillet heat grapeseed or vegetable oil over medium high heat.
- 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.
- Add bean sprouts, mix in, continue to ‘watch and stir’ for another minute.
- Add spaghettini or noodles and soy sauce. Stir until everything is covered and heated through. This won’t take long.
- Remove pan from heat and drizzle sesame oil over top, then stir throughout.
- Serve immediately.