Lo Mein
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The other day I was trying to figure out what to do with some left over pork loin I had in my fridge. I came across this recipe for Lo Mein at Blog Chef. I didn’t have everything the recipe called for so I just improvised with what I had in the house. It worked out wonderful.
My only complaint was that it was a little too spicy for me. My lips burned after each bite. So next time, I’ll cut the red pepper in half. This recipe will work well using leftover and what you have in the house. Be create and use what veggies you have. Below I included the original recipe with my alterations added.
Here is what you need to make the
Lo Mein
- LINGUINE, SPAGHETTI OR VERMICELLI NOODLES (I USED FETTUCCINE)
- VEGETABLE OIL
- DRIED RED PEPPER FLAKES
- FRESH MUSHROOMS
- CARROT
- RED BELL PEPPER
- ONION
- GARLIC
- GINGER
- GREEN ONION
- CELERY
- CORNSTARCH
- CHICKEN BROTH
- HOISIN SAUCE
- HONEY
- SOY SAUCE
- CURRY POWDER
- SALT AND PEPPER
- YOU CAN ADD ANY LEFT OVER MEAT IF YOU WANT. BEEF, CHICKEN OR PORK
Lo Mein
Real Mom Kitchen
Ingredients
- 8 ounces linguine spaghetti or vermicelli noodles, cooked until al dente (I used fettuccine)
- ¼ cup vegetable oil I just used enough to coat my pan
- 1 tsp dried red pepper flakes I would cut this in half unless you like things really spicy
- 2 cups fresh mushrooms sliced (I didn’t have any of these)
- 1 carrot peeled and sliced into thin strips (didn’t have these either)
- 1 red bell pepper sliced (I had some red and yellow)
- 1 onion sliced
- 2 Tbsp garlic minced (I only used 1 Tbsp. 2 sounded too much)
- 2 tsp ginger minced
- 1 green onion chopped (I didn’t have this)
- I added 1 stalk of celery sliced
- 1 Tbsp cornstarch
- 1 cup chicken broth
- ¼ cup hoisin sauce
- 2 Tbsp honey
- 1 Tbsp soy sauce
- ¼ tsp curry powder
- salt and pepper to taste
- You can add any left over meat if you want. Beef chicken or pork would work well. I used 6 thick slices of pork loin.
Instructions
- In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger (or whatever veggies you have). Stir fry until tender. Add in green onion and stir fry for 1 minute.
- Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste. (I warmed up my left over meat in the microwave and added it here)
- Mix sauce with cooked noodles tossing to coat and serve. (Makes 4 servings)
Tried this recipe?Let us know how it was!
