Prep 25 mins
Cook 0 mins
We really like this at our house. It's nice to get away from meat once in awhile and all the flavors involved in this Lo Mein don't make you miss a thing. Simple and Delicious!
- 1 medium onion, halved from pole to pole, each half cut into eight wedges
- 4 ounces shredded cabbage
- 4 ounces sliced mushrooms
- 1 1⁄2 teaspoons garlic
- 1 1⁄2 teaspoons minced fresh ginger
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil, divided
- 4 cups of leftover cooked spaghetti (about 8 oz uncooked)
Lo Mein Flavoring Sauce
- 1⁄4 cup chicken broth
- 1⁄4 cup soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 dash hot red pepper flakes
- 1 teaspoon sugar
- Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
- Three to four minutes before stir–frying, turn on the exhaust fan and increase the heat to high.
- Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
- Add the mushroom, sir fry until tender crisp, about 1 minute.
- Add the cabbage, stir-fry about 1 minute or so longer.
- Stir in garlic and ginger.
- Transfer vegetable mixture to a plate and set aside.
- Put the remaining 1 T. of oil in the skillet; heat until shimmering.
- Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
- Serve immediately.
This is an awesome base recipe! Any chef can play with this and make it their own. My veggies were onion, cabbage, bok choy and bean sprouts. I also add some hot chili sauce b/c we like extra serious spice. I followed the instructions and was wondering... What happened to the 1 tbls. soy sauce listed under ginger? I just added that to my veggies before removing them. Topped with sesame seeds. Thanks for posting this gem!
Made this for 2013 Zaar Cookbook Tag and I am so glad I did. DH and I really enjoyed this. I followed the instructions except for adding a few more vegies (sugar snap peas, slivered carrots and part of zucchini). Will be making this again. Thank you for posting.
My family loved this; my husband especially. I made a few changes. I doubled the recipe and used 1 head of bok choy for the cabbage. I also ditched the mushrooms and added a can each of sliced water chestnuts, baby corn and bamboo shoots and 1 cup of peas and carrots. I also used vegetable broth in place of the chicken broth to keep this vegetarian. No pepper flakes and used splenda for the sugar. I wanted the sauce to thicken so it would coat the pasta better so I added some corn starch. I cooked the pasta fresh so I stir fryed everything and then added the pasta to the pan with the veggies and then added the sauce. This was a very beautiful dish; light and tasty; perfect for summer, and easy to make. I'll make this again; thanks for posting.