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 white meat cutlets, thinly sliced into strips
- 3 thin cut pork chops, thinly sliced into strips
- Pepper
- 2 teaspoons ground coriander
- 2 " fresh ginger root, chopped or grated
- 4 cloves garlic clove, finely chopped
- 6 scallions, reduce 3-inch lengths then sliced lengthwise
- 1/2 pound shiitake mushrooms, chopped
- 1 red bell pepper, reduce 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 decision
Directions
Mix together sauce ingredients and reserve.
Bring pasta water to some boil, brine and prepare spaghetti to al dente.
While pasta cooks, heat a tablespoon of vegetable oil inside a large, nonstick skillet over high temperature. When oil ripples, add beaten eggs and scramble these to light golden brown, remove and reserve.
Season the meat with salt, pepper and coriander. Heat the rest of the vegetable oil to some ripple, adding meat and stir-fry 4 minutes, push meat aside and add ginger root, garlic clove and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs to skillet. Pour sauce within the spaghetti and toss to mix. Switch off pan. Toss thirty seconds and allow the fluids absorb.
Recipe thanks to Rachael Ray