Sunday, December 9, 2012

Everything Lo Mein

For the sauce:
   3 rounded Tbl hoisin sauce
   3 Tbl dark soy sauce
   3 Tbl water
   2 tsp hot sauce

For the Lo Mein:
   1 lb spaghetti
   Salt and black pepper
   1/4 cup vegetable oil, divided
   2 large eggs, beaten
   3 chicken breast cutlets, thinly sliced into strips «
   3 thin cut pork chops, thinly sliced into strips «
   2 tsp ground coriander «
   2" fresh ginger, chopped or grated ((if using the spice, 1/2-1 tsp will do the trick)) «
   4 cloves garlic, finely chopped «
   6 scallions, cut into 3" lengths, then sliced lengthwise «
   1/2 lb shiitake mushrooms, chopped «
   1 red bell pepper, cut into quarters, seeded, then sliced «
   1 small can sliced water chestnuts
   Either: 2 cups fresh bean sprouts or 4 generous handfuls of shredded cabbage

Mix together sauce ingredients and set aside.

Bring salted water to a boil for pasta, then cook to al dente.

While pasta cooks, heat a tablespoon of vegetable oil over high heat in a large, non-stick skillet. When oil ripples, add beaten eggs and scramble them to light golden brown. Remove from the pan and set aside.

Season the meat with S&P and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry for 4 minutes. Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes, then drain and add pasta and eggs to skillet. Pour sauce over the noodles and toss to combine. Turn off pan and toss an addtional 30 seconds to let liquids absorb.

Recipe courtesy of ~ Rachael Ray

So I haven't made this in forever, but I have made it a few times and it's a really good meal. I promised my friend Stan I would post it for her to hopefully assist with some of those week night cravings for a good noodle (without the guilt trip that comes along with that little white carton).

I have a « next to a few of the ingredients. I will make you aware that I am not 100% sure why they are marked on my recipe, but I am pretty sure that they are the items that I felt were necessary. If you go to the website, there are a bunch of reviews of the recipe (which I always love reading, btw- this is how I end up making half of my recipes because of other people's trial/error!) - everyone suggests of course using whatever vegetables you like, etc. I would recommend that as well, but really feel that these few ones are must-haves. Also great news about this one - is you can make it vegetarian so easily!


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