Suite Lo Mein.
If you have been in college for more than a weekend, then you already know the inevitable and unexplainable craving for Chinese take out. You know that late night Friday post-Netflix-binge feeling in your stomach. But if you have been in college for more than a weekend then you also know the feeling of an empty wallet. So check out this craving-killing lo mein recipe that promises to be heavy on your taste buds, but light on your wallet.
Before we dig into this recipe however, lets give a quick 101 course on the name of this staple Chinese dish. Mein is Chinese for “tossed noodles”, while Lo describes the way the noodles are prepared, steamed in this case (Chow is fried noodles). And what college pantry is complete without a case of cheap steamed noodles or shall I call them by their more formal name, Ramen noodles. So grab your choice of meat and some of your favorite vegetables and your ready for Chinese take-out without the delivery fee.
3 tablespoons garlic
1 cup thinly sliced/shredded carrots
1 cup broccoli
1 boneless chicken breast
1 ramen noodle package (seasoning packet unneeded)
2 tablespoons soy sauce
2 to 3 tablespoons maple syrup/sugar
2 teaspoons garlic powder
2 teaspoons onion powder
To start this recipe off I like to deal with the vegetables first because they take a bit of time to get soft. For my lo mein I used carrots and broccoli, but you can use whatever vegetables you enjoy.
I put the carrots in a skillet on high heat with enough water to cover them. To save a trip to the grocery store, I simply chopped up my baby carrots in thin slices, but pre-shredded carrots will work well too. I let the water come to a boil and let the carrots cook for about 5 mins or until tender.
Then I took my frozen broccoli tossed them in a skillet on medium-high heat. I then let them cook for about 5 mins, adding oil once they were defrosted and cooking until darkened and browned.
As that was all cooking I started preparing my Ramen noodles, placing them in boiling water until tender/soft. Then I drained them and set them aside for later.
I then added the tender carrots to the broccoli skillet, added some oil, garlic power, onion powder, soy sauce to taste and cooked for 2 minutes. Took it off the heat and set aside for later.
Now it’s time for the protein. I used chicken, because we had tons of it in the suite, but again you can use your protein of choice.
To get the flavors going. I sautéed the onions in oil for about 2 minutes or until almost translucent. I then added in the garlic, cooking for a few seconds. Next I added the chicken and let it cook for about 7 minutes, cutting into a few pieces checking for white insides (not pink). I then added garlic powder, onion powder, 1 tablespoon of soy sauce and 1 tablespoon of maple syrup. Tossing the mixture and letting it cook for another minute.
Bringin it Together.
Now we make this meal come alive.
I added the veggies mixture to the mixture. Then I added the noodles, along with garlic powder, onion powder, 1 to 2 tablespoons of soy sauce, and 1 tablespoon of maple syrup. With a pasta spoon (or a fork) I tossed everything together and allowed it to cook for one more minute, adding additional seasoning as needed.
Now grab a couple of plates, some chopsticks, and a comfy seat in front of the Netflix screen and your ready for some suite lo mein.
This recipe makes enough for about 2 people, but it’s super easy to double or even triple. I made some for my friends and suitemates the other night and it was gone in seconds.
So the next time you and your suitemates’ taste buds start calling for that Chinese take-out in the middle of your Netflix binge, reach for a skillet, not a menu.