Does anyone else have very fond memories of eating Chinese when they were little?
Growing up Chinese food was always a treat. I must be getting old, considering that I'm referring to childhood food memories as "treats." I sound like my grandparents talking about how getting an orange in their stocking was a real treat. Well guess what, Chinese consumption in my house was indeed a treat, and it meant one of two things. Either we were going out for lunch with my mom on a day off from school, or we were having what we called "Chinese Picnic." Looking back at it now, both occurrences happened when my Dad wasn't around. Sorry Dad, no Chinese memories for you. Growing up you had some standard school holidays. These holidays consisted of Election Day, Rosh Hashanah, MLK Day. Your typical holidays that the normal workforce does not get off. These days my Mom would always take us out for Chinese. We would always go to the same white table cloth restaurant that had the unique ability to be the town favorite however never have more than 3 people sitting in the vast dining room. There we would order the Pu Pu Platter, which in my opinion, must be the greatest food option for a child. Not only is its name "Poo Poo" but it comes on fire. I need to devote an entire blog post to my passion of what I deemed "red chicken," which was included with the platter. Yes, red chicken is boneless spare ribs, one of my favorite options. The second, and quite possibly more enjoyable, Chinese memory was the picnic. This occurred solely when my father was away on a business trip. My mom would lay out a blanket and we would eat on the floor of our family room. If she knew back then how often we would eat in our family room years later, well let's just say the novelty would be somewhat dwindled.
Perhaps my sodium intake was dangerously low, or maybe it was the fact that I fell asleep watching the Chinese Restaurant episode of Seinfeld last night, but whatever it was, I woke up needing lo mein. Sunday morning cravings are especially difficult to deal with. I don't eat breakfast and then spend an hour or so sitting in church masking my stomach rumbles. When I get home, I need food fast. Lo mein is probably backbone of the Chinese menu. Along with it's counterparts like fried rice and wonton soup, no meal is complete without a helping. The best part about this recipe is that it really only takes 20 minutes. That isn't a gimmick or some sort of click bait headline. It is so simple and easy to make. In the time it would take to call and order takeout, you would be halfway through your delicious bowl. You can also customize this dish to your liking. Add in chicken or beef for a non veggie option. You can also add in more vegetables like snow peas, bok choy, or spinach.
Perhaps my sodium intake was dangerously low, or maybe it was the fact that I fell asleep watching the Chinese Restaurant episode of Seinfeld last night, but whatever it was, I woke up needing lo mein. Sunday morning cravings are especially difficult to deal with. I don't eat breakfast and then spend an hour or so sitting in church masking my stomach rumbles. When I get home, I need food fast. Lo mein is probably backbone of the Chinese menu. Along with it's counterparts like fried rice and wonton soup, no meal is complete without a helping. The best part about this recipe is that it really only takes 20 minutes. That isn't a gimmick or some sort of click bait headline. It is so simple and easy to make. In the time it would take to call and order takeout, you would be halfway through your delicious bowl. You can also customize this dish to your liking. Add in chicken or beef for a non veggie option. You can also add in more vegetables like snow peas, bok choy, or spinach.
Ingredients:
10 oz. or 1 package of Chinese Egg Noodles (See *Note)
2 red bell peppers chopped
1 head of broccoli cut into small florets
1 carrot peeled and grated (I buy pre-packaged matchsticks)
3 green onions chopped
1 tbsp sesame seeds (optional)
1 cup diced mushrooms
1 tbsp sesame oil
1/2 cup water
Sauce:
4 tbsp soy sauce
1 tsp sesame oil
2 tbsp hoisin sauce
2 cloves garlic minced
Cook noodles according to package directions. Drain and rinse. In a large skillet heat sesame oil over medium high heat. Add in peppers, broccoli, and carrots. Cook for 3 minutes until vegetables start to soften. Add in water, cover pot and cook for an additional five minutes. Meanwhile for the sauce, mix soy sauce, hoisin, and garlic in a small bowl. Pour into the veggie mixture and stir to combine. Add in the noodles and toss so the sauce covers the noodles evenly. Stir in the green onions and sesame seeds.
10 oz. or 1 package of Chinese Egg Noodles (See *Note)
2 red bell peppers chopped
1 head of broccoli cut into small florets
1 carrot peeled and grated (I buy pre-packaged matchsticks)
3 green onions chopped
1 tbsp sesame seeds (optional)
1 cup diced mushrooms
1 tbsp sesame oil
1/2 cup water
Sauce:
4 tbsp soy sauce
1 tsp sesame oil
2 tbsp hoisin sauce
2 cloves garlic minced
Cook noodles according to package directions. Drain and rinse. In a large skillet heat sesame oil over medium high heat. Add in peppers, broccoli, and carrots. Cook for 3 minutes until vegetables start to soften. Add in water, cover pot and cook for an additional five minutes. Meanwhile for the sauce, mix soy sauce, hoisin, and garlic in a small bowl. Pour into the veggie mixture and stir to combine. Add in the noodles and toss so the sauce covers the noodles evenly. Stir in the green onions and sesame seeds.
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