Lo Mein
This lo mein is a flexible skillet noodle dish that works with whatever meat and vegetables you have on hand. The method is built on equal parts of meat, vegetables and noodles, so there is no fussy math. Pork with water chestnuts and asparagus is a popular combination, and shrimp or beef work just as well. A final minute of soy sauce in a hot pan coats the noodles and finishes the dish.
Instructions
Cook the noodles in a pot following the package directions. Cut the meat and vegetables into pieces a little smaller than bite-size so they cook quickly and evenly.
Coat the bottom of a skillet with olive oil and set it over medium to low heat. If you are using garlic, add it now and keep an eye on it so it does not burn.
Add the meat and vegetables to the skillet and season with salt and pepper. Stir in a light coating of soy sauce and cook for about 8 to 10 minutes, until the meat is cooked through and the vegetables are tender.
If you are using bean sprouts, add them just before the stir fry is done. They are ready when they turn mildly translucent.
Drain the noodles and add them to the skillet. Pour in more soy sauce to coat everything and cook for about 1 minute, so the flavor sears onto the noodles.
Taste before adding extra soy sauce. Start with a little, since it is much easier to add more than to fix a dish that is too salty.
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