Better than take out with this one secret ingredient! This Loaded "House" Lo Mein is quick cooking, easy to prepare and loaded with savory umami flavor!
1/2cupsoy sauce(regular, dark, less sodium, or a blend - I use a blend) See note 1
1tbspoyster sauce(optional) See Note 2
2tspsesame oil
For the Lo Mein:
12ouncesLo Mein noodles(or spaghetti) cooked to package directions
2tspgarlic, minced
1tspginger paste
4green onions, sliced
1/4cupjulienne carrots
1/2cupjulienne red peppers
1/2cupthinly sliced cabbage
1cupsliced mushrooms
2Tbspmirin(Asian sweet cooking wine and rice seasoning)
For the Proteins
6ozshrimp, any variety, peeled and cooked, tails on (i used colossal)
4ozchicken, pounded thin, sliced and saute (or leftover roasted)
4ozbeef steak, pounded thin, sliced thin and sauteed
Salt and Pepper, to taste
Instructions
It's best for this recipe to prepare everything you will need before starting. Chop and measure everything. Once you start cooking, it really comes together fast.
Combine the sauce ingredients together in a small bowl. Set aside.
Cook the noodles according to package directions. Drain and set aside. Using fresh, rinse under cool water, drain and set aside.
Add 1 tbsp oil to a 10 to 12-inch skillet and heat on high until it is good and hot.
Add the shrimp to the hot skillet, season with salt and pepper and cook about 1 - 2 minutes per side; or until the shrimp turn a light pink color and the tails curl in. Remove to a plate and set aside.
Add chicken and saute until the chicken is cooked through and the juices are clear. Remove to the plate with the shrimp and set aside.
Add the beef strips into the hot skillet. Season with salt and pepper. Cook for 1-2 minutes or until your desired doneness is achieved. I saute mine just to a medium. They will finish cooking with transfer heat when they are added back to the pan. Remove to the plate with the chicken and shrimp and set aside.
Now, add the sesame oil into the skillet and add the vegetables plus garlic and ginger. Stir fry until fork-tender, about 5 minutes.
Add the Mirin to the pan. The mirin will bubble rapidly. Allow this to simmer until it is mostly evaporated and the vegetables are tender.
Add the cooked noodles and sauce to the pan- toss to coat.
Return the meats to the pan along and toss to coat with the sauce.
To get a nice browning to the noodles, allow it to sit for 30 seconds or so to allow caramelization, if crispiness in not desired, stir until the noodles are heated through.
Taste and adjust seasonings. If desired, add more soy sauce.
Optional garnishes include scallions, sesame oil, toasted sesame seeds, and sriracha sauce or chili paste (spicy).
Notes
1). I use a blend of dark soy and less sodium (light) soy sauces.2). Oyster sauce is optional but adds a nice depth of flavor and savory background note to the sauce.Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.