I love Lo Mein noodles. I’d never met a dish of them I didn’t like…until tonight. It looked pretty good…
…but tasted unlike any I’d ever had at a Chinese restaurant. The recipe called for hoisin sauce (whatever that is). It was obviously a key ingredient! LOL This is why my sons groan when I say I’m cooking something new. Maybe I should find the recipe first then grocery shop next time? Some days it just doesn’t pay to wing it. 
Thankfully, I also made my simple version of stir-fried vegetables–just the way my guys like it. 
I throw in whatever vegetables I have + potatoes, oddly enough. I julienne them and they absorb all the good teriyaki flavor as they cook. If I have beef or chicken I use it, but this batch was sans meat.
The recipe is so simple it requires nothing more than chopping up and tossing in whatever vegetables you think should go in it such as pea pods, broccoli, carrots, celery, bean sprouts, water chestnuts, cabbage, etc. Cut beef, chicken, or pork into thin strips and quickly brown in about 2 tablespoons of hot oil–I used sesame. Toss in the veggies, liberally sprinkle with salt and pepper and shake in the teriyaki or soy sauce until you think it looks like enough (you can always add more to it on your plate). Cook to desired doneness. We love the vegetables very tender, but traditionally everything is slightly crunchy. Sprinkle with chow mein noodles for extra flavor and crunch. Voila!
If anyone has a good Lo Mein recipe (any kind) I’d sure love to try it. I’m not giving up on making some that taste as good as Chinese take-out. I’m also on the hunt for a tried and true crab Rangoon recipe. If you have one, please share!
Lis
