Lo Mein Recipe
I love Chinese food! I often make Lo Mein with leftover tidbits of meat. It is a great way to stretch a small amount of meat! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Lo mein is the ultimate leftover makeover. You can use your family’s favorite meat and veggies to make this quick, one skillet meal. I typically use pork or chicken and the combination of vegetables varies throughout the year. In the spring and summer, use fresh cabbage, zucchini, yellow squash, green pepper, and in the winter, use frozen mixed veggies of corn, carrots, beans, and peas. Lo mein is a year-round favorite that you can vary to suit your family’s tastes. Use leftover pork roast or chops or chop up the roasted or rotisserie chicken you served the night before. Steamed shrimp is delicious in lo mein, too.
This dish is quite versatile since the measurements for the noodles, veggies, and meat are approximate. If you have less noodles and more vegetables, that’s fine. You can even prepare meatless lo mein. Just keep soy sauce, sesame oil, hoisin sauce, and rice vinegar on hand, and you’ll be able to throw lo mein together in no time.
- 2 T olive oil
- ¼ c. white onion, chopped
- 1 garlic clove, minced
- 2 c. vegetables (frozen or fresh, chopped)
- 2 t. rice vinegar
- ¼ c. sesame oil
- ¼ c. soy sauce
- 2 T. hoisin sauce
- 1 T. honey
- 2 c. cooked noodles (linguine or spaghetti)
- 1 ½ c. cooked meat (pork, chicken, shrimp, your choice)
- Soy sauce and hot sauce to taste
- Garnish with sesame seeds and chopped green onion
In a large skillet or wok, saute onion and garlic in olive oil over medium-high heat. When onions are transparent, add vegetables and next 5 ingredients, stirring well. Cook 5 minutes or until veggies are crisp-tender. Add noodles and meat and toss together. Serve immediately with garnish.