15 Minute Lo Mein

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Hel-lo-lo-mein! This 15-minute wonder is absolutely my new go-to for a quick summer Asian noodle stir fry

Please tell me you guys eat, love, and are generally familiar with Lo Mein.

Maybe you are a Panda Buffet regular and you not only know Lo Mein, but the people at Panda know YOU when you walk in the door and they waste no time piling high your little plastic tray with scoop after scoop of those stir fried noodles while you watch a little protectively from the other side of the glass, because couldn’t they have given you a bigger scoop like they did last time? come on puhleeeease.

or maybe you mostly know Lo Mein from your growing up days because good news, kids! mom and dad are ordering Chinese takeout tonight (yasssss) and little pre-teen you is most definitely going to eat your weight in salty Asian noodles and then revisit it in the fridge, cold, right before bed, amiright?

Or maybe you’ve never had Lo Mein and you’re giving the rest of us all the look right now. I hear you, sitting high up there, saying that you would never eat cold takeout noodles right before bed. There is judgement in your heart. You think you’re not into this whole stir fried noodles and vegetables thing. In which case:

It’s time for you to get Lo Mein in your life, friends. This is your big day. We’ve all been waiting for you. Welcome to your Lo Mein intervention!

Honestly, WHO EVEN KNEW how easy it could be to make Lo Mein at home? And as a follow up to those of you who did already know, WHY DIDN’T YOU EVEN TELL ME?

INGREDIENTS

sauce:

• 2 tablespoons Pearl River Bridge dark soy sauce
• 1 tablespoon Pearl River Bridge light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar

lo mein:

• 4-6 ounces uncooked ramen noodles
• 1 tablespoon sesame oil
• 3 green onions, chopped (separate green parts from white parts – you’ll use both separately)
• 2-3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli
• 1-2 tablespoons mirin

INSTRUCTIONS

1. Sauce: Shake all the sauce ingredients together in a jar.
2. Noodles: Cook the noodles according to package directions. Drain and set aside.
3. Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles – you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions

NOTES

If you want to add a protein, stir fry it first, before the vegetables, then remove from heat while you cook the vegetables. Add back into the pan at the end with the noodles

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