Lo Mein is another one of those foods that I really enjoy making, because it is just as easy to make a little as it is to make a lot. I enjoy making a lot so that I have leftovers all through the week. It is a little bit expensive to get some of the things that you need for it, but once you have some of those special ingredients, you can make it over and over again.
Ingredients
8 ounces dried Chinese egg noodles (in a pinch, I've used spaghetti before)
1/2 cup vegetable stock
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced gigner
1/4 cup chopped green onions
1 chopped yellow onion
1/4 cup sliced rep pepper
*You can add as many other things as you want to this recipe. I have added brocilli, bean sprouts, soy beans, peanuts, etc. before. You can also add meat and substitute the vegetable stock for chicken stock if you wish.
Directions
Drop the noodles into boiling water and cook 3 1/2 to 5 minutes. Drain, rinse with cold water, and set aside.
In a bowl, combine vegetable stock, soy sauce, and sesame oil. Set aside.
Heat wok over high heat. When hot, add vegetable oil, swirling to coat the sides. Ass garlic ginger, green onions, and yellow onions. Cook until fragrant. Add the red pepper (I used preserved red pepper, if you use fresh, you should add it in along with the onions).
Add the sauce and noodles. Gently toss until heated through, and the sauce has thickened. Serve.
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