Tender eggs noodles, with sautéed mushrooms, veggies and coated with a homemade soy based sauce.
One of my favorite take out cuisines has always been Chinese food. But sometimes when you’re craving take out but there is no take out in sight, it is time to get creative in the kitchen and whip up your own creation.
This recipe is my version on a classic dish. The perfect balance of soy sauce, sesame oil and rice wine vinegar, the flavor of these noodles is undeniably delicious.
While I created a vegetarian mushroom Lo Mein, this recipe can most certainly be customized to suit your dietary needs and wishes by swapping a vegetable protein, like tofu, or poultry, meat or seafood. Regardless what you use, it is going to be delicious!
Here’s the recipe:
- 1 T sunflower oil
- 1 c sliced mushrooms
- 1/3 c carrots (juliened)
- 1/3 c white onion (thinly sliced)
- 2 scallions (finely chopped)
- 1 c cooked egg noodles
For the sauce:
- 2 T soy sauce
- 1 T dark soy sauce
- 2 tsp rice wine vinegar
- 1 T sesame oil
In a wok or a large frying pan, add the oil, mushrooms, carrots and white onion and sauté until the vegetables are tender.
To make the sauce: stir together the soy sauce, dark soy sauce, rice wine vinegar and sesame oil and set aside.
Then add the pre-cooked egg noodles and pour over the sauce and toss thoroughly to ensure that the sauce covers all of the vegetables and noodles.
Pour onto a serving platter and garnish with the scallions.
Serve & Enjoy!