Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Asian, Vegan, Vegetarian, Week Nights
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags:
Lo Mein is versatile and easy to make. Make extra for a quick and tasty lunch of leftovers. This recipe calls for mirin, but if you don’t have it on hand you may use dry sherry, sweet Marsala wine, dry white wine, or rice vinegar. If you’re using white wine or rice vinegar you’ll need to add 1/2 teaspoon of sugar for every tablespoon that you use.
- 1 Pound Chinese Noodles
- 3 Tablespoons Sesame Oil
- 3 Green Onions (Diced)
- 2 Cups Chopped Carrots
- 2 Cups Sliced Mushrooms
- 2 Cups Chopped Broccoli
- 2 Cups Bell Peppers
- 3 Tablespoons Mirin
- *Add Or Remove Any Vegetables Or Meat That You Wish
- Sauce
- 9 Tablespoons Soy Sauce
- 3 Tablespoons Sesame Oil
- 3 Tablespoons Sugar
- In small-size bowl combine soy sauce, sesame oil, and sugar. Set aside.
- Add water to large-size pot and bring to boil. Add noodles and cook until done. Drain.
- While noodles are cooking, pour sesame oil in wok or large-size skillet over a medium-high heat. Add diced green onions and cook 1 minute. Add vegetables and stir-fry on medium heat until tender. Add mirin to skillet to loosen browned bits from pan. Stir in cooked noodles. Turn off heat and stir in sauce.
- Transfer to serving bowl and serve.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
