Chinese food. Love it. Love it. Panda Express used to be my go-to when I was rushing home from work and didn’t have any dinner ready and was craving fast chinese food. But when I learned how to make lo mein (my fave), I was like “ok, why haven’t I been making this myself?” It’s so easy and if you make it, you know what’s going in.
Vegetable (or chicken) lo mein is always a favorite at our house. It’s pasta, so I know my daughters and husband will eat it and I can always sneak all kinds of veggies in there and they will eat them up! If you’ve been reading my blog and recipes, you know I like my vegetables chunky and a little big. Just add cooked chicken breast to the recipe below for chicken lo mein. Honestly, I forgot to defrost the chicken breast and didn’t have time, so voila: Vegetable Lo Mein.
Vegetable Lo Mein
- 2 1/2 teaspoons brown sugar
- 1 tablespoons rice wine vinegar
- 1/2 cup soy sauce
- 1 1/4 cups chicken broth
- 1 cup water
- 1 tablespoon sesame oil
- 2-3 tablespoons hoisin sauce
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 (12 ounce) package uncooked linguine pasta
- 1-2 tablespoons vegetable oil
- 2 tablespoons minced fresh ginger root
- 1 tablespoon minced garlic
- 1/2 pound fresh shiitake mushrooms, stemmed and sliced
- 1-2 cups chopped carrots
- 1-2 cups chinese baby corn (optional)
- 1-2 cups chopped sugar snap peas
- 1-2 cups chopped broccoli
- 6 green onions, sliced diagonally into 1/2 inch pieces OR chopped tiny for garnish
- In a medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the brown sugar, vinegar, soy sauce and hoisin sauce.
- In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
- Cook the linguine according to package directions, drain and set aside.
- Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke.
- Add the ginger, garlic, mushrooms, all of the vegetables & green onions, and stir-fry for 2-4 minutes.
- Add the reserved sauce mixture. Simmer until the sauce begins to thicken, about 2-4 minutes.
- Add the reserved noodles and toss gently, coating everything well with the sauce.