Who doesn't love Lo Mein?!?! This is our ultimate comfort food, when ordering Chinese Food we can't resist getting Lo Mein. While we love Combination Lo Mein, this recipe is excellent with one kind of protein or all three! Always delicious and never disappointing.
Lo Mein Noodles
Ingredients:
-2 cups flour, plus more for dusting
-1 tsp salt
-2 eggs, whisked
-3 tbsp water, plus more for mixing
Instructions:
1. In a medium mixing bowl that has a lid preferably, mix together flour and salt.
2. Whisk together egg and 2 tbsp water and slowly pour into the flour, while whisking it into the flour. There should be some leftover flour at the bottom of the bowl.
3. Continue to add water a little at a time into the bowl and knead until all the flour has been combined into one large dough ball. Don't add too much water, or it will overwhelm the flour.
4. Cover the bowl with a lid or plastic wrap if you don't have a lid, and let the dough rest and rise for 30 minutes.
5. Dust a clean surface with flour and place dough ball on surface. Using a rolling pin flat out the dough for a few minutes, then reshape into a ball. Place back in the bowl with the lid on and let the dough rise at room temperature for another 30 minutes.
6. After 30 minutes, take out the dough and roll out completely with a rolling pin. The dough should be flat and only about 1/4 inch thick. Dust both sides of the dough.
7. Fold the dough over on itself about 3 or 4 times and then use a sharp knife to cut the dough into thin, even strips. Unfold the strips and dust with flour.
8. In a large pot, boil water. Put Lo Mein Noodles in the boiling water and boil until the noodles are al dente.
Chicken, Shrimp, or Beef Lo Mein
Ingredients:
-Lo Mein Noodles, see recipe above
-1 tsp chili sesame oil
-1/4 cup vegetable oil, or enough to cover the bottom of the pan
-1 lb chicken or beef, sliced thinly or shrimp deveined, cleaned, with the tail off
-1 red bell pepper, julienned
-3 celery stocks, cut at a thin angle
-1 tsp ginger, minced
-3 cloves garlic, minced
-1/2 cups water
-1/4 cup soy sauce
-2 tbsp oyster sauce
-1 tsp crushed red pepper flakes
-1 tbsp vegetable oil
-2 tbsp cornstarch
-8 oz carrots, thinly sliced
-1 onion, cut into long slices
-1 cup bean sprouts
-green onions, diced
-Chili oil and red pepper flakes for topping (optional)
Instructions:
1. Mix cooked noodles in a bowl with chili sesame oil, until the noodles are completely coated in oil.
2. Put the noodles in a skillet over medium heat and cook until the noodles are slightly crispy, about 2 minutes.
3. In a large wok or skillet, heat vegetable oil over medium high heat. When the oil is heated, toss the meat into the skillet and cook until the protein is cooked through.
4. Remove the meat from the skillet and put on a plate off to the side until ready to use. Leaving the oil in the pan.
5. Put the pepper, celery, ginger, and garlic to the pan and cook until the peppers are just soft.
6. Combine the water, soy sauce, oyster sauce, red pepper flakes, and vegetable oil into the skillet and mix. Slowly add the cornstarch, whisking to prevent clumping.
7. Add in carrots and onion and saute until the veggies are just soft, about 1-2 minutes, before re-adding protein and noodles to the wok.
8. When the noodles are almost ready, add in bean sprouts and green onions and toss until ingredients are combined.
9. Serve topped with chili oil and red pepper flakes for spice.
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