How To Make Easy Lo Mein By Rachael
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Use whatever cooked protein you have on hand in Rach's easy, vegetable-packed lo mein that's tossed in a yummy Asian sauce.
Need some ideas? Try scrambled eggs cooked in a drizzle of oil, pulled rotisserie chicken, shrimp cooked in neutral oil with a sprinkle of 5-spice powder, chopped cooked pork or beef, or firm tofu browned in neutral oil.
- ½ cup bone broth (stock or vegetable broth)
- About 2 tablespoons dark soy sauce (Rach's go-to is Pearl River)
- About 1 tablespoon light soy sauce (Rach's go-to is Pearl River)
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar or superfine sugar
- 1 teaspoon chili garlic sauce or hot sauce of choice
- 1 to 1 ½ inches peeled ginger, grated or minced
- 2 cloves garlic, grated or minced
- 3 tablespoons neutral oil
- ½ pound mushrooms, such as hen-of-the-woods, shitake or white, sliced
- 12 ounces fresh spaghetti or linguini or Chinese egg noodles
- 2 teaspoons sesame oil
- 1 sweet/bell pepper, quartered lengthwise, seeded and sliced
- 1 large carrot, julienne sliced or matchsticks
- 2 cups cabbage, thinly sliced
- 1 cup bean sprouts
- 1 bunch scallions, sliced on slight bias, whites and greens separated
- 1 ½ to 2 cups cooked protein
- Toasted sesame seeds, for garnish
For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles.
For the lo mein, bring a large pot of water to boil for pasta.
Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes. Drop noodles or pasta into pot, cook about 3 minutes.
Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes. Drain pasta, add to vegetables, and add sauce and cooked protein. Toss to combine and serve topped with scallion tops and sesame seeds.