Lo Mein

Here is the recipe Jesse and I use for lo mein. Sometimes we use whole wheat pasta, which is a little more filling and adds a nice texture to an ordinarily slimy product. This recipe is from the Washington Post.

1/2 pound chicken, pork, or beef, thinly sliced
Cornstarch for sprinkling
4 T canola oil
12 ounces Chinese egg noodles (or 8 ounces spaghetti)
3 ounces shredded Chinese cabbage (or regular cabbage)
1 stalk green onion, thinly sliced
1/4 tsp minced ginger
1/4 tsp minced garlic
3 tsp oyster sauce
1 tsp soy sauce (we use the "less sodium" version--for some reason this always tastes salty)
1 tsp dark soy sauce (we usually sub hoisin sauce or just double the regular soy)
1/2 tsp sesame oil
2 ounces bean sprouts

Put the meat slices in a bowl, sprinkle them with cornstarch and 2 tablespoons of oil and marinate for 10 minutes.

Bring a large pot of water to a boil. Cook noodles according to directions, drain, and rinse with cold running water. Drain again.

Place a wok over high heat. Add the remaining two tablespoons of oil, and stir-fry the meat until cooked, three to four minutes. Add the cabbage, green onions, ginger, and garlic, and cook until fragrant.

Add the noodles, oyster sauce, soy, and sesame oil, and continue stir-frying over high heat. Add the bean sprouts, stif-fry a minute longer, and serve. Eat with chopsticks.