Vegetarian Low Mien
Low Mein/Chow Mein is by far of one the most popular Asian Chinese cuisine out there. For most people this is the must have when going to get Chinese take out. Low Mien/Chow Mein is not only delicious but quite versatile because almost anything can be incorporated into the dish.”Chow mein noodles are normally made with wheat flour, egg and water – the noodles can be softer or crisper, depending on how long they are fried.” (Parkinson) “Italian pastas such as fettucini or linguine make a good substitute if you don’t have Chinese egg noodle.” (Parkinson) Some restaurants offer a variety of options including adding chicken, pork, beef, or just vegetables to the Low Mein noodles. This could be why Low Mein has become so popular not only in Asia but America as well. It appeals to everyone because if you love pork then there is Low Mein with pork, if your vegetarian then Low Mein can be made without meat and just vegetables and still taste just as great if had meat. It can be made with any type of noodle not just traditional Chinese egg noddles. “Low Mein is one of the most popular dish sold at my restaurant.” (Chan) ” I’ve seen people of all races consume this dish” (Chan) Susan Chan is the owner/cook of a family ran Chinese restaurant.
Recipe:
- Ingredients:
- Any type of vegetable (carrots, celery, broccoli, cabbage, etc)
- Some type of cooking oil (olive, canola, peanut)
- Any type of noodles (egg noodles, fettuccine, spaghetti)
- Meat optional (pork, chicken, beef, shrimp, any seafood)
- Seasoning (salt, pepper, soy sauce)
- Chopped Garlic
- Sliced Shallots
- Equipment:
- Spatula or chopsticks
- Pan or Wok (Wok is preferred because it allows more room to stir and incorporate ingredients)
- Stove or fire
- Pot
- Strainer
Procedure:
Heat up a pot of water. Once the water is boiling add your desired noodle. Let the noodles cook for about 5-7 minutes until they are aldente (cooked almost through). While the noodles are cooking start by chopping and slicing all vegetables and meats to equal size so that they will cook evenly. For the garlic mince until its fine and slice the shallots thin. Once all meats and veg are chopped and sliced drain the noodles from the water into a strainer. Shake the excess water off of the noodles. Let the noodles drain while you begin to heat up the pan or wok at medium heat. After 3-5 minutes add your desired oil in to the pan or wok. Follow by adding the minced garlic and sliced shallots. Using chop sticks or a spatula stir the oil and garlic/shallot mixture together. After you smell the appetizing fragrance add your meats first. Add the meat first because meat requires the most time to cook thoroughly. Stir the meat around until everything is cooked. Once the meat is cooked add your vegetables and begin to season with salt and pepper to your own desire. Go light on the salt because later on we will add soy sauce and that contains some sodium as well. Remember Low Mein is versatile you can add as much as you want of any ingredient. Once everything is seasoned and both vegetables and meat are cooked and incorporated add the noodles in to your pan or wok. Stir everything together, depending on how crispy you want your noodles the cooking time will very. Lastly add some soy sauce to your creation to give it some color. Stir all of the ingredients together one last time before plating and serving.
Sources:
Parkinson, Rhonda. “Chop Suey and Chow Mein.” About.com Chinese Food. About.Com Guide, n.d. Web. 23 Oct. 2013.
Chan, Susan. “Chinese Favorite Lo Mien.” Personal interview. 23 Oct. 2013.
Asian Cuisine and All It has to Offer! 