Recipe by PcuIcuRn
This is my family's favorite Lo Mein recipe. We love the versatility. Add any veggies or meat you want.
Top Review by bad kitty 1116
Yum! This recipe was great! I was looking for a vegetable lo mein to serve with thai basil grilled chicken and shrimp skewers, so I didn't use the meat in this. I used about 12 ounces of the linguine noodles and used a vegetable combination of onions, carrots, broccoli and cabbage because those are what I had. I can't wait to try changing this up with the other vegetables suggested. I added garlic (4 cloves) minced in with the ginger. I added the ginger and garlic in at the end of stir frying my vegetables because I didn't want to overcook the garlic. The sauce for this is great-I picked this recipe because it used Hoisin sauce, which I love. I also love the versatility of this recipe and look forward to making it many more times. My hubby and I couldn't wait to eat the leftovers the next day-I wished I had more! Thank you so much for posting this recipe and sharing it with us!
- 1⁄2 lb linguine (or any long pasta you like)
- 3 tablespoons hoisin sauce
- 1⁄4 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon finely chopped fresh ginger
- 1 medium onion, halved lengthwise and thinly sliced
- 8 ounces mushrooms, thinly sliced (optional)
- 1⁄2 cup thinly sliced carrot (optional)
- 1 cup broccoli floret (optional)
- 1 cup sugar snap pea, halved (optional)
- 1⁄2 head bok choy, cut
- 1 -1 1⁄4 lb boneless skinless chicken breasts or 1 -1 1⁄4 lb shrimp or 1 -1 1⁄4 lb pork, cut into bite-size pieces
- Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
- In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
- Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and bok choy. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
- Heat the remaining tablespoon of oil in the pan. Add chicken (or other meat) and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
- Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.