If you are not familiar with Lo Mein, Lo Mein is a Chinese noodle dish. The noodles are first cooked and then mixed with a brown sauce and an assortment of vegetables. I had tried this dish at our local Chinese buffet and it was delicious. This recipe did not quite match the flavor I was looking for but it was still good. This dish uses quite a few vegetables and no actual meat. If you would prefer to add a little meat putting in some cooked chicken, pork, or shrimp would be great as well. Vegetable Lo Mein could be the main course or even go great as a side dish with your favorite Chinese chicken recipe. For the noodles, I used linguini but spaghetti or vermicelli will work just as good. Enjoy.
- 8 ounces linguini, spaghetti or vermicelli noodles (cooked until al dente)
- A ¼ cup of vegetable oil
- 1 teaspoon dried red pepper flakes
- 2 cups fresh mushrooms (sliced)
- 1 carrot (peeled and sliced into thin strips)
- 1 red bell pepper (sliced)
- 1 onion (sliced)
- 2 tablespoons garlic (minced)
- 2 teaspoons ginger (minced)
- 1 green onion (chopped)
- 1 tablespoon cornstarch
- 1 cup chicken broth
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- ¼ teaspoon curry powder
- salt and pepper (to taste)
- 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. 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 the sauce has thickened. Season with salt and pepper to taste.
- Mix sauce with cooked noodles tossing to coat and serve.