Everything Lo Mein
"Again, a Rachael Ray Recipe. This looks delicious."
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons water
- 2 teaspoons hot sauce
-
Everything Lo Mein
- 1 lb spaghetti
- salt
- 1⁄4 cup vegetable oil, divided
- 2 large eggs, beaten
- 3 chicken breasts, cutlets thinly sliced into strips
- 3 thin cut pork chops, thinly sliced into strips
- black pepper
- 2 teaspoons ground coriander
- 2 inches fresh ginger (chopped or grated)
- 4 garlic cloves, finely chopped
- 6 scallions, cut into 3-inch lengths then sliced lengthwise
- 1⁄2 lb shiitake mushroom, chopped
- 1 red bell pepper, cut into quarters, seeded, then sliced
- 1 (8 ounce) can sliced water chestnuts
- 2 cups fresh bean sprouts or 1/2 lb shredded cabbage
directions
- Mix together sauce ingredients and reserve.
- Bring pasta water to a boil, salt water and cook spaghetti to al dente.
- While pasta is cooking, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown; remove and reserve.
- Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry for 4 minutes.
- Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes.
- Drain and add pasta and eggs to the skillet. Pour sauce over spaghetti and toss to combine.
- Turn off pan; toss 30 seconds to let the liquids absorb.
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Reviews
-
Absolutely wonderful! I did fry everything a bit longer than in the recipe, and the dish came together really beautifully. -
I have made this several times since I own the Rachael Ray book it is in (Express Lane Meals). I think it is a wonderful, versatile recipe and it is in my regular rotation. I love that it's a one-dish meal, and I just use what I have on hand for meat-chicken, pork, or both. I love the flavor and my kids (4 and 6 year olds) will eat it, which is a plus. I typically leave out water chestnuts and shiitake mushrooms because I never have them. I still think it's great! -
Ok first the proportions for me are way wrong (this definitely serves more than 4!) and the flavors weren't what I was hoping for. -
I made this as a vegetable lo mein as I was serving egg rolls with meat on the side. I added a can of baby corn, broccoli florets, julienned carrots, and bamboo shoots. I also omitted the hot sauce. I found the amount of fresh ginger & garlic a little overpowering, especially in the leftovers the next day. I will definitely cut those back to better suit our tastes next time, but I will be making this again. It is a terrific "use what's on hand" recipe. Thank you for posting it. -
It tasted great,I used no meat,added 1lb frozen orient.vegs,+added more hot sauce+some splenda,+1 more g. pepper-might add shrimp, etc some time,but did add 2lbs sliced mushrooms for the meat this time.
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RECIPE SUBMITTED BY
I grew up in Dallas, TX, and lived in Summerville, SC, a town right outside of Charleston, for a while. I am now living back in TX, in Hallsville, right outside of Longview. I am a strong Christian and I love the LORD with all of my heart. I sing and play the piano, and I love cooking and baking.
