Recipe: Whole-Wheat Lo Mein

I had an inspired moment this past week. I haven’t had lo mein in a while, and I had whole-wheat spaghetti lying around. The idea struck me to combine the two. So, East got together with West, and it turned out splendidly.

Ingredients:

whole-wheat spaghetti
2-3 cloves garlic, diced
2 chicken thighs, cubed
4 leaves of Napa cabbage, sliced thinly
3-5 dashes soy sauce (I recommend Kikkoman; subtle, sophisticated flavor, not too salty)
2-3 dashes sesame oil
salt and pepper to taste
1-2 stalks green onions, sliced

Boil the spaghetti for about 20 minutes. You want the pasta to absorb most of the water to achieve the right texture for the noodles: soft but firm enough not to break easily.

Heat up olive oil in a large skillet, and sauté the garlic. Add the chicken and cabbage with enough water to create a small pool at the bottom of the skillet. Add the soy sauce. Cook  for 15-20 min. on medium heat; about the time it will take for the water-soy sauce mix to be absorbed/evaporate. Add the noodles, turn off the heat, then add the salt, pepper and sesame oil and stir thoroughly. Garnish with green onions.

Healthy, delicious goodness, with tons of umami. Enjoy!

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About Aileen Torres-Bennett

All content on this site was created by Aileen Torres-Bennett, unless otherwise specified. References to material on this site should credit Aileen Torres-Bennett and link to the site.
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6 Responses to Recipe: Whole-Wheat Lo Mein

  1. sued51 says:

    Aileen,
    That is the latest on the food challenges…the combining of food from different cultures. You are right on the cutting edge. 🙂

  2. Always fun to be creative. Thanks! 🙂

  3. danitacahill says:

    Yum! Thanks for liking my photography blog post today. Appreciate it!

  4. Glad to, and thanks!

  5. Thanks! I was very happy with it 🙂

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