To prepare this recipe Lo Mein with 5 ingredients, you will need noodles Lo Mein, oyster sauce, soy sauce, shallot and oil. That’s all.
It is likely that you just have to buy the noodles and you have everything else. It’s foolish how easy it is, and it’s so beautiful! In a sense, it is a flavor like a pure version of the simple and tasty side that you could get to your favorite Chinese buffet, to the takeaway joint or … I would dare to your local food court.
The bottom line: this mein has that nostalgic taste with minimal ingredients and time. Serve it as a basic side dish or customize it as you want!
A mein ready in 10 minutes, with 5 ingredients
We did it long enough to find out that there are many tired feelings for promises of recipes of 15 minutes or 20 minutes, but this is really so fast. It is basically only the time needed to boil the water, cook the noodles for 1 minute and throw them in the sauce!
Suppose you need a starch to complete a meal: this is faster even faster pots of rice! And the steps are so easy that the investment does not flow according to the skills of the knives or the experience of the kitchen, a very important addendum to be done based on what I feel by friends.
This recipe was inspired by Make -made recipes‘ Hong Kong Oyster Sauce Lo Mein. Scroll the soy sauce in oil to create a caramelized complex flavor and works magical. We have eliminated the dark soy sauce to make the dish even more accessible and easier to prepare a whim and we added some green from the shallots!
When I spoke to Sarah of this dish, it was skeptical. (“Is this all that you will put?”) I tried it in my apartment and led it to the headquarters the next day. Sarah tried it (cold, from a plastic container no less), and right then and there, he was a believer. It shouldn’t be so good, but it is!
Our simplest recipe of Lo Mein
We have some Lo Mein recipes on the wok of life: beef, chicken, prawns, pork, vegetables, you call it. There is also a combination “Happy family” Lo Mein in our cooking book!
We also recently made a post and video On the finest points of the kitchen I mein. It is a project that you can use to create the personalized lot of your dreams.
But I would lie if I said that sometimes I was not discouraged by the perspective of cutting a pile of pre-blong vegetables and proteins, however. The guilty secret of this food blogger is that I almost never do, at home (unless my father do it for me) instead of saving him for my favorite Chinese restaurants.
With this recipe, however, I no longer feel a little hesitant for the prospect of cooking a little of Lo Mein.
(Funny done: I once wanted Lo Mein in one of our Sichuan restaurants: Chalet in China in Florham Park, New Jersey. My mother showed me accused and told the waiter in Chinese, “SHE wants vegetable mein! “Don’t want to be associated with my plebeian choices.)
On the recipe!
Instructions for recipes of 5 ingredients
Bring a medium water pot to the boil. It doesn’t have to be a huge pot, because the noodles cook so little time.
Prepare the shallots and measures the sauces in separate bowls while it is happening. Remove the noodles from the package and set them up. Sometimes there may be areas where the noodles group together. Let them gently with your fingers.
When the water boils, dip the noodles in the water and mix with the chopsticks to keep them separate. After 45-60 seconds, drain them in a colander and shake off the excess water. Set aside. You can oil for the noodles if you need to buy some time, but it is not necessary if you are going directly to the next step.
Heat a wok over medium heat -alt until it smokes. Add the oil and spread it around the wok.
Add your shallot and some launch with your wok spatula.
You just want to have an advantage over living. Push them on the wok side, increase the heat and add the soy sauce to the oil. It should be wrong and sizzle, caramelular and create a deliciously complex flavor. Add the oyster sauce and let them both float for about 20 seconds in the oil.
Add the noodles and use the chopsticks to throw them and distribute the sauce. It’s a little easier to do it with the berries than with the wok spatula, but you can use both.
Dish and serve! Do you see how easy it was?
This mein has been swallowed up by everyone – and above all, by my nephew! That boy loves the noodles.
5-england the mein
This recipe for 5 ingredients should not be so good. You will need noodles the Mein, oyster sauce, soy sauce, shallot and oil. That’s all!
Serves: 6
Cooked: 10 minutes
Total: 10 minutes
Instructions
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Bring a medium pot to the boil for the noodles. Prepare the shallots and measures the sauces in separate bowls while it is happening.
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Remove the noodles from the package and set them up. Let them fall into the boiling water and cook for 45-60 seconds. Drain and set aside.
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Heat a wok over medium-high heat until he smokes. Distribute the oil around the wok. Add your shallot and make some launch. Push them on the wok side, increase the heat and add the soy sauce to the oil. It should sizzle and start caramelizing. Add the oyster sauce and let both sauces froze for about 20 seconds. Add the noodles and throw them to distribute the sauce. Serve!
Nutritional facts
Calories: 328Kcal (16%) Carbohydrates: 56G (19%) Protein: 8G (16%) Fat: 8G (12%) Saturated fat: 1G (5%) Polynsaturo fat: 2G Monolysatuine fat: 4G Trans fat: 0.03G Sodium: 811mg (34%) Potassium: 34mg (1%) Fiber: 2G (8%) Sugar: 0.2G Vitamin A: 60Iu (1%) Vitamin C: 1mg (1%) Soccer: 8mg (1%) Iron: 0.2mg (1%)
Faq
The answer is obviously yes! And the beauty of this recipe is that it can help you feel more comfortable in experimenting in the kitchen. But be notified, it will not have an equal flavor. The flavor is not * quite * as concentrated and exquisite when adding vegetables even if add further salt, because the vegetables absorb the oil instead of the noodles.
If you still want to do it, season the vegetables with salt. I tried to add a little napa cabbage with thin slices, but fast vegetables such as Napa cabbage, snow peas, julienne carrots and beans sprouts are good candidates and should first go to the wok together with the shallots, followed by sauces, then noodles. You can add 2-4 cups of vegetables, without excessively fill your wok.
If you want to add meat, you can use any of our velvet guides to pre-scratch 12 ounces of raw meat and throw it with the noodles. See here for chicken, beef, pork and prawns. You can also use 6-8 ounces of any cooked protein that you could hide in the refrigerator.
Lately, we have discovered that we don’t like the noodles Lo Mein pre -cooked and spongier that you can get in the shop. For what seems a bit of convenience (pre-cotto noodles), in reality you get many inconveniences. Try to break that big piece of cooked noodle. Sometimes, it ends up being destroyed in a pile of small pieces in the wok!
This is why we ask fresh and raw and raw noodles in this recipe. They are so fast to prepare. All you have to do is cook them in boiling water for 40-60 seconds and go directly to the wok a minute later!
We have raised such a confusion on the dark soy sauce in ours My video. Why isn’t it here? The truth is that it is not strictly necessary in this basic recipe. You need so little that we thought it would be more a problem than it was worth, especially if you want to avoid buying an extra ingredient (even if a bottle of dark soy sauce is an excellent investment).
If you want to add a little, all you need is a teaspoon of ¼. That’s all! Many recipes outside use a ton of dark soy sauce, which loses the point of its role in a dish like this.
While we are on the subject, if you are offended by the lack of sesame oil, add ½ teaspoon or pleasure. But we don’t think he needs it. 5 ingredients, people! This was the brief!
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