I love lo mein and I cannot lie. I could eat Chinese and Thai food everyday! As you know, I love to cook. This means that from time to time I like to try my hand at some of my favorite Asian dishes. Unfortunately, finding all the proper ingredients to do it the right way can be a little difficult.
There are times I have to visit several stores to get everything I need to get the job done. This time wasn’t any different. The grocery store by my house didn’t have lo mein noodles. GRRR! It was a rainy Friday at 5 or so. There was no way I was gonna brave traffic to hit the next grocery store. I decided to substitute the lo mein for spaghetti noodles.
I decided since I wasn’t going to be cooking it the right way that I might as well experiment with a bit. This is by no means an authentic dish, however, it is very very tasty. Actually, it’s so good that I decided to write it down so I could make it again (spaghetti noodles and all!).
The lesson of the day: Don’t be afraid to have fun with your food. Like Andrew Zimmern says, “If it tastes good, eat it!”.
- 2 large boneless chicken breasts
- 16 oz Spaghetti Noodles
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 2 tbsp ponzu sauce (citrus flavored soy sauce)
- 2 tbsp fish sauce
- 2 tbsp hoisin sauce
- 2 tsp sesame oil
- 1 tsp red pepper flakes
- 2 tbsp olive oil
- 8 oz baby bella mushrooms
- ¼ head of cabbage
- 3 medium carrots (shredded)
- 6 scallions (green onion)
- 1 tsp garlic (chopped)
- 1 tsp ginger (chopped)
- 8 oz snow peas
- ¼ cup sriracha
- salt to taste
- 2 tbsp chopped peanuts
- Add salt and pepper to the chicken breasts. Lightly coat with a little bit of olive oil and throw on the grill. You can pan sear the chicken if you wish. Make sure you thoroughly cook your chicken. Set aside to cool when done.
- Boil spaghetti noodles according to instructions. It usually takes 8 to 9 minutes to cook spaghetti. I like to add a little salt to the water for a bit of flavor.
- Sauce - in a small to medium bowl add 2 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp ponzu sauce (citrus flavored soy sauce), 2 tbsp fish sauce, 2 tbsp hoisin sauce, 2 tsp sesame oil and tsp red pepper flakes - thoroughly mix and add to the spaghetti noodles while they are still nice and hot. Toss the spaghetti in the sauce. Make sure you get it nice and coated. Set aside and start the veggie prep.
- Shred the carrots using a cheese grater. I like the texture this gives the dish. Put into a medium to large bowl.
- Thinly slice the mushrooms and chop ¼ a head of cabbage into ½" pieces and put in bowl. Add snow peas to the bowl as well.
- Thinly chop the green onions. Set aside the green part for garnish.
- Mince the ginger and garlic. I like to use garlic that is already minced.
- Add olive oil to large saute pan and put onto a medium high heat. Add the white part of the green onions, minced ginger and garlic. Let them cook for a couple of minutes.
- Add the bowl of veggies. Add a bit of salt to taste. Stir everything together. Let cook for a couple of minutes.
- Add ¼ cup of sriracha, toss together and let cook for another couple of minutes. You want the veggies to be softened, yet crisp. It is super easy to overcook!
- Pour the veggie mixture in with the spaghetti noodles - toss everything together.
- Thinly slice chicken. Put peanuts into a baggie and give them a good beatin' with a meat tenderizer (or your fist).
- Serve lo mein "noodle" mixture in a big bowl. Put chicken on top of noodles and garnish with the green scallions and peanuts.
- I like adding the chicken separately so I can serve it to my vegetarian friends.