Thursday, October 8, 2009

Vegetable Lo Mein

Last week I recieved an email from a reader who asked if I had any lo mein recipes. I haven't made traditional lo mein before, but after she asked, I was instantly craving it!
I looked through many recipes online, and found some with oyster sauce, some with hoisin, and all with a little soy sauce or mirin. I wasn't sure what would give me the most authentic lo mein, so I knew I might have to try a few recipes to perfect it.
I am pretty certain that hoisin isn't in traditional lo mein that you'd find at a Chinese take out restaurant, so I decided to try the oyster sauce.
While it was still a good dish, it wasn't exactly what I was looking for. Do you have a recipe for le mein that's just like take out? I'd love to try this again.

For this recipe, I added some vegetables I had on hand, but some other options are water chestnuts, bean sprouts, baby corn, carrots, and bok choy. I used udon noodles because I couldn't find fresh lo mein noodles.

Vegetable Lo Mein

6 oz. udon noodles
1 tbsp. EVOO
1 tsp. sesame oil
2 garlic cloves, minced
1 red bell pepper, sliced
6 oz. snap peas, sliced
4 scallions, chopped
2 tbsp. soy sauce
2 tbsp. oyster sauce
Pinch of crushed red pepper flakes
1 block of firm tofu, cubed

Cook udon noodles according to package directions, drain and set aside.
Heat a wok over medium-high heat.
Add EVOO, sesame oil, red pepper, snap peas, tofu and crushed red pepper.
Stir fry for 2-3 minutes, be careful not to burn anything.
Add noodles, scallions, soy sauce and oyster sauce.
Toss to combine and distribute sauces, plate and serve.


Aysha said...

Yummy recipe and colourful too!

Suzie said...

Any ideas for substituting oyster sauce for something vegetarian instead? Thank you!

Kelly said...

Sounds delicious. Given that American Chinese food isn't that authentic anyway I think slight adjustments are totally allowable.

Joanne said...

I love vegetable lo mein but without all of the high calorie badness that it usually comes with when you order takeout. Looks delicious! I think maybe it needs some rice vinegar to give it that tangy sweetness. Let me know if you try it.

Jennifer Q said...

Thanks for posting this Ashlee! I'm going to try it one day this week!