Recipe: Chinese Lo Mein Noodles with Asparagus
A melt-in-your-mouth lo mein recipe.
- 1/4 cup reduced-sodium soy sauce, plus additional for serving
- 1 tsp. superfine sugar (or use granulated sugar)
- 1 1/2 tsp. minced garlic, (2 - 3 cloves)
- 1/2 lb. boneless chicken, steak or extra-firm tofu (if using the chicken or beef, cut into thin strips; if using the tofu, dice into 1/2-inch pieces)
- 16 oz. Chinese lo mein noodles (sold with Asian foods) or spaghetti
- 1/4 cup peanut oil
- 1 yellow or white onion, quartered from top to bottom and cut into thin slices
- 1 lb. asparagus, ends trimmed and cut into thirds
- In a flat dish, combine the soy sauce, sugar and 1/2 tsp. garlic and add the chicken, beef or tofu. Stir to coat it thoroughly and set it aside. (Note: you can refrigerate the chicken or beef at this point for up to 24 hours, but not the tofu, as it will absorb all the marinade.)
- Cook the noodles according to the package directions until they are al dente. Meanwhile, in a wok or large nonstick skillet, heat 1 tsp. of the oil over medium to medium-high heat. Sauté the meat or tofu, with the marinade, until it is cooked through, about 5 minutes, stirring frequently. Remove it from the pan and set it aside (don’t return the chicken or beef to the same bowl in which you marinated it).
- In the same skillet, sauté the onions and remaining garlic for about 2 minutes over medium to medium-high heat, then add the asparagus and toss the mixture for another 3-4 minutes until the asparagus is tender crisp.
- Drain the noodles thoroughly, return them to their cooking pot, and toss them with the remaining oil. Add the noodles to the skillet with the vegetables, or if the pan is too small, combine them in the pasta pot. Add the cooked meat or tofu and toss thoroughly to combine. Add additional soy sauce to taste, and serve it immediately or refrigerate it for up to 2 days.