Try this Easy Lo Mein Recipe recipe, or contribute your own.
- 4 cloves garlic minced
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon oil
- 1 tablespoon dark soy sauce
- 2 tablespoon light soy sauce
- 1 cup sliced cremini mushrooms
- 1 cup snow peas
- 1 lb lo mein egg noodles or spaghetti
- 1 small carrot julienned
- 2-3 cups baby spinach
- thinly sliced green onions to finish
- Carbohydrate 3.18442639126177 g
- Cholesterol 0 mg
- Fat 15.82015579743 g
- Fiber 0.749246134832631 g
- Protein 1.52377143126772 g
- Saturated Fat 2.08038213825084 g
- Serving Size 1 1 Serving (164g)
- Sodium 636.036314468264 mg
- Sugar 2.43518025642914 g
- Trans Fat 0.765613616925783 g
- Calories 158 calories
Step-by-step
- In a small bowl or measuring cup, whisk together the soy sauces, sesame oil, and sugar. Set aside.
- Cook lo mein or whichever noodles you are using, according to the package. Drain well.
- Heat the oil over medium heat and add the garlic and cook, stirring occasionally until slighly golden.
- Turn up the heat to medium high and add the mushrooms, cooking and tossing occasionally, until soft.
- Add the carrots and snow peas and toss for 1-2 minutes, until just brightly colored.
- Mix in the noodles, spinach, and sauce.
- Toss until well combined, sprinkle on the green onions and enjoy immediately!
Swapping the traditional egg noodles for standard spaghetti alters the starch release and liquid absorption rate significantly, requiring careful attention to the boiling phase. Stir-fried noodle dishes rely on precision and heat management to prevent common kitchen failures. Understanding how to handle moisture and pan temperature ensures a successful outcome.
- Boil the noodles one minute under the package instructions to prevent mushiness when the pasta hits the hot wok or skillet.
- Drain the pasta thoroughly in a colander, shaking out excess water so the diluted sauce coats the strands instead of pooling at the bottom of the pan.
- Cook the minced garlic over medium heat until it turns slightly golden, watching closely because burnt garlic introduces bitterness to the entire dish.
- Turn the burner up to medium-high before adding the mushrooms to sear them properly rather than steaming them in their own liquid.
- Toss the baby spinach in at the very end with the noodles and sauce so the greens wilt uniformly without releasing excessive water.
Texture depends on strict adherence to cooking times and continuous movement over high heat. Proper execution yields tender-crisp vegetables and evenly coated noodles without soggy patches.
