Skip takeout and make a healthier Chinese lo mein at home that's packed with vegetables. Make sure you drain your noodles well before adding them, as wet noodles will turn your stir-fry into a soggy mess. For a less spicy option, omit the sriracha hot sauce.

Grace Young
Source: EatingWell Magazine, March/April 2015
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Return the noodles to the pot and toss with sesame oil. Set aside.

    Advertisement
  • Trim 1/4 inch off broccoli (or broccolini) stalks. If the stalks are thicker than 1/2 inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2-inch-long pieces. Combine soy sauce, rice wine (or sherry) and hot sauce in a small bowl.

  • Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut oil, add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add mushrooms and the broccoli (or broccolini) stalks and stir-fry until all the oil is absorbed, about 30 seconds. Swirl in the remaining 1 tablespoon oil and add the noodles and broccoli leaves; stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it in. Sprinkle with salt and stir-fry until the noodles are heated through, 1 to 2 minutes.

Tips

Equipment: 14-inch flat-bottomed carbon-steel wok

Chinese broccoli has a slight bitter flavor reminiscent of broccoli rabe, which is a good substitute (as is broccolini). Look for it in Asian markets, at farmers' markets and some well-stocked supermarkets; opt for bunches with tight flower buds (open flowers are a sign of age).

Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.

Nutrition Facts

351 calories; protein 12.6g 25% DV; carbohydrates 53.3g 17% DV; exchange other carbs 3.5; dietary fiber 4.7g 19% DV; sugars 3.9g; fat 9.4g 15% DV; saturated fat 1.5g 8% DV; cholesterolmg; vitamin a iu 1505.9IU 30% DV; vitamin c 81.4mg 136% DV; folate 170.5mcg 43% DV; calcium 76.5mg 8% DV; iron 2.9mg 16% DV; magnesium 37.3mg 13% DV; potassium 491.8mg 14% DV; sodium 426.9mg 17% DV; thiamin 0.4mg 40% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/30/2015
Delicious and nutritious I made this exactly as the recipe said using spaghetti as that's what I had on hand and using the hot sauce. I thought it was simply delicious and it will definitely be added to my rotation. I'll add even more hot sauce next time as I like spicy food and more shitaki mushrooms only because I love them so much. I served this with roasted chicken rubbed with Asian seasonings but this recipe would stand well on its own. Pros: Good way to eat your greens Cons: No cons.. Read More