Chinese take out? Chinese stay IN. For this Lo Mein, I realize you may not have all these ingredients on hand, but it’s something to keep in mind the next time you shop or order Peapod, InstaCart, etc. I had canned Chinese vegetables in my pantry (young corn, bamboo shoots, straw mushrooms, etc.) and a package of udon noodles, but you could use other pasta in a pinch. Next, I used other veggies I had…red peppers, celery, scallions, and bok choy. Asparagus, broccoli…anything you might have and think would work. We added chicken breasts, chopped. (See recipe about adding protein.) My family loved it and this dish was quickly empty. Good in-a-pinch dinner! Thank you pinchofyum! 👩🏻🍳. https://pinchofyum.com/lo-mein. ***
2 tablespoons dark soy sauce (sub regular soy sauce if needed)
1 tablespoon light soy sauce (sub regular soy sauce if needed)
1 teaspoon sesame oil
1 teaspoon sugar
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
Sauce: Shake all the sauce ingredients together in a jar.
Noodles: Cook the noodles according to package directions. Drain and set aside.
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!