Lo Mein

My husband loves lo mein, so I figured out how to make it and make it healthier.  This recipe has all of the flavors of lo mein, but without a lot of fat and grease that’s not necessary.  Plus, it’s easy to make and you can find all of the ingredients in any supermarket.  Forgive me that I don’t use a wok.  I don’t own one, but feel free to make this “correctly” in a wok.  Enjoy!

Lo Mein

Sauce:

3 tablespoons hoisin sauce

3 tablespoons soy sauce

3 tablespoons water

2 teaspoons hot sauce or Sriacha hot chili sauce (the plastic bottle with the green top and rooster on it)

Mix ingredients together in a bowl and set aside

Lo Mein:

1 pound thin spaghetti pasta

2 chicken boneless skinless chicken breasts, cut into strips

1 ½ teaspoons ground ginger

4 cloves garlic, minced

1 bunch scallions (green onions) sliced

1 pound cremini mushrooms, sliced (use any mushroom you can find)

1 green (or red) pepper, sliced

1 pound cooked shrimp

2 cups bean sprouts

Salt/pepper

Bring water to a boil in a large stock pot, add salt, and cook pasta according the package directions

Drain and set aside

Season the chicken with salt and pepper

In a greased large skillet set over medium high heat, add the chicken and cook until done

Add the ginger, garlic, scallions, mushrooms, and pepper and cook until softened

Add shrimp, sauce, and pasta and stir fry until warmed through and sauce is absorbed slightly

Off the heat, add bean sprouts and stir in to combine

Serve hot

(you can make this vegetarian by adding snow peas and any other vegetable you like)