Anything Lo Mein
photo by bad kitty 1116
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 226.79 g linguine (or any long pasta you like)
- 44.37 ml hoisin sauce
- 59.14 ml chicken broth
- 29.58 ml soy sauce
- 9.85 ml toasted sesame oil
- 4.92 ml cornstarch
- 29.58 ml vegetable oil
- 14.79 ml finely chopped fresh ginger
- 1 medium onion, halved lengthwise and thinly sliced
- 226.79 g mushrooms, thinly sliced (optional)
- 118.29 ml thinly sliced carrot (optional)
- 236.59 ml broccoli floret (optional)
- 236.59 ml sugar snap pea, halved (optional)
- 1 head bok choy, cut
- 453.59-566.99 453.59-566.99 g shrimp or 453.59-566.99 g pork, cut into bite-size pieces
directions
- 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.
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Reviews
-
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!