posted by marleah 04-28-98 4:51 PM
Lo Mein
1 lb. thin spaghetti/vermicelli/rice stick noodles
1/2 Cup vegetable oil
2 1/2 Tbsp. sesame oil
3 Tbsp. ground coriander seeds
3/4 Cup soy sauce
1 tsp. hot chili oil (or to taste)
Add-ins (see options below)
Cook noodles until al dente; drain, and cool under cold running water.
Heat the vegetable and sesame oils in a small saucepan over medium heat until hot. Remove from heat. Stir in the coriander and soy sauce (this will sizzle and pop a lot), and chili oil. Add any/all of the following add-in items to the noodles, stir.
Pour the hot dressing over everything and toss to coat evenly (hands do this better than a spoon).
Serve hot or cold.
Add-ins:
1/2 lb. chicken breast, beef, pork loin, shrimp - sliced thin and stir fried with garlic/ginger/etc.
1 medium yellow onion, sliced thinly and sautéed
2 scallions (including green tops), sliced thinly
1/2 lb. snow peas, strings/ends removed, blanched (see below), then cut lengthwise in half
1 Cup carrots, julienne cut and blanched (see below)
1 Cup celery, sliced thin and blanched (see below)
1 Cup broccoli, cut and blanched (see below)
1 (8 oz.) can sliced water chestnuts, drained
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can baby corn, drained
How to Blanch Vegetables:
Bring medium pot of water to rapid boil. Add vegetables and stir for 30 seconds. Remove vegetables from hot water and immediately rinse under cold running water until cooled; drain completely.