The Lo Mein Course

In my pantry today:

  • 2 c leftover vermicelli, cold
  • 2 c broccoli florets
  • 6-10 baby carrots, quartered
  • 1 c vegetable broth
  • 1/3 c red cabbage, diced
  • 2 tsp coconut oil
  • 1/2 tsp sesame oil
  • 1 green onion
  • 1 tbsp sweet onion, sliced thin
  • 2 cloves garlic, sliced thin/minced
  • 4 tsp soy sauce
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • dash asafoetida

P1100374I don’t generally order lo mein when take out is afoot… dumplings and other fried things are my vice; I could make a meal easily out of everything on the Appetizer menu at most Chinese restaurants. This is to say that I am no expert on Asian cuisine (as I just used Americanized Chinese take-out as my primary example of Asian cuisine), but it can’t hurt to start with garlic and two kinds of onion in oil on L for an hour. This will deliver plenty of prep and clean-up-from-prep time.

When your time is right, put 1 tsp of olive oil in the bottom of a stock pot (or use a big pan if you’re fancy, but I make messes) and turn to MH. When the highest MH is reached, toss in your vegetables and stir fry for a few seconds. Pour broth into the pot, add seasonings and 3 tsp soy sauce. Stir then cover when boiling happens and reduce heat to ML. Let the vegetables cook in the flavored broth until fork-tender (about 5-10m).

While that’s going on, pour room temperature vermicelli into the pan with oil, garlic and onions. Mix well. Remove the stock pot from heat and mix in noodles. Once there’s a successful consummation cover the pot and let it sit for 3-5m. A hearty 5 spoons await.

 

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