VEGETABLE LO MEIN
This is the first meal I've made since I put my kitchen back together, which was exactly two hours ago. And when I say put back together, I mean reclaim my living room, scrub paint off the kitchen floor (I did cover it, paint just has a way of getting through), and scrub paint off my table and chairs and ceiling lights.Before you think I'm a complete idiot, please note this is my first cabinet re-do with a spray gun. It was more like a fire hose until we figured some things out. And in my defense, those items were on the other side of the [small] kitchen--and really, not to point any fingers, but it was my husband's pulling the paint gun.
I was so hoping to show off my cute cabinets, the same way I shamelessly showed off my new Kitchen Aid last year during a post, but alas, the doors are not hung, and you really don't want to see my exposed shelves.
Just not appropriate.
What? Oh, this is a food blog? Sorry, I'm just a little excited about making this delicious meal in my almost-done kitchen.
I really did love this dish!
I love lo mein in restaurants, but I'm usually disappointed when I try to make it at home. It tastes too much like just soy sauce with ginger and brown sugar. But not this time!
I though the flavor was very authentic and the recipe was fast, easy, and deliciously fresh. It was also super filling! And did I mention my kids loved it too?(I'm thinking something other than cereal for dinner again played a role in their opinion--but still!)
I'm giving it five stars. Here's my break-down.
What I loved: Authentic taste, easy, and fresh.
What I did different: Skipped the ginger and sriracha sauce. Ginger on purpose, but I actually had sriracha sauce and just forgot to put it in at the end. Oh well, maybe that made it more kid-friendly. I also added an extra teaspoon or two of cornstarch. I've found that in this cookbook, the cornstarch they call for is just never enough. I also halved the amount of cilantro.
I found this made way more than six servings, but I'm not complaining!
Here's the recipe:
VEGETABLE LO MEIN
SERVES 6
White noodles are traditional in lo mein; however, you can substitute 12 ounces of whole-wheat spaghetti.
3/4 cup low-sodium chicken broth
4 1/2 tablespoons oyster-flavored sauce
1 1/2 teaspoons cornstarch
12 ounces spaghetti
salt
1 tablespoon canola oil
1 pound shiitake mushrooms, brushed clean, stemmed, and halved
1 head napa cabbage (about 2 pounds), halved, cored, and sliced crosswise 1/2 inch thick
2 red bell peppers, stemmed, seeded, and cut into matchsticks
6 scallions, sliced thin
1 tablespoon grated fresh ginger
3 garlic cloves, minced
3 tablespoons minced fresh cilantro
1 1/2 tablespoons toasted sesame oil
1/2 teaspoon sriracha sauce
4 1/2 tablespoons low-sodium soy sauce
(**Sorry, I'm not trying to be fancy with this format, it just does its own thing when I add pictures! I've been trying to fix it but its getting late and I need to get this post up. I hope its not too confusing!)
1. Whisk the broth, soy sauce, oyster-flavored sauce, and cornstarch together in a bowl.
2. Bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain the noodles and leave in the colander.
3. Meanwhile, heat the canola oil in a large Dutch oven over high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
4. Stir in the cabbage and bell pepper and cook until the cabbage is wilted, about 2 minutes. Stir in the scallions, ginger, and garlic and cook until fragrant, about 30 seconds.
5. Rewhisk the broth-cornstarch mixture to combine, then stir into the pot. Bring to a simmer and cook until the sauce has thickened slightly, 1 to 2 minutes. Add the cooked pasta, cilantro, toasted sesame oil, and sriracha and toss until combined and hot. Serve.
Check out some of the other Table Talk members who joined us this week:
1. | Janet | 3. | Amanda | 5. | Jen. O | |
2. | Michelle | 4. | Valerie |
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