Steve and I crave Chinese food constantly, especially LO MEIN. We have a few awesome Chinese and Sichuan restaurants in our area, but we usually can’t control ourselves when ordering, which works out to be quite the expensive dinner! I’ve turned to testing out the dishes at home! In our first few years living together we made tons of fried rice, so easy and quick and satisfying. We’ve also made dumplings, egg rolls, and fried wontons. It was finally time to experiment with lo mein.
We love Chinese lo mein, and also love the Hibachi, yakisoba style noodles. Whenever we go to Hibachi restaurants, I notice that they put a ton of butter and garlic into the noodles. Although it’s not the lowest in calories, it’s TASTY, and if you use grass fed butta, it ain’t all that bad. Butter in chinese noodles? Whoda thunk it.
P.S. You can make this with chicken, shrimp, or pork. You can even combine them! Add whatever veggies you want too…snow peas, mushrooms, spinach, broccoli… whatever you’ve got layin’ around.
Start by making up the marinade for the beef. If you have time, let it marinade for a good 30 minutes. If you don’t have time, five will do (do it while the noodles are cooking!)
Pour the soy sauce into a bowl. Whisk in the ginger.
Add in the corn starch and garlic powder.
Then the agave syrup.
Cut the beef into small, thinnish strips and add them to the marinade.
While the beef is marinading, work on chopping up the veggies.
Chop dat garlic, you need a lot!
Get yer scallions all chopped up. Make sure to use all parts of the scallion (except for the root). The green and white parts are tasty and pretty.
I decided to grate up the carrots, nice thin pieces are easy to eat with chopsticks and look really pretty and delicate in the noodles.
Now that beef has marinaded, make sure you cook the noodleys!
Heat the butter and sesame oil in a large skillet.
Add the beef in one layer, reserving the marinade for later.
Let the beef brown on this side. Do not stir it until it has browned (like two minutes) on high heat. It will just steam and won’t brown if you don’t let it be!
Nice and brown and yummy!
Add in the veggies.
Stir it around and add some of the marinade.
Add the noodles and the rest of the marinade.
Plate it up with a few more freshly chopped scallions. MMMMMM. Could hardly wait.
- 8 ounces of lo mein egg noodles (or angel hair/spaghetti)
- 1 large carrot
- 3 scallions
- 6 large cloves of garlic
- 1/2 lb. stir fry cut beef
- 1/2 cup soy sauce
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 2 teaspoons corn starch
- 2 Tablespoons Agave Syrup or Brown Sugar
- 2 Tablespoons butter
- 1 teaspoon sesame oil
- Boil noodles in a pot of salted water according to the package directions.
- Cut the beef into smallish thin strips.
- Whisk together the soy sauce, ginger powder, garlic powder, corn starch, and agave syrup in a medium bowl.
- Add the beef to the soy sauce mixture. Let marinate for minimum five minutes, maximum 30!
- Chop scallions into small rounds.
- Mince the garlic.
- Shred the carrots.
- Heat the butter and sesame oil in a large skillet. Add the beef, leave the marinade in the bowl.
- Leave beef to brown on high heat, do not stir. When one side is browned, flip beef over and let finish cooking on that side.
- Add the carrots, scallions, garlic, and noodles to the pan. Stir until combined and pour in the marinade.
- Let the noodles absorb the marinade and start to brown in the pan. Remove from heat and top with more scallions.