Simple Curry Lo Mein | I don’t think we’ve ever ordered Chinese food without uttering the words Lo Mein (it’s kinda a staple if you know what I mean). And the funny thing is, even after all those times slurping down those noodles, we realized we’ve never even tried to make it ourselves! But oh how times have changed. Read on for a simple, satisfying noodle party-in-your-mouth.
You won’t be ordering out again anytime soon.
In this recipe, we give Lo Mein a bath in mirin and ignite the flavor engines with poblano, roasted garlic and lemon. It’s light, yet super tasty. Put this one on your to-make list.
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- Olive Oil - 2½ tablespoons
- Lo Mein Egg Noodles - 7 ounces
- Mirin - ¼ cup
- Lemon Juice - 1 tablespoon
- Shiitake Mushrooms - ½ cup (about 5), halved, thinly sliced
- Red Onion - ½ cup, small dice
- Poblano Pepper - ⅓ cup, small dice
- Scallions - ⅓ cup, thinly sliced
- Roasted Garlic - 2 teaspoons
- Madras Curry Powder - ½ teaspoon
- Salt - ½ teaspoon
- Saute Pan - medium
- Sauce Pot
- Wooden Spoon
- Clean the tops of your mushrooms and trash the stems.
- The halve each one and thinly slice the mushroom halves crosswise.
- Deseed and cut up your poblano.
- Cut up your onion and scallions too.
- Get all the rest of your ingredients together.
- Fill your sauce pot with 5 inches of water, add a few big pinches of salt, and bring it to a boil over medium-high heat.
- Then add the lo mein noodles.
- While those are working away, heat the oil in the saute pan over medium-high heat.
- When the oil is hot, add the mushooms, onion, poblano and a small pinch of the salt.
- Give it all a stir and saute until softened - about 4 minutes.
- Then stir in the roasted garlic and curry and saute for 1 more minute.
- Now deglaze the pan with the mirin and let most of the alcohol cook off for about 2 minutes. You still want the mixture to be a little wet and not dry.
- Strain the noodles and add them back to the empty sauce pot.
- Then scrape the mushroom mixture into the pot too, along with the lemon juice, most of the scallions and the rest of the salt.
- Give it all a good stir and season to taste.
- Plate a portion of the Lo Mein in your favorite serving bowls.
- Garnish with the extra scallions and you've done it! Serve right away.
* Always make sure to clean your mushroom tops with a damp paper towel - just to remove any stingy dirt.
* Stir in the curry well when you add it to the pan so it doesn't stick and burn on you.
* Don't cook the lemon juice - just squirt it over the noodles at the end. It brightens up the dish and just makes it taste better.
If you’ve read this far, then you need to check out Braised Beef Cheek Carbonara and Crispy Short Rib Wontons + Ragu.
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