EVERYTHING LO MEIN

Everything Lo Mein image

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 rounded tablespoons hoisin sauce
3 tablespoons tamari (eyeball it)
2 teaspoons hot sauce (eyeball it)
Salt
1 pound spaghetti
4 tablespoons vegetable oil
2 large eggs, beaten
3 chicken breast cutlets, sliced into thin strips
3 thin-cut pork chops, sliced into thin strips
Black pepper
2 teaspoons ground coriander
4 garlic cloves, finely chopped
2-inch piece fresh ginger, peeled and finely chopped or grated
6 scallions,cut into 3-inch lengths, then sliced lengthwise
1/2 pound fresh shiitake mushrooms, stemmed and chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1 small can sliced water chestnuts, chopped
2 cups fresh bean sprouts, 4 generous handfuls, or 1/2 pound packaged shredded cabbage

Steps:

Mix together the hoisin, tamari, hot sauce, and about 3 tablespoons of water in a small bowl and reserve.
Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
While the pasta cooks, heat 1 tablespoon of the vegetable oil, once around the pan, in a large, nonstick skillet over high heat. When the oil ripples, add the beaten eggs and scramble them to light golden brown. Remove to a plate and reserve.
Season the meat strips with salt, pepper, and the coriander. Heat the remaining 3 tablespoons of vegetable oil to a ripple over high heat, then add the meat and stir-fry for 4 minutes. Push the meat to the sides of the skillet and add the garlic, ginger, scallions, shiitakes, bell peppers, water chestnuts, and bean sprouts or cabbage. Stir-fry the veggies for 2 minutes, then add the drained pasta and the eggs to the skillet. Pour the reserved sauce over the lo mein and toss it to combine. Turn off the heat. Toss for 30 seconds and let the pasta absorb all of the liquids. Taste it to adjust the seasonings. Yum-o! You're not getting this off of any take-out menu!

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