15 minute Lo Mein

So I’ve been really into Asian food lately.

It seems like I go through ethnic spurts every few months. This time last year it was all things German (evidenced here, here, and here). Over the summer it was Mediterranean food (note here, here, here, and here), then Indian food (this is the only one that made it to the blog, I have a lot to learn with Indian spices).

So lately I have been learning how to make homemade wonton soup, ramen, and sticky chicken. Some things may be showing up here in the near future, be prepared.

Today I want to talk about easy lo mein. This is one of those recipes that have been my go to lately since Chuck has been away for work for whole weeks at a time. I like it because I can add, chicken, shrimp, beef or whatever else I feel like and have a totally different flavor profile. I usually make the lo mein and serve it to myself with a side of steamed veggies. This way I can get to meals out of this recipe, who doesn’t want an awesome hot lunch the next day?

So the cooking time on this is actually way less than 15 minutes, however I’m calling it 15 minutes because I’m counting the time it takes to cut the vegetables. If you wanted to make this entire thing in say, 5-10 minutes you could opt for frozen stir fry mix. I’ve totally done this, more than once.

15 minute Lo Mein (Serves 1)

1 tbsp low sodium soy sauce

1 tsp sesame oil

1 clove of garlic, crushed

½ tsp ground ginger

Pinch of sugar

½ tbsp canola oil

½ cup shredded cabbage

½ cup bean sprouts

1 small carrot, julienned

½ a small red pepper, julienned

½ cup sliced mushrooms

½ cup snow peas

1 scallion. Julienned

3 oz lo mein noodles

1 cup broth

Toasted sesame seeds for garnish (optional)

In a small bowl whisk together soy sauce, sesame oil, crushed garlic, ginger, and sugar. Set aside. Heat oil in a large skillet over medium high heat. Add in all vegetables, except the dark green parts of the scallion, and the snow peas. Turn the heat to high and cook for one minute while tossing the vegetables. Stir in the broth and noodles then cover and cook for 3-4 minutes. Add the snow peas. Stir in sauce mixture and toss. Cook until the liquid has evaporated and all of the veggies and noodles are coated, about 1-2 minutes. Remove from heat and top with dark green parts of scallion, sesame seeds and serve.

PS: Tomorrow is Thanksgiving and around here things are busy, what with the NaNoWriMo Challange and all, so I have opted to take the next few days off. I will be back on Dec. 1 with the usual Recently Post. Have a good weekend!

Pin435

Share34

469 Shares

Reader Interactions

Leave a Reply Cancel reply

Footer