At last! I have been trying for SEVEN YEARS to duplicate the sauce my favorite Chinese place uses for their lo mein. Finally, courtesy of The Crepes of Wrath , I have a base for a good lo mein sauce. I adapted her original recipe for garlic noodles and wound up making this three days in a row!
- 7 oz. whole wheat spaghetti noodles
- 2 tablespoons butter or olive oil based margarine (I used Smart Balance Light)
- 1/2 cup chopped green onions
- 2 tablespoons finely minced garlic (about 2 cloves)
- 1 tablespoon brown sugar Splenda
- 1 teaspoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup sliced fresh baby bella mushrooms
- 1/2 medium zucchini thinly sliced
- 1 cup sliced leftover steak, chicken, pork, or shrimp (optional–this dish is great with just veggies)
- 1 handful of chopped cashews
- Boil your noodles according to package directions. Drain and set aside.
- Meanwhile melt your butter or margarine over medium high heat, and add zucchini, meat, and mushrooms. Saute for 3-5 minutes or until zucchini begins to get slightly limp.
- Meanwhile, mix the brown sugar Splenda, light soy sauce, and oyster sauce in a small bowl.
- Add cashews, green onions and garlic to the skillet. Sautee for about 1-2 minutes.
- Add in your sauce and mix well.
- Add noodles and mix thoroughly until well coated.
- Serve immediately.
If you keep this vegetarian, it serves about 2. If you add in meat, you can stretch it to feed 3. Careful, these are REALLY addictive!