Everything Lo Mein

Again, a Rachael Ray Recipe. This looks delicious.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Sauce

• 3  tablespoons hoisin sauce
• 3  tablespoons dark soy sauce
• 3  tablespoons water
• 2  teaspoons  hot sauce

• Everything Lo Mein

• 1  lb spaghetti
•  salt
• 1⁄4 cup  vegetable oil, divided
• 2  large eggs, beaten
• 3  chicken breasts, cutlets thinly sliced into strips
• 3  thin cut  pork chops, thinly sliced into strips
•  black pepper
• 2  teaspoons ground coriander
• 2  inches fresh ginger (chopped or grated)
• 4  garlic cloves, finely chopped
• 6  scallions, cut into 3-inch lengths then sliced lengthwise
• 1⁄2 lb shiitake mushroom, chopped
• 1  red bell pepper, cut into quarters, seeded, then sliced
• 1 (8 ounce) can sliced water chestnuts
• 2  cups fresh bean sprouts or 1⁄2 lb  shredded cabbage

Directions

1. Mix together sauce ingredients and reserve.
2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.
3. While pasta is cooking, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown; remove and reserve.
4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry for 4 minutes.
5. Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes.
6. Drain and add pasta and eggs to the skillet. Pour sauce over spaghetti and toss to combine.
7. Turn off pan; toss 30 seconds to let the liquids absorb.