Lo Mein

I had to ask my favorite Asian for assistance this week because we don’t have great Asian food in Suffolk, and sometimes I just need some lo mein. I had to ask before I share this you in case I was breaking some super-secret Asian rule. It’s not that serious is what my husband said so here we are getting into the delicious Asian flavors. Let me know if you want me to do a series of Asian dishes.

Anyways, here’s a short intro if you don’t know where lo mein origin story. It originates in Hong Kong and was brought to America as immigrants moving here. My understanding is our idea for Chinese food buffet that we love so much is like street food or their version of food trucks. Normally the noodles are the heaviest or carbiest (not sure if that’s a word or not) part of this dish but can be switched out for a keto ramen noodle. I normally use udon noodles but that’s my preference.

Well now that we know a little about where lo mein comes from, let’s jump into how to make it. First cut up the vegetables and meat that you want to be in it. I use garlic, ginger, onion carrot celery cabbage and cilantro; for everything to cook at the same time you need to cut them thinly. Occasionally, will add some chicken thighs into it but when you add meat you need to make cornstarch almost paste with the meat which is equal parts cornstarch oil and water also cut your meat thinly, so it cooks quickly. If you’re using meat cook that first in a pan with, I’d say like a quarter cup of canola oil it’ll cook in about 3 minutes per side; then add the ginger and garlic to cook for a few seconds before adding the rest of the vegetables. Cook the noodles according to the package I think the udon noodles cooked for like 5 mins in already boiling water. Add light and dark soy sauce about half and half so probably like a quarter cup of each to the vegetable pan then deglaze the pan with either dry sherry, brandy, rice wine vinegar, or Shaoxing wine is traditionally what’s used. Add some brown sugar and a splash of starchy cooking water to help the sauce stick to the noodles, sesame oil, and oyster sauce. I left it out because Alex is allergic to shellfish, so I use more soy sauce instead. Add the noodles and toss in the vegetable mixture and meat if you use it. Serve hot and top with scallions and sesame seeds if you want.

As always if you have any questions, comments, or concerns please feel free to contact me via email or comment below. Be Blessed!