Hel-lo-lo-mein! Lo meain reminds me of growing when, “Good news, kids! We’re ordering Chinese takeout tonight!” These were always special nights, and I would always eat my weight in salty Asian noodles. And several hours later I would revisit the container in the fridge, cold, right before bed. I’m not sure if I like lo mein better hot or cold. Anyone with me?
However, I don’t order lo mein as much as my inner pre-teenager would like. But when I got a craving the other night, I decided that I should learn how to make that dish on my own. It would be healthier and filled with fresh vegetables, and hopefully still satisfy the craving of Asian comfort food. The recipe below does all of that and more. It is flavorful and fresh at the same time, but still has the simple essence of a classic lo mein. Best news: It’s so much quicker, tastier and healthier than take-out! At home lo mein FTW!
Ingredients
- 12 ounces, thin dried Chinese egg noodles or spaghetti noodles
- 2-3 tablespoons sesame oil sauce
- 3-5 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 ½ tablespoons hoisin sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon Sriracha
- 1 1/2 teaspoons honey
- 1 tablespoon peanut or vegetable oil
- 1 1/2 tablespoon minced garlic
- 1 tablespoon minced or grated fresh ginger
- 1 yellow or sweet onion, sliced thinly
- 2 chicken breasts, sliced thinly and marinated in Asian seasonings (optional, leave out for a vegetarian option or substitute pork if you wish)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 small can of water chestnuts, chopped
- 1 cup yellow pepper, sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 3 tablespoons sesame seeds
- 3 scallions, cut into 2-inch lengths
Instructions
- Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
- While the noodles are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice wine vinegar, Sriracha and honey and set it aside.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry until aromatic, about 30 seconds. Add the onion then the chicken and cook until chicken is done, about 5 minutes.
- Add the rest of the veggies and sauce and cover the wok to steam for about 5 minutes. Remove the cover, add the noodles and stir to combine. Taste, and adjust the seasonings to taste (I needed more sesame oil, soy sauce and Sriracha). Top with bean spouts, sesame seeds and green onions and serve warm.
