Tuesday, June 9, 2015

Homemade Lo Mein Cheaper and Faster (possibly healthier) than Delivery

Random series of events this weekend put me in very close proximity to H Mart...an Asian market with produce up the ying yang. I love this place because they have stuff traditioanl American grocery stores might not...like fresh lychee, dragon fruit, long beans (super long string beans) among other things. None of which I picked up this day but they did have a vegetable tray on sale for $2.99...containing carrots, peppers, broccoli, cauliflower and snap peas...DEAL I'll take it...I picked up some catfish, some shrimp then came across some fresh lo mein noodles (also on sale for $1.49).

DIGRESSION- I LOVE LO MEIN...the vegetables, the sauce, the noodles, the texture of it all ahh...so when I saw I had lo mein noodles and all the vegetable fixings for a great lo mein I was more than excited to put it together and here's what I did...

Spicy Pork and Vegetable Lo Mein

Ingredients (in order of use)

Put on a pot of water to boil the noodles

4 tbsp Hoisin Sauce
2 tbsp Sirachi
1 tbsp Ginger Juice
2 tbsp Water
3 tbsp Soy Sauce
2 tbsp minced garlic

Mix the above ingredients in a small bowl and set aside

1.5 tbsp Sesame Chili Oil (spicy! You can use regular sesame oil)
2 pork sausage (casing removed)

Heat a large saute pan on medium heat, add sesame oil and pork, cook until no longer pink


I sliced all of these ingredients with my food processor (time saver) Note: I don't give measurements because this is customizable to what you like...In retrospect, I would have increased my vegetable to noodle ratio.

Add these ingredients to the pan with the pork and stir fry until onions are soft. Then add the sauce we set aside earlier and the "softer" vegetables listed below.

Snap Peas
Savoy Cabbage (shredded)

Continue to stir fry and while the vegetables are cooking add the lo mein noodles to the boiling water. Let the noodles cook for 2-3 minutes then remove from water and add immediately to the saute pot with vegetables.

DO NOT DISCARD NOODLE WATER- I added some of this water to the finished lo mein to make it more saucy. The water helped thicken the sauce....Voila! LO MEIN.

Mind you... I used pork sausage because I defrosted them earlier in the week thinking they were breakfast sausage. You could substitute any other protein or none at all and make it vegetarian. The choice is yours!!

1 comment:

  1. Sounds Delishes. I think I was Asian in another life!