Personally, I enjoy the wide lo mein noodles, they add a wonderful texture to the dish and hold in more flavor. The recipe below uses these wonderful wide lo mein noodles as well as frozen vegetables to create a quick and easy side dish. Try this delicious recipe and let me know what you think by either posting a comment in the forum or sending a comment through my bio page. Enjoy!
8 oz pkg wide lo mein noodles
16 oz pkg frozen stir fry vegetables
1 tsp salt
2 tbsp peanut oil
2 tsp sesame oil
4 tbsp soy sauce
2 tbsp sherry
˝ tsp garlic salt
1 cup beef broth
2 tsp cornstarch
1 tbsp rice wine vinegar
- Fill a large pot with water, add the salt and bring it to boil. Add the noodles and let them cook for about 5 minutes or until they are as the Italian’s say “al dente.” Then drain them thoroughly in a colander.
- While the noodles are boiling, microwave the frozen vegetables for about 5 minutes. We want them to be just heated through, but not overcooked. The Birds Eye Steam Fresh vegetables are what I prefer to use simply because you can cook them right in the bag, and they come out perfectly.
- Heat the peanut oil and sesame oil on high in a large non stick pot or wok.
- Add the noodles and mix thoroughly until they are completely coated with the oil.
- Next add in the vegetables along with the soy, sherry, and garlic salt. Stir fry for about 2 minutes.
- Add the beef broth and bring it to a boil.
- Mix the cornstarch with just a little water to dissolve and stir it in until thick.
- Put the lo mein in a serving bowl and after cools a bit add the rice wine vinegar. The vinegar gives this dish an extra kick and brings out the flavor of the soy and sesame.
- Makes 4 servings.
