Photo is my own. Recipe by Rachel Ray.
- 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.
How to Make LO MEIN
- 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.