Lo mein is easily a favorite take-out dish, and now it can be a staple favorite for at home. It is quick, inexpensive (under $10),
and customizable with whatever you have in the fridge. Go veggie-heavy, or add tofu, seitan, tempeh, or extra “meaty” mushrooms.
Reprinted from the Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites by Naomi Imatome-Yun, copyright ©2015.
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon chili sauce (optional)
1 tablespoon peanut oil
2 garlic cloves, minced
1 ½ cups cremini or button mushrooms, sliced
1 red bell pepper, julienned
¼ cup shredded carrots
¼ cup shredded cabbage (red, green, or Napa)
½ cup snow peas
2 scallions, cut into 1-inch pieces
½ pound lo mein, cooked according to package directions
- In a small bowl, make the sauce by mixing the soy sauce, sugar, sesame oil, and chili sauce (if using). Set aside.
- Heat your wok on high heat until a drop of water sizzles on contact. Add the peanut oil and swirl to coat the wok. Add garlic, cremini mushrooms, red bell pepper, and carrots to the wok, and stir-fry for 3 to 4 minutes, tossing often. Add the snow peas and scallions, and stir-fry for another 2 to 3 minutes.
- Add the lo mein and the sauce mixture to the wok. Toss everything together to combine, and turn off the heat. Serve immediately.
Note: If you don’t have lo mein, you can make this with fettuccine, spaghetti, or even soba noodles with great results.
Thanks to the people at the Blue Zones Newsletter.