Photo is my own. Recipe by Rachel Ray.
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- rounded tablespoons hoisin sauce
- tablespoons dark soy sauce
- tablespoons water
- teaspoons hot sauce
- lo mein:
- pound of spaghetti--i use thick spaghetti
- salt to taste
- cup vegetable oil, divided
- large eggs beaten
- chicken cutlets thinly sliced into strips
- thin pork chops thinly sliced into strips
- black pepper
- teaspoons ground coriander
- inches fresh ginger, chopped or grated
- cloves garlic finely chopped
- green onions cut into 3 inch lengths then sliced lengthwise
- pound shitake mushrooms, chopped
- red bell pepper cut into squares, seeded and sliced
- small can sliced water chestnuts
- cups fresh bean sprouts or 4 generous handfuls of shredded cabbage--your choice.
1Put the water on to boil for the noodles. Cook spaghetti until al dente or a little more if you wish. Make the Lo Mein sauce and set aside.
2Heat 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 set aside.
3Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet.
4Pour Lo Mein sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb. Enjoy!
5Cook's Tip: You can use either all chicken or all pork in this recipe, too, if it is a main dish meal. It is good both ways.