Loaded "House" Lo Mein

• Meat

  • 4 oz Beef, steak
  • 4 oz Chicken

• Seafood

  • 6 oz Shrimp

• Produce

  • 1/2 cup Cabbage
  • 2 tsp Garlic
  • 4 Green onions
  • 1/4 cup Julienne carrots
  • 1 cup Mushrooms

• Condiments

  • 1 tsp Ginger paste
  • 2 tbsp Mirin
  • 1 tbsp Oyster sauce
  • 1/2 cup Soy sauce, regular

• Pasta & Grains

  • 12 oz Lo mein noodles

• Baking & Spices

  • 1/2 cup Julienne red peppers
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Sesame oil

Found on kitchendreaming.com

Description

Ingredients

• ½ cup soy sauce (regular, dark, less sodium, or a blend - I use a blend) See note 1
• 1 tbsp oyster sauce (optional) See Note 2
• 2 tsp sesame oil
• 12 ounces Lo Mein noodles (or spaghetti) cooked to package directions
• 2 tsp garlic, minced
• 1 tsp ginger paste
• 4 green onions, sliced
• ¼ cup julienne carrots
• ½ cup julienne red peppers
• ½ cup thinly sliced cabbage
• 1 cup sliced mushrooms
• 2 Tbsp mirin (Asian sweet cooking wine and rice seasoning)
• 6 oz shrimp, any variety, peeled and cooked, tails on (i used colossal)
• 4 oz chicken, pounded thin, sliced and saute (or leftover roasted)
• 4 oz beef steak, pounded thin, sliced thin and sauteed
• Salt and Pepper, to taste

Directions

• Its best for this recipe to prepare everything you will need before starting. Chop and measure everything. Once you start cooking, it really comes together fast.
• Combine the sauce ingredients together in a small bowl. Set aside.
• Cook the noodles according to package directions. Drain and set aside. Using fresh, rinse under cool water, drain and set aside.
• Add 1 tbsp oil to a 10 to 12-inch skillet and heat on high until it is good and hot.
• Add the shrimp to the hot skillet, season with salt and pepper and cook about 1 - 2 minutes per side; or until the shrimp turn a light pink color and the tails curl in. Remove to a plate and set aside.
• Add chicken and saute until the chicken is cooked through and the juices are clear. Remove to the plate with the shrimp and set aside.
• Add the beef strips into the hot skillet. Season with salt and pepper. Cook for 1-2 minutes or until your desired doneness is achieved. I saute mine just to a medium. They will finish cooking with transfer heat when they are added back to the pan. Remove to the plate with the chicken and shrimp and set aside.
• Now, add the sesame oil into the skillet and add the vegetables plus garlic and ginger. Stir fry until fork-tender, about 5 minutes.
• Add the Mirin to the pan. The mirin will bubble rapidly. Allow this to simmer until it is mostly evaporated and the vegetables are tender.
• Add the cooked noodles and sauce to the pan- toss to coat.
• Return the meats to the pan along and toss to coat with the sauce.
• To get a nice browning to the noodles, allow it to sit for 30 seconds or so to allow caramelization, if crispiness in not desired, stir until the noodles are heated through.
• Taste and adjust seasonings. If desired, add more soy sauce.
• Optional garnishes include scallions, sesame oil, toasted sesame seeds, and sriracha sauce or chili paste (spicy).