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Rach shares a new MYOTO (make your own takeout) recipe: an easy, flexible recipe for lo mein, which is cause for excitement as she shelters at home in the Adirondack mountains (read: takeout isn't an option!).
"Lo Mein translates to stirred noodles in Cantonese. I use beef flank steak in this take-out-style, big-flavor, fun-to-eat meal, but it can be made with any protein: lean pork, boneless chicken breast, shrimp or sliced extra-firm tofu. I buy fresh and dried lo mein or thin Chinese noodles in 500 gram packages online, or you can substitute egg spaghetti, wheat spaghetti or thin spaghetti if Chinese noodles prove difficult for you to find." –Rach
For the protein and marinade, combine the cornstarch and baking soda with a splash of water to make a slurry, add to a plastic bag with soy sauce and oil, add protein and coat evenly, then refrigerate a minimum of 30 minutes and up to a few hours.
For the sauce and noodles, whisk up sauce: soy and oyster sauces, sesame oil, cornstarch, Shaoxing, stock or broth, white pepper and sugar.
Bring water to boil and cook noodles, then leave in strainer in sink.
Heat a large skillet over medium-high to high heat with 1 tablespoon oil, add protein and brown, remove from pan, wipe, add remaining oil and cook vegetables and peppers first a minute or 2, add ginger, garlic and scallions, toss a minute more, then add sauce and protein to pan. Rinse noodles under water to loosen, shake and add to pan, toss a minute or so more. Serve from pan.