I just cooked my first batch of Lo Mein. It was pretty good. I'm a little upset with myself. All these years, I have been paying chinese take out prices for $1 dollars worth of stuff.
Anyway I used a package of what my grocery store called chinese noodles. Well they tasted and looked a lot like ramen noodles. These were more yellow I think.
The general recipe I used this time (bear in mind that I haven't settled on my recipe yet.) was as follows.
I marinated strips of meat ( this time pork from a tenderloin, will be different next time) in soy sauce and corn starch (next time will use some wine too like the recipe called for. I didn't have any).
I hydrated some dried mushrooms (I used shitakes, I couldn't find those black ones) in some beef broth.
I cut a few green onions on the bias. I stir fried all e ingredients in a hot non stick fry pan until the meat was done.
I added the pound of cooked, cold noodles to the pan (1/3 pound dry) and added 1/2 cup water 1 tbl soy sauce and a hand full of spinach leaves. You are supposed to add some bean sprouts or more veggies here but I didn't have em. maybe next time).
I stirred every thing around to mix it until the noodles warmed up and the spinach wilted and the sauce was incorporated into the noodles and served it.
I knew you folks would want to know what i did. Any suggestions? I am really curious about the noodles. I have found lots of recipes that just tell you to use spaghetti or even linguine noodles. What do you people think about the noodles. I am tempted to just use ramen next time.
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