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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 4 servings |
||
| Calories 682 | ||
| Calories from Fat 328 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.5g | 56% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 20.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2010mg | 83% | |
| Potassium 185mg | 5% | |
| Total Carbohydrate 81.5g | 27% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 13.1g | ||
| Protein 11.8g | 23% | |
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Ingredients
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1/4 cup sugar
- 2 (8 ounce) packages lo mein noodles
- assorted vegetables (optional)
- meat (optional)
- garlic
Directions
1
I like to start off by cutting all the veggies and meat for the lo mein.2
I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods.3
(you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat.4
If I'm using meat I stir fry that first and remove from pan and then saute vegetables.5
After vegetables get to the point I want them I return the meat to pan with vegetables.6
I always use olive oil for the stir frying.7
I also add olive oil to the water for noodles so they don't stick together.8
After your water comes to boil add your lo mein.9
At this point mix the oyster sauce, soy sauce, sesame oil and sugar together.10
After you get sugar dissolved add to vegetable mixture.11
Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.
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Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry
- Main Ingredient > Meat > Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Technique > Stir-fry
Featured Reviews for This Recipe
From: Tabasco Saucy
On Mar 4, 2009
Authentic taste. Very good. I used frozen stir-fry vegetables along with fresh onion, green pepper, bean sprouts, and garlic. I didn't have oyster sauce, so I mixed some clam juice with soy sauce as a substitute. Can't wait to try again using oyster sauce and adding meat. Thanks for the recipe.
From: Can't Boil Water
On Sep 16, 2008
Followed directions, but added plenty of garlic/onion. It just didn't taste like any that I've had at Chinese restaurants. Sorry.
From: Laurie in Atlanta
On Jun 24, 2002
Has a great flavor - better than the restaurant! Can't wait to try it with other veggies and meats. The only change I made - we like drippy saucy lo mein, so I doubled the sauce and it was great!
From: Ellee
On May 19, 2008
This was great! I used sesame oil to stir fry the vegetables: bok choy (chopped leaves and stems), onion, garlic, red bell pepper, thinly sliced carrot and broccoli. Added the veggies to the pan in the order of longer to faster cooking (carrots first, red peppers last). I highly recommend the bok choy! I'd never cooked it before but was very pleased. The stems were like a mild celery and the leaves wilted like spinach but didn't get mushy. Based on other reviews I only used a heaping tablespoon of sugar. After I combined the lo mein noodles with the veggies and sauce I cooked them over low heat for 5 or 10 minutes so that the noodles really absorbed the flavor of the sauce. I added pre-cooked shrimp at the very end (1 minute before serving). Used Ty Ling oyster sauce and low-sodium soy sauce. (Also agree that the directions were hard to follow!)
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