How to make Lo Mein | Vegan Option

Описание: Making this one pot lo Mein at home is cheap, easy, convenient and way healthier than take out because we get to choose and control the ingredients used.
Preparing a whole package of noodles means that we can pack the leftovers for lunch or enjoy it for dinner the next day. This is also a great crowd pleaser and the recipe can be easily doubled or tripled for your next party or get together.

This recipe is very flexible and easily adapts to all dietary requirements. You can also have fun attempting different ingredient combinations.

Printable Recipe:
https://cookingwithria.com/2019/12/tr...

Ingredients
1 package noodles (up to 1 lb)
1 tbs sesame oil, for the cooked noodles
1 ½ lbs protein (shrimp or thinly sliced chicken, pork, lamb, beef, tofu)
5 tablespoons oil, divided
1 inch ginger, finely chopped or grated
Hot pepper or pimento peppers, chopped, to taste, optional
1 medium onion, sliced
5 cloves garlic, finely chopped
1 carrot, julienned
2 stalks celery, julienned
1 red and 1 green bell pepper, julienned
1 pint mushrooms of your choice, sliced (4 oz), optional
1 cup baby corn (no preservatives), drained, optional
2 cups broccoli florets, optional
4 scallions, chopped (divide white and green parts)
Salt and black pepper

Sauce – optional
4 tablespoons soy sauce (add 1 tsp dark soy sauce if you like it darker)
2 tablespoons sugar or honey, optional
2 tablespoons hoisin and/or oyster sauce, optional
2 tablespoons rice vinegar or lemon juice, optional
1 tablespoon toasted sesame oil
1 clove garlic minced or ½ tsp garlic powder, optional
1tbs minced bandhania, optional

Instructions
Wash and season protein (meat or shrimp) with 1 ½ tsp salt and ½ tsp black pepper. Wash and prep all veggies and set aside. In a small bowl, combine the ingredients for the sauce and set aside. Stir well to dissolve sugar. Prep work can be done ahead of time. It is important to have all the prep completed as this dish comes together very quickly.
Fill a large pot with 8 cups water, add 1 tablespoon salt, bring to a boil and add noodles. Cook the noodles for the length of time stated on the package, ensuring that it is not overcooked. Pour into a colander to drain. Mix in 1 tablespoon sesame oil (or other oil or butter) and pour the noodles into a wide, flat tray or sheet pan to keep the noodles separated until ready to use.
Heat 2 tablespoons oil in a wok, wide skillet, or other heavy bottomed pot, over medium-high heat. Add ginger, 1 clove garlic (finely chopped) and hot pepper and cook until the edges are golden brown.
Add protein in a single layer, not crowding pan, raise the heat to high and cook until seared, then flip. Do not stir. Cook the other side until seared as well, about 5 minutes total. Remove from the pot and set aside. I like adding the mushrooms mid-way as well to help develop the flavours.
Add another 3 tbs oil to the pot over high heat. When the oil is very hot, add the remaining ingredients -- onion, whites of the scallion, garlic, carrot, celery, bell pepper, corn or other veggies you wish to use. Cook for two minutes, stirring continuously. Veggies should be cooked but still firm. If you are using tough veggies like broccoli, add first.
Immediately add meat or shrimp, noodles, scallions and stir until well combined. Add sauce if using, starting with 4 tablespoons until the desired flavour is achieved. Stir for one minute more. Serve with your favourite pepper sauce and enjoy!


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