Make your own take-out. When you MYOTO, you control the salt, fat, and quality of ingredients. This dish is not only healthful, but you also don’t have to make any decisions like whether you want chicken or pork. This recipe has got everything in it but the kitchen sink.
Ingredients
4 servings
Step 1
Mix together the hoisin, tamari, hot sauce, and about 3 tablespoons of water in a small bowl and reserve.
Step 2
Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
Step 3
While the pasta cooks, heat 1 tablespoon of the vegetable oil, once around the pan, in a large, nonstick skillet over high heat. When the oil ripples, add the beaten eggs and scramble them to light golden brown. Remove to a plate and reserve.
Step 4
Season the meat strips with salt, pepper, and the coriander. Heat the remaining 3 tablespoons of vegetable oil to a ripple over high heat, then add the meat and stir-fry for 4 minutes. Push the meat to the sides of the skillet and add the garlic, ginger, scallions, shiitakes, bell peppers, water chestnuts, and bean sprouts or cabbage. Stir-fry the veggies for 2 minutes, then add the drained pasta and the eggs to the skillet. Pour the reserved sauce over the lo mein and toss it to combine. Turn off the heat. Toss for 30 seconds and let the pasta absorb all of the liquids. Taste it to adjust the seasonings. Yum-o! You’re not getting this off of any take-out menu!
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