Apparently, we’re eating our meal plan backwards this week. Sunday night we made the Beef Enchiladas I was planning on making Friday. Last night, thanks to some still frozen chicken breasts, I cooked up our favorite at home Lo Mein recipe. We follow the original recipe pretty much as is, but you could easily substitute in different vegetables, or even meat if you desired. I think this would be awesome with broccoli and chicken, or peppers, mushroom (yes, I’m obsessed) and steak.
This was the first time we used fresh pasta in the dish. The dried, boxed stuff works (even whole grain) but the fresh pasta absorbs the sauce better and gives the dish a nicer contrast in texture. M has declared that fresh pasta tastes “so much better” every time I’ve cooked with it so I think I’m stuck making my own from now own.
Start your dish by getting your water boiling. You’ll then want to make your sauce so it has a few minutes to sit and let the flavors meld. You need 1/2 cup of chicken broth, three tablespoons of soy sauce, two tablespoons of oyster sauce, 1/2 teaspoon of sesame oil and 1 teaspoon of chile garlic sauce. We were out of chili garlic sauce so I substituted red pepper flakes. Mix the ingredients to combine.
Next up, prepare the rest of your ingredients. You’ll need shiitake mushrooms, thinly sliced, snow peas, one tablespoon of finely chopped ginger, 1 minced clove of garlic, and three or four scallions sliced lengthwise and then cut into 2″ pieces. You will not need a lemon unless you are enjoying a cocktail while you cook dinner, which I was. I recommend it.
Heat a heavy skillet or wok on the stove and add in a hearty pour of vegetable oil. Add in your mushrooms and let them cook about 5 minutes. You want them brown and almost crunchy. You should throw your fresh pasta into your boiling water now too.
See how pretty and brown those shrooms are?
Add in your garlic, ginger, snow peas and fresh pasta. Let it cook for two minutes until your snow peas turn bright green.
Add in your sauce and your green onions and let it cook for five minutes. Your pasta should get some nice brown color to it.
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (or more)
- 12 ounces fresh pasta
- 1/4 cup vegetable oil
- 1/2 pound shiitake mushrooms, thinly sliced
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 6 ounces snow peas
- 3 scallions, halved lengthwise and cut into 2" pieces
- Cook fresh pasta and keep warm.
- Combine chicken broth, soy sauce, oyster sauce, oil and red pepper flakes in a small bowl.
- Heat a heavy skillet or wok with vegetable oil over high heat. Add in mushrooms and cook 5 minutes until golden brown. Add garlic, ginger, snow peas and pasta to the wok. Cook two minutes until snow peas begin to turn bright green. Pour in sauce and scallions. Cook an additional five minutes until noodles begin to brown in spots.