My favorite thing about my husband is that he takes our family recipes and makes them taste even better. He just has this knack. One of the dishes he really makes well is vegetable Lo Mein. It’s the opposite of what you get at Chinese restaurants, all the vegetables are crisp, the noodles are al dente, and the dish isn’t dripping with oil. It’s pretty healthy too. You can add any veggies and proteins you want to the dish, it’s very versatile.
Mushrooms (mostly Baby Bellas and a handful of shitakes)
1 garlic clove
Julienne carrots and snow peas. Chop scallions and garlic. Slice the mushrooms.
Cook noodles (use a good handful) like you would pasta, until the noodles are al dente. Make sure to rinse noodles with water when they are done so that you remove the starchiness.
Scramble eggs in a pan or wok. Add a dash of salt and white pepper. Cook and place in separate bowl.
Change to high heat. Add some vegetable oil to the pan and cook the mushrooms until they start emitting some liquid (about 5 minutes). Add some soy sauce, cook for another 1 minute and a half. Set aside in a separate bowl.
Add a little bit more oil to the pan, add carrots, and cook for 5 minutes. Add snow peas, scallions, and garlic. Stir all ingredients frequently so that garlic doesn’t burn. Add noodles, mushrooms, and eggs. Mix everything together. Add a generous amount of soy sauce, but add in small batches so you don’t overtake the dish with soy sauce. Add a 1/2 tablespoon of sesame oil. Add 1 tablespoon of rice wine. Keep mixing and add soy sauce until you achieve a flavor/saltiness level that you want.
Serve. Add Sriracha for additional tastiness.