Life With Delia

It is seriously so easy to make these lo mein noodles and they taste just as good if not better than the noodles at Chinese and Japanese restaurants! I wish we knew about this sooner. We started making these a few years ago when a friend of ours who is Asian and worked at Asian restaurants taught us the basics to start. We’ve tweaked the base recipe to our liking since and this is one of our family favorites! If you made spaghetti recently and have leftover noodles, you can use those noodles to make some lo mein as well!

Ingredients

• 1 16oz bag of organic spaghetti noodles
• 1 yellow onion, sliced (2 if they are small)
• About 8 cloves of garlic
• Broccoli, chopped (if desired)
• Kikkoman Teriyaki Marinade and Sauce
• Kikkoman Soy Sauce
• Canola or vegetable oil (you can use peanut or sesame as well)
• About 8 tbsp butter
• Salt, to taste
• Black pepper, to taste

Directions

1. First boil your noodles, drain, and rinse. Set these noodles in a bowl and drizzle some canola or vegetable oil throughout the noodles to keep them from sticking together. Set aside; refrigerate if necessary.
2. Prep your veggies.
3. You will be working in 2 batches when using a large pan so you will be repeating the below steps twice (only use half the ingredients the first time around). If you are using a smaller pan, you may need to do more than 2 batches and should split your ingredients accordingly.
4. Heat your pan to low-medium to medium heat and add about 1 tbsp of butter.
5. Once the butter is melted, add half of your broccoli to the pan. Put a lid on to steam the broccoli. Once the broccoli is to your liking, lift the lid and add half of your onions. I usually stop steaming and add the onions once the broccoli is still firm but on the softer side. You can also tell by the green in the broccoli becoming more vibrant.
6. Add 2 more tbsp of butter to the pan. Increase the heat to medium or medium-high to sauté the veggies. Add a little bit of salt and pepper to the veggies.
7. Once the onions are almost translucent, add a small amount of soy and teriyaki sauce. I do about a 1.5 to 1 soy to teriyaki ratio.
8. Put the lid back on to reduce some of that liquid. This should only take a couple of minutes.
9. Now add half your garlic and stir your ingredients around.
10. Give this a couple of minutes and then add half of your spaghetti noodles.
11. Add 1 tbsp of butter and sprinkle some salt and pepper over your noodles. Stir your ingredients.
12. Start adding your soy and teriyaki sauce in a 1.5 to 1 ratio of soy to teriyaki. Turn the heat up to medium-high and keep stirring the noodles. Eyeball the color of the noodles and add more soy sauce and teriyaki sauce as needed.
13. After a few to several minutes of this your first batch will be done! I honestly just keep an eye on it and when it looks done to my liking, I pull it off the stove.
14. Repeat steps 4-13 for your second batch.

Yield

This will yield enough for a family of 4 plus about 1 day of leftovers (we eat it for lunch and dinner – we really love it).

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