Ingredients for making lo-mein
- Egg noodles 150 grams
- Olive oil 1 tablespoon
- 2 cloves of garlic
- Fresh champignons 200 grams
- Sweet red pepper 1 piece (large)
- Carrot 1 piece
- Peas siliculose 1/2 cup
- Young spinach 3 cups
For the sauce
- Soy sauce 2 tablespoons
- Sugar 2 teaspoons
- Sesame oil (can be replaced with olive) 1 teaspoon
- Ground ginger 1/2 teaspoon
- Hot ketchup 1/2 teaspoon
- Main Ingredients Carrot, Pepper, Spinach, Mushrooms, Pasta
- Serving 2 servings
- World CuisineAsian, Oriental
Frying pan, spatula, saucepan, colander, kitchen knife, cutting board, tablespoon, fork, bowl.
Step 1: Cook the noodles.
Boil water in a large pan and boil egg noodles in it until fully cooked. I won’t call the exact time, since usually, along with other instructions, it is written directly on the packaging of pasta.
After cooking, discard the egg noodles in a colander and let it sit for a while on the weight, so that the glass has excess water.
Step 2: Prepare the other ingredients.
Rinse the vegetables thoroughly, peel the carrots, peppers from seeds, and peel the garlic cloves. Then cut all prepared ingredients into thin strips (strips). In addition to green peas, it will be enough to rinse and trim the ends.
Rinse young spinach too. Since its leaves are very small, they, like peas, can be put whole in the dish.
Step 3: Fry the vegetables.
In a pan (wok is best, but not everyone has it on the farm, so an ordinary one will do) heat the vegetable oil and pour mushrooms into it.
Then add carrots, bell peppers and garlic. All the while stirring, fry the vegetable over medium heat for 5-6 minutes.
When the other vegetables are slightly softer, add young spinach and pea pods to them. Keep cooking still 2-3 minuteswhile still stirring constantly.
Step 4: Bring Lo-Main to full readiness.
Along the way, mix in the bowl all the ingredients for the sauce, thoroughly whipping them with a fork.
Remove the pan from the freshly fried vegetables in the pan and put the boiled egg noodles into it. Season everything with sauce.
Mix everything well (most conveniently with special forceps, but if they are not, wield a tablespoon and a fork). The sauce should completely cover the noodles and vegetables. As soon as this happens, the finished lo-main can be served at the table.
Step 5: Serve Lo-Maine.
Lo-Maine is a very satisfying dish, so this is one of the ideal options for a quick lunch. And it’s not some kind of semi-prepared foods, but a tasty full-fledged hot!
Lo-Maine need to eat while it is still hot, so delicious. In this variation, egg noodles in combination with mushrooms are very nutritious, and the presence of spinach and other vegetables makes this dish not only tasty, but also healthy. Therefore, you can safely cook lo-main for lunch and dinner, and if you double or triple the amount of ingredients, then you can cook such a dish in 20 minutes, which will be able to feed a large family before full.
Enjoy your meal!
- Lo-Maine can be prepared with chicken, shrimp or beef, the main thing is that the recipe is based on egg noodles and the corresponding sauce.
- If you didn’t find all the necessary ingredients in the refrigerator, then this isn’t scary; you can easily replace some of them and prepare your own version of this Chinese dish.