Lo Mein can easily be converted from a side dish to a full entree with the inclusion of some protein. Normally, I would make a chicken lo mein, but my roomies requested sesame chicken so I made a classic side dish of lo mein to pair with it! Feel free to add chicken, beef, shrimp, or whatever your heart desires to this classic noodle dish.
CLASSIC LO MEIN
3 tbsp. oyster sauce
1 tsp. sesame oil
1 tbsp. soy sauce
1/4 cup chicken broth
1 tsp. cornstarch
3 tbsp. cooking oil
2 tsp. minced garlic
1 & 1/2 tbsp. thinly sliced ginger
3 cups fresh lo mein noodles (or dried- follow directions on package and run under cold water until time to use)
1/4 lb. baby boy choy, bottoms removed
3 scallions cut into 1 & 1/2 inch pieces
To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch in a small bowl and reserve.
Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds.
Add the noodles and bok choy to the pan and cook until tender, about 1 minute.
Stir the sauce, pour into the pan and incorporate all ingredients well.
Continue to cook until the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.