Stir-Fried Noodles with Meat and Vegetables

Lo Mein is a classic stir-fried noodle dish that originated in Chinese cuisine and has become popular worldwide due to its delicious flavors and versatility. The beauty of Lo Mein lies in its simplicity and adaptability – you can use a variety of meats, vegetables, and even tofu to create your own personalized version. This quick and easy recipe offers a delightful combination of tender noodles, succulent meat or tofu, vibrant vegetables, and a savory sauce that brings everything together.

With its delightful blend of textures and rich umami flavors, Lo Mein makes for a satisfying and wholesome meal that can be prepared in just 30 minutes. Whether you’re a seasoned cook looking to expand your culinary repertoire or a beginner seeking a flavorful and approachable recipe, Lo Mein is a fantastic addition to any home cook’s repertoire. Get ready to enjoy the irresistible aroma and taste of this delightful stir-fried noodle dish that will surely become a family favorite.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• Salt
• 12 ounces fresh Chinese egg noodles or about 8 ounces dried Chinese wheat noodles or spaghetti
• 3 tablespoons peanut or neutral oil, like grapeseed or corn
• 8 ounces beef, chicken, pork, shrimp, tofu, or whatever you prefer, very thinly sliced and cut into 2-inch-long strips
• 2 tablespoons soy sauce
• 1 large onion, thinly sliced
• 1 pound chopped broccoli florets or chopped asparagus
• 1 red bell pepper, cored, seeded, and cut into thin strips
• 1 tablespoon minced garlic
• 2 teaspoons minced or grated fresh ginger
• 1/2 cup chicken stock or water
• 1/2 cup unsalted cashews, roughly chopped, or shelled whole peanuts (optional)

INSTRUCTIONS:

1. Bring a large pot of water to a boil and salt it. Cook the noodles until tender but not mushy, about 4 minutes for fresh noodles, longer for dried, then drain and quickly rinse under cold running water. Toss with 1 tablespoon of the oil to prevent sticking and set aside.
2. Soak the meat in the soy sauce.
3. Put another tablespoon of the oil in a deep skillet over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the broccoli and red pepper and cook, stirring occasionally, until the broccoli is crisp-tender, 5 to 8 minutes.
4. Add the garlic and ginger and cook for 1 minute, stirring almost constantly. Remove this mixture from the pan.
5. Add the remaining oil to the pan and turn the heat to high. Drain the meat (reserve the soy sauce), add to the pan, and cook, stirring occasionally, for about 1 minute.
6. Add the reserved soy sauce, along with the chicken stock, and stir. Add the drained noodles, vegetables, and nuts. Toss to mix and reheat, then serve.

TIPS:

• If you prefer a vegetarian option, tofu works wonderfully in this recipe, especially spiced and pressed tofu or frozen tofu.
• Customize the vegetables according to your taste and seasonal availability. Besides broccoli and red bell peppers, other options like snow peas, carrots, mushrooms, and bok choy can be great additions.
• Adjust the level of spiciness and flavor by adding a touch of chili oil, Sriracha sauce, or crushed red pepper flakes.
• Feel free to experiment with different sauces to toss with the noodles. You can try a combination of soy sauce, oyster sauce, hoisin sauce, or sesame oil to create diverse flavor profiles.