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
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
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.