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Lucky Lo Mein
8 is a very lucky number - at Chinese New especially. So, we are going to use our favorite Lo Mein recipe and include 8 lucky ingredients.
2 tablespoons vegetable oil
10 ounces shiitake mushrooms, stemmed and thinly sliced
1 small head Napa cabbage, sliced crosswise into ¼-inch-wide shreds
6 ozs snow peas
1 red bell pepper, cored and thinly sliced
1 cup frozen pea, carrot, corn or succotash medley, thawed
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1/3 cup low-sodium chicken broth
4 tablespoons soy sauce
4 tablespoons oyster-flavored sauce
2 9-ounce packages fresh Chinese egg noodles
2 tablespoon toasted sesame oil
6 scallions, thinly sliced
Coarse sea salt and freshly ground black pepper
Have all the veggies cut, prepped and ready to go.
Place a pot of water to boil.
In a nonstick skillet, heat oil over high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes.
Stir in cabbage, snow peas and bell pepper and cook until cabbage wilts, about 2 minutes. Keep stirring - it really helps the cabbage.
Add carrot, pea, corn medly – sir 1 more minute.
To make a sauce, stir ginger and garlic into vegetables and cook until fragrant, just 30 seconds.
Stir in broth, soy sauce, and oyster sauce and bring to a simmer. Remove from heat, cover, and set aside.
Add 1 teaspoon of salt and egg noodles to boiling water and cook, stirring often, until noodles are slightly underdone, or about 2 minutes.
Drain the noodles and return them to the now empty pot.
Toss noodles with sesame oil.
Add cabbage mixture to the pot, return to medium-high heat, and cook until noodles are heated through, only 1 minute.
Season with salt and pepper. Top with scallions and serve.