Recreating my favorite Chinese takeout dishes is one of my favorite series to dive into. There is nobody on planet earth that does not like chowing down with those infamous white Chinese takeout boxes and cheap wooden chopsticks. It is a complete vibe that suddenly transports you through a portal to your in a New York City high rise apartment. Like your are in your own episode of Friends, arguing with your 5 best friends about who has the best noodles in the city. That’s where Chinese takeout takes me.
I think life throws these daydreams at us, over and over again… if you don’t grab them? Well, they are just going to go and find someone else. So don’t wait. I am confident that every place I have ever been in my life is not by accident, but rather some divine intuition leading me to these faraway places and then right back here at the start again.
Choosing Your Noodles
- Choose a fresh noodle – Fresh means from the refrigerated section and not the dry stock. Simply add frozen noodles to the pan and when thawed they are done. No boiling, rinsing, or worrying about if your noodles are cooked properly.
- Choose eggless noodle – Traditional lo mein noodles are egg noodles, so for this recipe I am using yaki soba since I am yet to find a good vegan lo mein noodle brand.
Veggies
The possibilities of vegetables to add to lo mein is simply endlessly. This is a great dish to do a refrigerator clean-out with. These are my favorite meals because it’s so satisfying using all your veggies in before they go bad- so throw them all in there!
- Baby Bok Choy
- Mushrooms
- Onions
- Carrots
- Bean Sprouts
- Napa Cabbage
- Eggplant
“Enjoy yourself. It’s later than you think.”
Chinese proverb
