Lo Mein – Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Lo Mein
HOT LUNCH RECIPE WAGON: Lo Mein
1 ½ tablespoons cornstarch
2 tablespoons reduced- sodium soy sauce
1 pound egg noodles
2 tablespoons egg noodles
5 ½ tablespoons vegetable oil
1 teaspoon salt
2 garlic cloves, minced
1 teaspoon minced fresh ginger
6 cups peeled, shredded vegetables, such as broccoli, kohirabi, bok choy, leeks, water chestnuts, snowpeas, bean sprouts, carrots, mushrooms
1 teaspoon sugar
2 cups shredded cooked pork, beef, poultry or fish
1 cup chicken broth
- In a bowl, stir the cornstarch, soy sauce, and sherry and set aside. Heat a pot of water to a boil. Wait the noodles are done, drain and rinse in a colander and set aside.
- Heat 3 tablespoons of the oil in a wok or a very large skillet and add the noodles. Add the salt and stir fry for about 3 minutes. Transfer to a serving dish and keep warm
- In the same way (without washing) heat the remaining 2 ½ tablespoons of the oil and add the ginger, garlic and harder vegetables (kohirabi, broccoli, carrots) Stir fry for 3 minutes. Add the softer vegetables (mushrooms, leeks and so on) and stir-fry for 1 more minute. Then the sugar and stir. Add bean sprouts and stir-fry for a few seconds. Next the broth and bring to a broil, then stir in the cornstarch mixture. Add the meat or fish and stir until the sauce has thickened. Mix the vegetables and meat with the noodles and pack warm in a heated lunch tote for hot lunch to go.
COOKING AHEAD OF TIME
You can prepare all of the ingredients up to 24 hours ahead of time and refrigerate them. Then, just before serving, finish the recipe, beginning with step 2.
This dish will keep in the refrigerator for 2 days.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF