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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had. Ingredients:
1 (8 ounce) package spaghetti |
1 teaspoon dark sesame oil |
1 tablespoon peanut oil |
4 cloves garlic, minced |
1 tablespoon minced fresh ginger root |
4 cups mixed vegetables |
1 pound flank steak, thinly sliced |
3 tablespoons reduced-sodium soy sauce |
2 tablespoons brown sugar |
1 tablespoon oyster sauce |
1 tablespoon asian chile paste with garlic |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
2. Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
3. Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.
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