Lo Mein is probably my favorite dish to get when I go out to a Chinese restaurant. Sometimes I branch out and get something different, but whenever I do I am secretly missing my traditional Lo Mein order every time :).
I’m not sure why I waited for so long to create my own Lo Mein recipe at home, but I am so happy we decided to give it a try. It was a huge hit!
The tender veggies, bold, flavorful sauce, soft Lo Mein noodles – everything is just so perfect together. There is so much flavor going on in this dish! You start everything off by sauteing garlic, scallions, and ginger, which is the traditional flavor base of Asian food.
That alone gives this dish so much flavor, but adding the delicious sauce in at the end just puts it over the top and results in that traditional taste that everyone loves.
There are a few non traditional additions we added to the Lo Mein. They are totally optional but I would recommend at least giving them a try!
1. Cashews – I love adding texture to my recipes, and nuts are so great for that. Not only are cashews one of my favorite nuts, they are used all the time in Asian cooking, so we decided to throw some into the Lo Mein. We absolutely loved the addition of cashews, but if you want to stick with the traditional Lo Mein ingredients and flavors, you definitely can!
2. Lime juice – this one is even more non traditional than the cashews, but I think it adds so much to the dish. It might not be a flavor you are used to in Lo Mein, but I would at least try squeezing a little juice on one bite to see if you like it better; we did! I love the note of bright freshness that it brings to the table.
This makes a huge pot of Lo Mein! Which means lots of yummy left overs :). Seth and I killed all of it by the end of the next day, though…too hard to resist.
Here is the recipe!
- 5 scallions (white and green parts), thinly sliced
- 3 large cloves garlic (or 5 small), finely minced
- ¼ inch piece of ginger, finely minced
- 1 head broccoli, chopped into small florets
- 2 carrots, peeled and thinly sliced
- 2 cups chopped cabbage
- 1 lb Lo Mein style noodles (Spaghetti or Fettucini can be substituted)
- For the sauce:
- ¾ cup soy sauce
- ¼ cup plus 1 tablespoon (5 tablespoons) sugar
- ¾ teaspoon sesame oil
- ¾ teaspoon ground ginger
- ½ cup cashews, roughly chopped
- 1 lime (optional garnish)
- Bring a pot of salted water (it should taste like the ocean) to a boil
- While the water is heating, prep all your vegetables
- When the water is boiling, add your noodles and cook according to package instruction and drain with a colander
- Meanwhile, heat a wok over high heat with a little coconut oil (vegetable or canola will work as well)
- Add your scallions, garlic, and ginger and saute for a few minutes
- Add the rest of the vegetables: broccoli, carrots, and cabbage
- Stir continuously for about 10 minutes, or until the vegetables are tender but still have a bite
- For the sauce, combine everything into a bowl and microwave for 30 seconds-1 minute, or until the sugar is dissolved
- Add the noodles in with the veggies and add the sauce
- Stir until everything is combined and the sauce evenly coats all the noodles
- Saute for another minute or two and then remove from the heat
- For a few optional non-traditional additions, top with cashews and squeeze a little bit of fresh lime juice to taste over each bowl
- *If you don't have a wok, a large saute pan will work too!
If you make this or any of my other recipes, make sure to Instagram it and hashtag #thegarlicdiaries!
Want more delicious Asian recipes? Check these out: