House Lo Mein
I love Asian noodles. Pad Thai, Ramen, Pho, Lo Mein, you name it, they’re always my go to order. The best part about them though is all the goodies you can put in so I’ve packed this with as much as I can. You can add Mushrooms, Snow Peas, use Chicken or Steak, and even use Pad Thai Noodles. Just use whatever you have on hand for the ingredients, but make sure it’s got a good kick to it all.
7-8 oz Noodles
Andouille Sausage sliced thinly
1 Stalk Celery cut into thin strips
1 Carrot cut into thin strips
1 Red Bell Pepper julienned
1 Jalapeño seeded, halved, and cut into thin strips
6 oz (1 Package) Broccolini with most of the stems cut off
1/4 Yellow Onion julienned
1/2 Head Cabbage sliced thinly
3 Stalks Green Onions sliced thinly
4 Cloves Garlic minced
1 Tbs Chili Garlic Sauce
1 Tbs Sambal Oelek
Red Pepper Flakes
Sriracha
Soy Sauce
Sesame Oil
3/4 Cup Chicken Bouillon
1 Tsp Cornstarch
Butter
If you’d like, you can coat the Sausage slices in some Sambal Oelek or Chili Garlic Sauce and some Sesame Oil and let it marinade for a bit for an extra kick. You’ll also want to make your Noodles. Once they’re done, coat them in Sesame Oil, some Chili Garlic Sauce, and some Sambal Oelek and stir well.
Now in a large skillet or wok heat some more Sesame Oil and Butter before throwing in the Celery, Carrot, Broccolini, Red Bell Pepper, Jalapeño, and Yellow Onions and cook them down to your desired crispness.
Meanwhile, in a small saucepan heat some Sesame Oil and Butter before throwing in the Green Onions and the Garlic and let them cook but not for too long, you never want to burn Garlic. When they’re done, toss them into the bowl with the Noodles.
When the Veggies are cooked to your likeness, toss them into the bowl with the Noodles and the Green Onions and Garlic before adding more Sesame Oil and Butter to the wok or skillet. Now drop in the Cabbage and let that cook until wilted. Once done, add them to the same Bowl with the Noodles and Veggies.
You guessed it! Add more Sesame Oil and Butter to the skillet or wok and drop in that Sausage and cook until done. I like little blackened bits on them.
In a separate bowl combine the Chicken Bouillon, Cornstarch, Red Pepper Flakes, and Sriracha (if desired) before pouring all of that into the wok with the finished Sausage. Stir that goodness until it cooks down a bit and thickens.
Lastly, pour in that big bowl of Noodles and Veggies back into the wok or skillet and stir everything making sure it all gets coated before emptying it back into the bowl. Now be sure to add whatever sauces or spices you’d like and be sure to pull out your chopsticks!
