Friday, August 14, 2009
I can't even remember where I found this recipe because it's been sitting in my "to try" file for so long. So if this recipe belongs to you, please let me know! I thought the oyster flavor was a little too strong for me in this dish so I will probably cut that in half next time. Still very good and everyone enjoyed it. I served this along side Sweet and Sour Chicken, you can find the recipe here.
12 oz. Lo Mein noodles (I used thick spaghetti noodles)
stir-fry sauce (recipe below)
1 Tbsp. vegetable oil
1 large onion
1 cup shredded carrots
1 cup sliced fresh mushrooms
1 cup bean sprouts
1 cup broccoli florets (I omitted this)
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
1 Tbsp. minced garlic
1 Tbsp. rice wine vinegar
1 Tbsp. ketchup
1 tsp. dark sesame oil
2 tsp. chopped ginger ( I omitted this)
*whisk all ingredients together
Cook noodles according to package. Meanwhile, prepare stir-fry sauce and begin chopping vegetables. Once noodles are done, drain and set aside.
Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Add remaining vegetables and cook until crisp.
Add noodles and stir-fry sauce and crank the heat up to high for 2-3 minutes, or until heated through and well combined.