Do you have a recipe that is so delicious, yet so embarrassingly easy? And by that, I mean, so easy that you kinda pray no one will ever, ever ask you for the recipe? Because it really isn’t a recipe? So to speak? Well, for me, that’s how I feel about this lo mein. I received this recipe years ago from my sister-in-law Zeldy. She brought it over for the upsherin of one of my sons and I remember standing in my kitchen, after all the guests had left, fishing for the last few leftover noodles, wishing there were more.
Lo Mein
Recipe By Renee Muller
- Cook & Prep: 30 m
- Serving: 16
-
Contains:
Ingredients (12)
Main ingredients
Start Cooking
Prepare the Lo Mein
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Prepare pasta according to package directions. Drain and place into a large mixing bowl.
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Heat oil in a medium pot. Add onions; sauté for five minutes. Add peppers; sauté until slightly softened (you don’t want the peppers to be too soft or they will be limp).
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Add sautéed peppers, mushrooms, baby corn, sauces, and ginger, if using, to the mixing bowl. Stir well; divide between two (9x13-inch) pans. Sprinkle with sesame seeds.
Note:
The best part of this recipe is the fact that it yields two 9x13-inch pans. One for now, one to freeze for a future occasion. Yes, you read me right. This recipe freezes well. Just warm it in the oven at 350 degrees Fahrenheit and stir well before serving. Alternatively, heat on a sterno.
Acknowledgements
Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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