Lo Mein Noodles
5 years ago, I was hired to create a menu for a burger restaurant concept to be opened in Oklahoma City. Obviously, we were smashing double burgers on the DAILY in our house, just to make sure each recipe was PERFECT. The hubs still looks back at that time as the summer he couldn’t get two feet in the door after work without being handed a cheesy, saucy, drippy burger to dig into for for my daily taste test. It took 3 full months to get 6 burgers tested to perfection.
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Even the recipes I cook in my classes get tested in my kitchen until I’m 💯 happy with them. I once took so long to get a Chicken Scarp recipe right that The Hubs got absurdly sick of eating it and put it on his temporary No Fly list for months. And Chicken Scarp is one of his favorites.
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These recipes I’m slinging’ atcha daily are tested a grand total of ONE TIME. And that’s because we are all working under pressure in real time here. We are all trying to churn out simple, satisfying dishes THREE times a day, mostly from our pantries and always with as little waste as possible. And it turns out, I need you as much as you need me. If you ever make one of my dishes and it cooks up all funky and weird: TELL ME. I’ll work on it and throw it back to you (hopefully) better than before. I always love seeing what you guys are cooking and hearing what you think about it.
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I can tell you with certainty, this lo mein recipe was given to my girlfriends two weeks ago and has been ON REPEAT in their houses ever since. They’ve tested it as written, and with substitutions. Even their 13 year olds have made it with no help. It may not be the recipe for a perfect burger, but it’s been tested by the masses and it’s PERFECT FOR THIS MOMENT. Now get cookin’. I know you’re exhausted. I know you’re over this 3 meals a day thing. YOU’VE GOT THIS AND I’VE GOT YOU COVERED. ❤️😘👩🏻🍳💫
STEP BY STEP PICTURES:
Lo Mein Noodles
Ingredients:
- 4oz any dry pasta noodle (lo mein, spaghetti, bucatini, udon, ramen...ANYTHING)
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons hoisin (or oyster sauce)
- 1 tablespoon mirin (rice vinegar is a decent substitute, but add you will have to add 1 ½ teaspoons additional sugar)
- 1 tablespoon chinese cooking wine ($100 to anyone who has this in their pantry already...use dry sherry, sake or a dry white wine instead)
- 2 teaspoons sesame oil
- 2 teaspoons fish sauce (sub more soy sauce if you don’t have this...but it’s an incredible way to add rich, umami flavor to your food and worth a spot as a pantry staple)
- 2 garlic cloves, minced, pressed or grated
- 2 teaspoons pureed ginger (I like The People’s Organic or Gourmet Garden squeeze tube...or use a ginger knob, peeled and minced)
- 2 teaspoons cornstarch
- Scallions
- Toasted sesame seeds
Instructions:
- Boil water and cook noodles according to package instructions. Meanwhile make the sauce…
- Mix all sauce ingredients in a medium bowl until well combined. Make sure the cornstarch is well incorporated. Place in a medium saute pan and let bubble away for about 2 minutes, just to let the flavors blend and allow the garlic and ginger to cook.
- When pasta is ready, drain and add to the saute pan with the sauce. Toss well in the sauce until the noodles are warmed through and well coated.
- Transfer to a serving platter and top with chopped scallions and sesame seeds.