We love lo mein but we can’t afford to get takeout every week nor do we want MSG that’s often in it.
My teen daughter complained the other day that holidays at our house are boring because we don’t ever have special meals. She said we cook too well at ordinary times to do anything extraordinary at holidays.
I’m hurt, but she’s not wrong.
This easy lo mein is pretty healthy and natural and comes together in a pinch!
It’s pretty easy to make lo mein at home and we add in the veggies and meats we like, customized for everyone.
I usually buy a bag of shredded carrots. I slice onions and bell peppers very thin.
The kids like the crunch of water chestnuts and baby corn.
You can add any veggie you like to customize.
I add some napa cabbage or some greens to steam as the last step.
I often top the bowls of lo mein with chopped green onions and sesame seeds.
I often use leftover chicken or stirfry up a quick batch of marinated chicken breast or shrimp. You can use tofu or any or no protein for frugal meals.
We often just use a box of cheap spaghetti, but the Asian lo mein noodles really are superior.
I tend to make a quick sesame teriyaki sauce that pleases everyone’s taste buds. Those of us who like a bit of spice just add some chili garlic sauce at the table.
This quick and easy meal is a crowd-pleaser.
- 1 package spaghetti
- 1 can water chestnuts, sliced or chopped
- 1 can baby corn, sliced
- 1/2 bag chredded carrots
- 1/2 head Napa cabbage, chopped or baby bok choy or spinach or whatever
- 1/2 medium bell pepper, sliced
- 1/2 medium onion, sliced
- 1/2 cup mushrooms, sliced
- 2 chicken breasts, sliced into bite-sized pieces or shrimp or pork or beef or tofu
- 1/2 c Tamari
- 1/4 c sesame oil
- 1 clove crushed garlic
- 1 t grated ginger
- 1/8 c brown sugar
- 1/8 c Mirin or sherry
- Marinate chicken or other protein: 2 T soy sauce and 1 T sesame oil. Add 1 T sugar. Toss in 1-2 T cornstarch. It should make a paste coating the meat.
- Boil a pot of salted water. Prepare noodles according to package instructions.
- Heat 1-2 T peanut or other mild oil in wok or large pan. Saute carrots and onions. Add peppers, water chestnuts, corn, mushrooms. Drain vegetables in a colander or on paper towels.
- Heat 1-2 T oil in pan. Saute chicken in batches until cooked through. Drain in colander or on paper towels.
- Heat sauce in pan and combine with noodles, vegetables, chicken. Use tongs to gently coat every noodle with the sauce.
- Add in Napa cabbage or other greens to steam the last minute. Divide into pretty bowls. Sprinkle with chopped green onions and/or sesame seeds. Season with chili garlic sauce to taste.
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