Take-Out Fake-Out: Beef Lo Mein

More and more lately we've been "blessed" with a limited budget. I know its not just me, and I'm grateful that we're not in a worse situation but tax increases and the increase in items at the grocery mart result in us limiting what we do less and less. Being a stay at home mom forces us to be a bit more creative with what we can and can't do. Thats the trouble of being a single income family, if our income dwindles but the bills grow we're in a serious pinch. Day to day groceries are costing more so eating out becomes less and less affordable. We don't eat out real often normally anyway but once in a while has turned into once every  now and then, to once in a blue moon. Its mostly my own reasons, the mystery of not knowing whats in the food really gets to me, but its also the cost of feeding 4 people, and of course last but not least...theres my social anxiety.  

So its a once in a while family treat, I don't have to cook, they don't have to eat whatever I threw together, and frankly its greasy and satisfying, a great now and then thing. The stuff I love and figure I cant make are the General-Tso's of course, and lo mein. Normally I get the hard core cravings for sushi and dumplings but lately the local take-outs sushi has sucked and every time I say extra extra extra extra spicy I get ...ketchup-y generals chicken. I mean seriously its all been crap, expensive crap at that. Although this versions not exactly the same as the take-out its a bit better for you. I used udon noodles that are wheat pasta enriched with brown rice, fresh produce and left over flank steak from a previous supper. I referred to a book I picked up in one of the bargain bins at a book store (the food of china) made the noodles chopped up veg and sautee'd it. Voila! supper. It didn't cure my craving for greasy and sloppy but hey its not like I couldn't stand to avoid the extra calories. I know exactly whats in it and its nourishing and pretty delicious in less time than it would take me to drive 20 minutes to the restaurant and then 20 minutes back. In  just a few minutes total we were done and enjoying a great home made supper together. 

-1/2 cup sautee'd mushrooms

-chicken, beef or shrimp, extra veg if desired.

sauce:

1 tablespoon finely chopped ginger

1 spring onion chopped (I didn't have any around)

1 1/2 cups chicken stock

3 tablespoons oyster sauce

1 tablespoon rice wine

2 1/2 teaspoons tamari (or other soy sauce)

1 1/2 teaspoons sugar

1/2 teaspoon roasted sesame oil

1 tablespoon hoisin sauce

2 teaspoons minced garlic

1 1/2 tablespoons corn starch

In a large pan sautee the mushrooms and peppers, separately if necessary. Blanch your snow peas either in a steamer or in the microwave for about 3-5 minutes. I really like my snow peas raw so I tend to under cook them if possible. IN a separate bowl combine all ingredients for the sauce except the corn starch and mix together. Once the noodles are cooked al dente place them into a hot non stick skillet or wok with a smidge of oil if necessary, Toss them around to brown slightly on all sides, about 2-4 minutes. If using a non wheat pasta you'll want to be a bit more gentle so they do not dissolve or break up. Add all of the sauce mixture except a few tablespoons. Combine with the corn starch and stir to remove any lumps. Add to the pan and add remaining ingredients. Allow the sauce to boil until thickened. Serve warm. 

Note: If you have a wok you can utilize it. I don't because I've got limited kitchen space and its just not made it on my need to have list. The high heat and use of a flavorless oil with a high smoke point such as peanut oil would really help sear the noodles and give you that authentic take-out taste.