chicken lo mein, Chines, dinner, food, foodie, lo mein, lunch, pork lo mien, postaday2011, recipe, take away, take out, vegetable lo mein
Hubster loves pork lo mein… I love veggie lo mein, but only if it’s homemade. Pumpkin loves mushrooms in his. This week I’ve made lo mein several times, we just can’t seem to get our fill. Or maybe it’s just because we have a lot of bok choy to use. So quick & easy, I can customize it, so we each have our own unique dish.
Young Wifey’s Veggie Lo Mein
1 pkg. Chinese egg noodles, 1 Tbsp. sesame oil, soy sauce or liquid Bragg Liquid Aminos, 1 Tbsp. crushed garlic, 1 tsp. crushed ginger, pat of butter, 2 stalks of bok choy, shredded carrots, mung beans, baby corn, sliced water chestnuts, bamboo shoots, snow peas, zucchini
Bring a pot of water to a boil. Chop bok choy and slice zucchini and set aside. Heat sesame oil in wok over medium high heat. Add veggies to wok, tossing as necessary. Add noodles to water and cook according to package directions. Once the veggies have softened add garlic, ginger and butter. Quickly add noodles & sauce, stir (start with a little sauce, taste and add more if necessary). Allow to simmer a few minutes. Serve hot and garnish with red pepper flakes or sesame seeds.
Hubster’s Pork Lo Mein
Add small pieces of pork to the hot oil, before adding other veggies. Hubster also likes more sauce…
Pumpkin’s Chicken Lo Mein
Add thin slices of chicken and mushrooms to the hot oil. Pumpkin also likes less garlic.
Whatever substitutions or omissions you make, do NOT substitute the sesame oil, it adds too much flavor to the dish.
What on your dinner table?