Here's the recipe she gave me:
Ok, so here's the recipe. It's a recipe for Vegetable Lo Mein, but you can easily add chicken/beef/shrimp to it if you want.
- 16 oz. lo mein noodles, uncooked
- 1 cup vegetable broth/chicken broth/beef broth (depending on what you are making)
- 1 Tbspn corn starch
- 3 Tbspn soy sauce
- 2 Tbspn thick soy sauce (available in Oriental stores)
- 1 Tbspn sesame oil
- 2 Tbspn peanut or olive oil
- 6 cloves of garlic, minced
- 1 cup shredded carrot
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1 tspn salt
- 1/2 tspn black pepper
- 1/2 tspn dried crushed red pepper (optional)
- 3 stalks scallions, coarsely chopped
Cook the noodles in a large pot of boiling water for 3 minutes. Rinse, drain, and set aside.
Mix the sauce: broth, cornstarch, soy sauce, thick soy sauce, and sesame oil; mix well and set aside.
Preheat a wok or large nonstick pan with the oil over medium-high heat. Add the garlic and stirring constantly until the garlic is light brown about 1 minute. [If making beef/chicken/shrimp, add now and stir fry until cooked.] Add the carrot and mushroom and turn the heat high; stirring constantly for 1 minute. Add the snow peas, salt, black pepper, and red pepper; continue stirring for another minute. Add the sauce, stirring well and bring to a boil. Add the noodles and stirring well for 2 minutes. Add scallion, stirring well and serve hot. Serves 6-8.
* I made it with chicken, so I marinated the chicken in some cornstarch and sesame oil before I cooked.