- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 380 kcal
Quick summary
“This Brazilian version of Chinese lo mein stir-fries cooked pasta in a wok with chicken strips, carrots, zucchini, bell peppers, and soy sauce seasoned with garlic and ginger. A colorful and nutritious oriental meal.”
What you need to know
- The al dente cooked pasta should be drained and cooled briefly so it doesn't overcook in the wok stage.
- Sautéing the vegetables in strips preserves the crispy texture and nutrients of the vegetables in the pan.
- The soy sauce added at the end glazes the noodles and ingredients evenly without soaking them.
Ingredients
Main
- 250g of Lo Mein noodles (or similar)
- 2 tablespoons of vegetable oil
- 1 grated carrot
- 1 pimentão vermelho cortado em tiras
- 1 zucchini cut into strips
- 2 chopped garlic cloves
- 2 tablespoons of soy sauce
- 200g of chicken breast in strips (optional)
- 1 teaspoon of grated ginger (optional)
Instructions
Principal
- Cook the Lo Mein noodles in salted water according to package instructions. Escorra e reserve.
- In a wok or large frying pan, heat the vegetable oil over medium heat.
- Add the minced garlic and grated ginger, sautéing quickly until it releases the aroma.
- If using, add the chicken in strips and cook until golden.
- Add the carrot, bell pepper, and zucchini, cooking for about 5 minutes until they soften.
- Add the cooked noodles to the vegetable and meat mixture in the wok.
- Drizzle with soy sauce and mix well, ensuring everything is wrapped by the sauce.
- Adjust the seasoning to taste and serve hot.
Chef's tips
- Pass a thin thread of sesame oil on the cooked and drained dough to prevent the strands from sticking while reserving.
- Cut the carrot, zucchini, and bell pepper in the same thin strip pattern to uniformize the quick cooking.
- Keep the heat medium-high during the entire stir-fry, moving the pan constantly with tongs.
Variations
- Vegetarian lo mein: eliminate the chicken and double the amount of vegetables adding broccoli and mushrooms.
- Touch of sesame oil: finish with a tablespoon of toasted sesame oil before serving.
- Spicy version: add a tablespoon of sriracha hot sauce or Chinese chili oil.
Substitutions
- Lo mein noodles can be replaced with traditional durum wheat spaghetti or egg noodles.
- Chicken breast can be substituted with beef strips, pork loin, or fresh mushrooms.
- Vegetable oil can be replaced with peanut oil or lard to provide a rustic flavor.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a hot skillet with a tablespoon of hot water or soy sauce, sautéing for 3 minutes until the strands loosen.
Can it be frozen?
It is not recommended to freeze ready-made lo mein. The zucchini and bell peppers lose firmness becoming watery, and the thawed pasta loses elasticity, breaking easily when reheated.
What to serve with
Serves as a complete meal in a single dish. Pairs with fried spring rolls, steamed grilled gyoza, or light green salad. To accompany, serve with ginger ale or chilled Pilsner beer.
Frequently asked questions
Can fresh ginger be replaced by ginger powder?
It can be used in powder at half a teaspoon, but freshly grated ginger delivers much more citrus aroma.
How to prevent the dough from becoming soggy and soft in the wok?
Cook the pasta about 1 minute less than indicated on the package; it will finish cooking by absorbing the sauce in the wok.
Which common supermarket pasta replaces Lo Mein?
Traditional number 7 spaghetti or fresh thin tagliatelle pasta work very well while maintaining the elastic texture.
Why should the vegetables all be cut into strips?
The julienne cut allows them to cook in a few minutes in high heat without releasing water or falling apart.
