Lots of Lo Mein in a Lo Mein-less City

Confession… there are those moments in life when all you want to do is order some Chinese takeout, cuddle up on the couch and enjoy a night in. But, when Chinese take out is literally non-existent where you live (true, for me) then you are left with no other option but to take out in and whip up a batch at home! But don’t worry, it’s not as hard as you think. Trust me, this one is a keeper!

The Sauce:

  • 1/4 cup Soy sauce (regular or low sodium)
  • 2 Tbsp Dark Soy sauce
  • 2 Tbsp Sesame oil
  • 1 Tbsp Sirracha
  • 1 Tbsp sugar

The Main Dish:

  • 3 medium carrots (juliened)
  • 1 medium onion (sliced thin)
  • 1 250 gram package of mushrooms (sliced)
  • 250 grams chow mein noodles (or spaghetti if you can’t find)
  • 2 Tbsp of vegetable (or canola) oil (not olive oil — the flavor is a bit too strong for this dish)

Here’s How to Prepare It:

For the sauce (combine all the ingredients in a bowl ahead of time and then pour over the noodles. But if you forget or if you’re in a hurry, you can definitely add them one by one. Just be sure to stir well so all the flavors really come together.

Boil the noodles in a pot of salted water for approximately 8-10 minutes. Drain, rinse with cold water and set aside.

While they noodles are cooking…

Pour the vegetable oil into a large wok or fry pan. Add the onions and carrots and sauté until they are translucent and soft.

Add the mushrooms to the pan and sauté until they are tender.

Pour half of the sauce over the vegetables and stir. Then add the noodles and pour the remaining sauce on top and stir gently, being sure to coat all of the noodles and vegetables with sauce.

Taste & fall in love with your food! (haha! j/k but no seriously, it’s good!



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