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Lo Mein

November 3, 2008

At last!  I have been trying for SEVEN YEARS to duplicate the sauce my favorite Chinese place uses for their lo mein.  Finally, courtesy of The Crepes of Wrath , I have a base for a good lo mein sauce.  I adapted her original recipe for garlic noodles and wound up making this three days in a row!


  • 7 oz. whole wheat spaghetti noodles
  • 2 tablespoons butter or olive oil based margarine (I used Smart Balance Light)
  • 1/2 cup chopped green onions
  • 2 tablespoons finely minced garlic (about 2 cloves)
  • 1 tablespoon brown sugar Splenda
  • 1 teaspoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 cup sliced fresh baby bella mushrooms
  • 1/2 medium zucchini thinly sliced
  • 1 cup sliced leftover steak, chicken, pork, or shrimp (optional–this dish is great with just veggies)
  • 1 handful of chopped cashews


  1. Boil your noodles according to package directions.  Drain and set aside.
  2. Meanwhile melt your butter or margarine  over medium high heat, and add zucchini, meat, and mushrooms.  Saute for 3-5 minutes or until zucchini begins to get slightly limp.
  3. Meanwhile, mix the brown sugar Splenda, light soy sauce, and oyster sauce in a small bowl.
  4. Add cashews, green onions and garlic to the skillet.  Sautee for about 1-2 minutes.
  5. Add in your sauce and mix well.
  6. Add noodles and mix thoroughly until well coated.
  7. Serve immediately.

If you keep this vegetarian, it serves about 2.  If you add in meat, you can stretch it to feed 3.  Careful, these are REALLY addictive!

Printable version.

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