I was trained by a Korean, and Thai chefs.  I loved the fusions and traditional foods for their lands that they would teach me how to make.  In making Lo Mein, there is a particular sauce that we were taught to use.  One day, I didn’t feel like making the sauce so I made a variation of it.  I was pleased with the results.  Naturally, I like it because it’s fast, cheap, simple healthy recipe to make.  I also love it because it’s healthy and packed with veggies.  Another final reason that I love it is because it’s also a healthy recipe for kids.  Yep.  My finicky eaters liked this one, too.

Ingredients

2 packs Lo Mein Noodles
2 upper stalks broccoli – cut into florets – blanched and refreshed*
1/2 onion (sliced or diced – whatever your preference)
2 cups sliced bell peppers – various color
8 oz sliced mushrooms
2 Tbsp crushed garlic
1 cup teriyaki sauce (as needed)
1/4 cup light soy sauce
Oil

Procedure

Prepare Lo Mein noodles according to package directions.  Cool with cold water and set aside.

In a wok (or whatever skillet you have available) heat oil.  Saute garlic and onion until translucent – about 1 minute.  Add broccoli and stir-fry for two minutes.  Add mushroom and peppers – stir fry an additional two minutes.  Add noodles and mix veggies through the noodles.  Add teriyaki and soy and continue to mix until noodles and sauce is heated.

Transfer to platter and serve hot.

* Blanching and Refreshing Veggies

Blanching and refreshing is the process of cooking or half cooking your vegetables and IMMEDIATELY stopping the cooking process that you may use the veggies for future use.   You see, if you cook the veggies to use for another recipe “without” refreshing them, the vegetables will continue to cook although you have removed it from the stove/oven.  This is due to the heat that’s already in cooked foods.

To Blanch and Refresh the veggies

Prepare a container of ice water.  When I say “ice” water, that’s exactly what I mean.  You will see in a moment.

Simply steam the veggies for about 3-5 minutes.  Some chefs boil them for about 2-3 minutes.  Remove from heat and place the veggies in the “ice” bath.  Not only will this stop the cooking, it will cool the veggies.

Once cooled, set aside or store until you’re ready to use them.