Lo Mein... ish.

I won't pretend to actually know that much about the recipe I'm about to share with you. While we cooked my friend Claire and I were joking about how our attempts at creating Asian food are simply "white girl Asian food" because neither of us know all that much about the specific characteristics of each culture's cuisine. Sure, we can both distinguish Thai menus from Japanese menus from Chinese menus from Vietnamese menus, etc. but when it comes to distinguishing specific ingredients it gets blurry. In a standard grocery store you get the "Asian Food" isle, and everything is just jumbled on the shelves so we grabbed at what sounded good and created this delicious mess of Asian-ish food.
 
Despite our slight lack of knowledge as to what exactly we were making, this dish left us anxious for the next moment our stomachs signaled there was room to eat more. A few staple condiments and sauces plus a handful of fresh toppings strewn together created this giant bowl of salty, sweet, umami goodness that was just what we needed after a surprisingly chilly day out. Think first day of fall, but raining.
Lo Mein... ish (recipe for one bundle of noodles)
1 package of Lo Mein (only use one bundle of noodles)
1-2 tbsp sesame oil
1-2 tbsp low sodium soy sauce
fish sauce*
sweet and spicy chili sauce
1/2 c fresh chopped shitake mushrooms
1/4 c cashews
1 scallion
1/2 c fresh chopped pineapple
1 tsp white sesame seeds

-Bring a small pot of water to boil, then cook the noodles halfway until just malleable, then drain the water, rinse the noodles, and set aside
-Bring half of the sesame oil to medium heat in a large pan or wok
-Cook the mushrooms in the sesame oil for about 3 minutes, then add the cashews and continue to cook for another 3-4 minutes
-Add the noodles to the pan and add the remainder of the sesame oil (use more if necessary), stir all the ingredients thoroughly
-Add half the soy sauce and continue to cook and stir occasionally (to prevent sticking) for another few minutes or until the noodles are thoroughly cooked
-Transfer everything in the pan to a large bowl
-Add around 6-8 shakes of fish sauce* (optional for a vegan option) and anywhere from 2-4 tbsp of the sweet and spicy chili sauce according to your personal preference
-Mix all the ingredients thoroughly in the bowl
-Add the scallions and pineapple, then continue to mix
-Lastly, sprinkle the sesame seeds and mix, then serve!

5 comments :

Shulie 8/26/12, 3:48 PM  

Love those two first photographs I do not know why I can't view the rest, must be my rickity old computer. Love the recipe!!

[Reply]
sweet road 8/26/12, 4:05 PM  

@ShulieI'll check into it and see if there's something wrong

[Reply]
Linda 8/31/12, 10:07 AM  

You can't go wrong with soy sauce and scallions! One of my favorite ways of eating noodles is mixing it with a lot of scallions, ginger, soy sauce, and rice vinegar. SO good!

[Reply]
Cathleen 9/2/12, 12:32 AM  

Wow, what a combination! This looks fantastic!

[Reply]
sweet road 11/4/12, 4:42 PM  

@Linda That sounds so yummy! What perfect ingredients.

[Reply]

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