Everything Lo Mein

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Weekday Excursion

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 213 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Sauce:

  • 3 rounded tablespoons hoisin sauce
  • 3 tablespoons dark soy, eyeball it
  • 3 tablespoons water, eyeball it
  • 2 teaspoons hot sauce, eyeball it

Everything Lo Mein:

  • 1 pound spaghetti
  • Salt
  • 1/4 cup vegetable oil, divided
  • 2 large eggs, beaten
  • 3 chicken breast cutlets, thinly sliced into strips
  • 3 thin cut pork chops, thinly sliced into strips
  • Black pepper
  • 2 teaspoons ground coriander
  • 2 inches fresh ginger, chopped or grated
  • 4 cloves garlic, finely chopped
  • 6 scallions, cut into 3-inch lengths then sliced lengthwise
  • 1/2 pound shiitake mushrooms, chopped
  • 1 red bell pepper, cut into quarters, seeded, then sliced
  • 1 small can sliced water chestnuts
  • 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Directions

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Print Recipe

Wine Suggestion for This Recipe

Riesling

Riesling

Peachy, honeyed white wine

Quick Video Tips

Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.

Wine 101: Get All the Basics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 213 reviews

  • on March 16, 2012

    Flag

    great

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 19, 2012

    Flag

    This is a great recipe. The sauce is what makes the dish, and all hosein sauces are not the same. I reccommend you try a couple and decide on the flavor you like. I dont reccommend the brand that most people associate with grocery store chinese food. Also, if you use a lb of pasta like the recipe suggests then make more sauce, i usually double it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2011

    Flag

    I love making this and my husband loves eating it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Beef Lo Mein

Beef Lo Mein

By: Robin Miller
Rated 4 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.