VEGETABLE LO MEIN

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.