Pantry Lo Mein

Made entirely of pantry staples, this basic lo mein recipe can be enjoyed on its own or tossed with your favorite stir-fried, steamed, or microwaved vegetables for instant vegetable lo mein any day of the week—see the three variations below for suggestions. If you don’t have time to cook vegetables, toss with a few thinly sliced scallions and sprinkle with chopped peanuts for a delicious main dish. Dried lo mein noodles, known as lao mian or ban mian in Mandarin, or lou mihn in Cantonese, are typically egg-free. For a saucier lo mein, double the sauce ingredients.

MAKES 4 SERVINGS

1⁄2 tablespoon reduced-sodium soy sauce

1⁄2 tablespoon vegetarian oyster sauce, dark soy sauce, or mushroom soy sauce

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon light brown sugar

1⁄4 teaspoon salt

1⁄8 teaspoon onion powder

1⁄8 teaspoon garlic powder

1⁄8 teaspoon crushed red pepper flakes (optional)

Freshly ground black pepper, to taste

8 ounces lo mein or other thin egg-free Chinese noodles, cooked according to package directions until al dente, drained

In a small bowl, combine the soy sauce, oyster sauce, oil, sugar, salt, onion powder, garlic powder, red pepper flakes (if using), and pepper. Let stand a few minutes to allow the flavors to blend; stir again.Place the hot cooked lo mein noodles in a serving bowl (or return to the cooking pot) and add the sauce mixture, tossing well to combine. Serve at once.

{PER SERVING} Calories 233 • Protein 8g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 44g • Dietary Fiber 1g • Sodium 288mg

{VARIATIONS}

To make Golden Pepper and Mushroom Lo Mein: In a wok or large nonstick skillet, heat 1 teaspoon peanut oil and 1 teaspoon toasted (dark) sesame oil over medium-high heat. Add 1 (8-ounce) golden bell pepper, thinly sliced, and 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced; cook, stirring constantly, 2 to 3 minutes, or until softened. Add 3 scallion greens, cut into 1-inch lengths, and 1⁄4 cup low-sodium vegetable broth; cook, stirring constantly, 2 to 3 minutes, or until peppers are crisp-tender and liquid is reduced by about half. Add to the hot cooked lo mein noodles immediately after the sauce mixture, tossing well to combine. Serve at once.

To make Spinach and Mushroom Lo Mein: In a wok or large nonstick skillet, heat 1 teaspoon of peanut oil and 1 teaspoon of toasted (dark) sesame oil over medium-high heat. Add 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced, and 2 scallions, white and green parts, thinly sliced; cook, stirring constantly, until mushrooms are tender and have released their liquid, about 4 minutes. Add 6 ounces torn baby spinach leaves, 1⁄4 cup low-sodium vegetable broth, and 1⁄2 teaspoon sugar; toss and stir 30 seconds, or until spinach begins to wilt. Add to the hot cooked lo mein noodles immediately after the sauce mixture; toss well until the spinach is wilted. Serve at once.

To make Easy Mixed Vegetable Lo Mein: Cook 1 (12-ounce) bag of fresh or frozen stir-fry vegetables according to package directions; drain and toss with 1⁄4 cup low-sodium vegetable broth and 1⁄2 tablespoon toasted (dark) sesame oil. Add to the hot cooked lo mein noodles immediately after the sauce mixture. Serve at once.

hancheng

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