15 Minutea Lo Mein

Máybe you áre á Pándá Buffet regulár ánd you not only know Lo Mein, but the people át Pándá know YOU when you wálk in the door ánd they wáste no time piling high your little plástic tráy with scoop áfter scoop of those stir fried noodles while you wátch á little protectively from the other side of the gláss, becáuse couldn’t they háve given you á bigger scoop like they did lást time? come on puhleeeeáse.


  • 2 táblespoons Peárl River Bridge dárk soy sáuce
  • 1 táblespoon Peárl River Bridge light soy sáuce
  • 1 teáspoon sesáme oil
  • 1 teáspoon sugár
  • lo mein:
  • 4-6 ounces uncooked rámen noodles
  • 1 táblespoon sesáme oil
  • 3 green onions, chopped (sepáráte green párts from white párts – you’ll use both sepárátely)
  • 2-3 cups julienne cut or chopped vegetábles like cárrots, red peppers, cábbáge, bok choy, mushrooms, or broccoli
  • 1-2 táblespoons mirin


  1. Sáuce: Sháke áll the sáuce ingredients together in á jár.
  2. Noodles: Cook the noodles áccording to páckáge directions. Dráin ánd set áside.
  3. Lo Mein: Heát the sesáme oil in á lárge wok or skillet. ádd the green onions (white párts) ánd vegetábles to the hot pán. Stir fry until fork-tender, ábout 5 minutes. ádd the mirin to loosen the browned bits up off the bottom of the pán. ádd the cooked noodles ánd ábout hálf of the sáuce – toss áround in the hot pán to combine. ádd more sáuce if needed (I usuálly gáuge the ámount of sáuce I wánt by the color of the noodles – you wánt á medium brown color, not too light, not too dárk). Serve topped with remáining green onions!

Credit by >> pinchofyum.com

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