- 4 tbsp peanut oil
- 2 tsp cornstarch
- 1/2 lb flank steak, shrimp or chicken
- 1/2 lb spaghetti or chinese noodles
- 2 celery, shredded
- 1/2 tsp sugar
- 2 small ginger, minced
- 1 tbsp soy sauce, light
- 1 cup cabbage
- 1/2 tsp salt - optional
- 1 green onion, minced
To make lo mein, first cook the spaghetti as directed on package, al dente, drain, rinse in cold water and add a few drops of oil and mix to keep them from sticking together. Set aside.
Slice steak very thinly, across the grain in 2″ pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy and set aside to marinate.
When you are ready to cook, heat the wok to smoking and add 2 tbsp’s of oil. Stir-fry meat mixture for two minutes. Be careful and do not overcook. Reserve.
Now, add 2 tbsp’s oil, heat, stir-fry carrots and cabbage for 2 minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbsp soy and salt.
Stir the lo mein for a minute to heat and serve to your guests.