Friday, October 20, 2006

Lo Mein with Wheat Fettuccine(面)

My girlfriend JB had shoulder surgery recently, and had requested I make her lo mein. As I happen to have some wonderful, fresh, Whole Wheat with Flaxseed Fettuccine by the Monterey company in the fridge, I decided to make lo mein with it. Found this recipe awhile ago, and made some changes to it. Here's the recipe:
6 tablespoons soy sauce
4 tablespoons dry sherry
1 tablespoons cornstarch
3 tablespoons oyster sauce
2 tablesppon ketcup
1 packet Whole Wheat with Flaxseed Fettuccine
2 tablespoon sesame oil
6 tablespoons oil, divided
2 carrots, cut julienne
2 red bell pepper, julienne
1 bunch broccoli, separated into flowerets
8 leaves Chinese cabbage, cut in crosswise shreds

Combine soy sauce, corn starch, sherry, oyster sauce and ketcup. Set aside.
Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2-3 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.
Heat 2 tablespoon oil in a wok. Add carrots and stir fry 1 minute. Add remaining vegetables and stir fry 1-2 minutes longer. Remove.
Heat remaining 4 tablespoons oil in wok. Add noodles and stir fry until they are heated through. Stir in vegetables.
Add sauce and stir fry to mix well.
Serve with some Vietnamese chili sauce on the side.

1 comment:

Anonymous said...

Looks yummy! And so COLOURFUL too!
- san.