I’m back in the saddle this week, back at work and back to the daily grind. Kind of like the song… “back to life, back to reality”. For me, that also means back in the kitchen, back behind the camera and back with you guys. Three things I really love!
After looking at my meal planning this week, one thing is very apparent: this is the week for pasta! I made it last night with my Pesto Linguine with Chicken and tonight I made Easy and Simple Lo Mein. P.S – There is pasta is my soup for tomorrow night’s dinner. EEK! So much yummy pasta.
So, tonight I cooked up some Easy and Simple Lo Mein. It can be made vegetarian; however, I prefer to use some protein in it. A few different options are egg, chicken, beef or even tofu. This really is a simple dish to make that can be different each and every time. A few basic ingredients, some you may even have in your pantry, and you can make this Asian inspired dish that will delight your taste buds and wow your family.
Easy and simple Lo Mein that has all the feels of your favorite take out but none of the guilt. Using basic ingredients in your pantry and fridge, you can whip this meal together in no-time for dinner.
- 1 tbsp Sesame Oil
- 2 tbsp Dark Soy Sauce
- 2 tbsp Light Soy Sauce
- 1 tsp Sugar
- 1 Cup Carrots Julienne/chopped
- 1 Cup Sliced mushroom Roughly chopped
- 1 Cup Red pepper Sliced thin/chopped
- 4-6 Green Onions Dice both green and white parts/keep seperate
- 2-3 tbsp Mirin
- 6 oz spaghetti noodles Spaghetti, Linguine, Dry Ramen or Lo Mein Noodles
- Sesame seeds For garnish
- 1 Egg Use 1 egg per person
- 1-2 Chicken thighs, boneless/skinless Chopped into 1 inch pieces
In a large pot, cook pasta according to package directions. Once cooked al dente, drain and set aside.
In a small bowl, whisk together all the ingredients for the sauce. Set aside.
In a medium or large pan, over medium heat, add some sesame oil. Once heated, add the chicken. Cook until browned and set aside.
In a bowl, whisk the eggs together. In the same pan, add the eggs and cook over a medium heat until the eggs are scrambled to your preference. Once cooked, set aside with the chicken.
Using the same pan, add all the veggies except for the green onions (they are for garnish!). Sauté the veggies for 5-7 minutes, or until they are tender to cut with a fork.
Add the Mirin (Rice Wine) to the pan and stir.
Next, add the chicken and eggs back to the pan and stir. Add the pasta to the pan along with the reserved sauce. Slowly, add the sauce, using only about 1/2 the sauce to ensure you get the taste you desire. (I used the entire small bowl of sauce - it's that delish!)
Cook for a 2-3 more minutes. Stir the veggies, pasta and protein to ensure it is coated evenly with the sauce. Plate immediately and garnish with green onions and sesame seeds.
Other options to add: Baby corn, spinach, cabbage, orange/yellow pepper, broccoli.