Andre Morris

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Pretty darn good lo-mein recipe


  06:30:16 pm, by Andre Morris   , 351 words  
Categories: Mush

Pretty darn good lo-mein recipe


I've always been a huge fan of lo-mein, but most of the Chinese restaurants in the area fall short in the taste category for me. I've only eaten at a few restaurants that had outstanding lo-mein, and those are far away. So when Yuyi, a friend of mine from China, recently shared some of his lo-mein preparation tips with me I had to try it for myself. It sounded too tasty to pass up! Taking his suggestions to heart, with just a handful of ingredients available from local grocery stores and one hour of prep time, I ended up with an unbelievably tasty meal. Now I'm going to pass on my recipe to you.

Quick and easy lo-mein

Two pounds of traditional spaghetti
2 large carrots
3 large sticks of celery
Small package of bean sprouts
1 TBSP parsley flakes
1 TBSP garlic
3 TBSP Soy sauce
3 TBSP Seasoned rice vinegar
Dynasty oyster flavored sauce
Vegetable oil

Boil the 2 pounds of spaghetti in a large pan until soft
Pour the noodles into a strainer and run under cold water until they cool
Place the noodles into a large mixing bowl
Grate the carrots and celery into small chunks and mix in with the noodles
Mix the bean sprouts in with the noodles
Stir and season the noodles with parsley flakes and Garlic
Stir in the soy sauce and seasoned rice vinegar
Now mix in the oyster sauce a little at a time, mixing well and season to taste
Heat a frying pan and place a thin layer of vegetable oil at the bottom
Add in noodles, frying over medium heat until hot
Serve and enjoy!

For a tasty side dish, boil bok choy in water and season with soy sauce.

PS: This recipe makes a LOT of lo mein. Only fry the noodles you think you're going to eat. Seal the rest of the noodles in an air tight container and refrigerate, the next time you want to have them, simply take them out and fry them with oil over medium heat. They should stay fresh for up to a week in your fridge.

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