When I make or create a new recipe I’m always happy. But when it’s Asian cuisine, I’m especially excited! It’s the cuisine I have the least experience in and the most challenging for me.

But, my New Year’s resolution is to dive into Chinese, Korean, and Japanese cuisine more. And here’s a start. This recipe came out beautifully an I’ll be using this sauce for many a stir fry!

Thank you to the Children’s Hospital of Philadelphia for having me on and being a great source of joy every Wednesday. This is a revised Blue Zones recipe. It doesn’t include meat, but feel free to add your favorite protein to make it a complete meal- chicken, shrimp, or tofu would work nice. I hope you enjoy this as much as I did!

Better Than Takeout Lo Mein

Ingredients (Serves 4):

• 2 Tbsp. soy sauce
• 2 tsp. sugar
• 1 tsp. sesame oil
• 1 tsp. chili sauce like Sriracha (optional)
• 2 garlic cloves, minced
• 1 dime size ginger root, minced
• 1 Tbsp. vegetable oil
• 1 ½ cups button mushrooms, sliced
• 1 red bell pepper, julienned (sliced thin)
• ¼ cup shredded carrots
• ¼ cup shredded cabbage (red, green, or Napa)
• 2 scallions, cut into 1-inch pieces
• ½ pound (8oz.) lo main, cooked according to package directions (can use spaghetti)
• Cilantro, lime, and/or sesame for garnish

Directions:

1. Bring a medium pot of water to the boil. Have a strainer or colander nearby.
2. In a small bowl mix the first 6 ingredients. Set aside.
3. Heat a large saute pan (or wok) with the oil and add the mushrooms, red bell pepper, carrots and cabbage. Cook for 3-4 minutes at a high heat until slightly softened. Move frequently with tongs. Then, add the green onions and cook another minute or two.
4. When the water boils, add the lo mein noodles and cook for 4 minutes, or to package directions. Drain immediately and then add to the pan with the veggies.
5. Once noodles are added to the pan, add the sauce. Lower heat and toss everything together for a minute or two.
6. Serve immediately. Serve with cilantro, lime wedges, and/or sesame seeds. Enjoy!

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