I’ve made variations of Asian-American food for a while, but this little Laura version of Lo Mein has been a favorite this summer. I can fix it for a quick lunch. My grandbabies like it. I even enjoy it cold.
I’m not anywhere close to a professional, and I improvise a lot with the tools (and ingredients) I have. Someone in my household prefers we don’t “clutter” the kitchen with gadgets. The first time I cooked this, I reviewed a few recipes, then came up with my own version.
I start with julienne vegetables. I typically will use onions and carrots. Today, I used half of a red onion and 2 large carrots.
I start with olive oil in a skillet. Once heated, I add the vegetables. As they cook, I stir frequently, add some sea salt, then some garlic shortly before they are done. I typically leave a little crunch to the carrots. Then, I set them aside.
While I saute the vegetables, I start boiling the water for the noodles. I add a little olive oil and a pinch of sea salt to the water before putting the noodles in the water. I use regular angel hair pasta or spaghetti – whatever I have in the pantry. I let the noodles boil, but not too soft.
After draining the noodles, I use the same skillet where I sauteed the veggies. I add olive oil to the pan prior to the noodles. The sauce (honey, soy sauce, red pepper flakes and garlic) is poured over the noodles. I stir that around on medium high heat, and add the veggies to the noodles.
When I fix this for dinner, I will usually add chicken medallions over a bed of the lo mein.
This reheats well the next day in a skillet or the microwave. Pretty awesome for a quick lunch while doing chores around the house.
VEGGIE MIX
- 8 ounces angel hair pasta or spaghetti noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 carrots, julienned
- 1/2 onion, julienned
- Other vegetables (bell pepper, broccoli)
- 1 tsp salt
FOR THE SAUCE
- 1 tablespoon olive oil
- 2 tablespoons sodium soy sauce, or more, to taste
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 tablespoon red pepper flakes
DIRECTIONS:
- In a small bowl, whisk together soy sauce, honey, and red pepper flakes; set aside.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Heat olive oil in a large skillet or wok over medium high heat. Add bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes.
- Stir in egg noodles and soy sauce mixture, and gently toss to combine. Let everything cook together for about 1-2 minutes.
- Serve immediately.