Years ago, when we were still very much into instant noodles, our favorites were the soy-kalamansi and the hot soy-kalamansi. They are basically the same, salty and tangy with the combination of the flavors of soy sauce and kalamansi juice and the only difference is the addition of chili in the hot version.
These days, although Sam still occasionally buys instant noodles for condo days emergencies, we no longer keep a stock at home. That’s what happens when you realize that a bowl of freshly cooked noodles with real vegetables and soy-kalamansi sauce is so much better than its instant counterpart.
There are only three steps in cooking this lo mein. First, boil the noodles.
While the noodles boil in one pot, stir fry the vegetables in a wok or frying pan.
Then, toss the drained noodles with the stir fried vegetables.
The seasonings are added at various stages of the cooking to layer the flavors.
If you prefer something with meat, click here for a pork and mushrooms lo mein with soy-lemon sauce recipe.
- 60 grams dried Asian noodles (rice noodles, egg noodles and wheat noodles will all work)
- 2 tablespoons cooking oil
- 2 cloves garlic minced
- a pinch of minced ginger
- 1 shallot thinly sliced
- 1 bird's eye chili chopped (optional)
- salt to taste
- pepper to taste
- 1/4 cup carrot julienned
- 1/4 cup celery sliced
- a handful of oyster mushrooms
- soy sauce and lemon (or lime or kalamansi) juice, to taste
- a pinch of sugar for balance
- a drizzle of sesame seed oil
- scallions snipped, to garnish
Cook the noodles in boiling water, per package directions.
While the noodles cook, heat the oil in a wok or frying pan and sauté the garlic, ginger, shallot and chili (if using) with a little salt and pepper.
Add the carrot, celery and oyster mushrooms. Sprinkle in a little more salt and pepper and stir fry for about a minute.
Drain the noodles and add to the vegetables.
Pour in the soy sauce and lemon juice. Sprinkle in the sugar. Stir fry just until blended.
Drizzle in the sesame seed oil. Toss a few more times.
Sprinkle with snipped scallions and serve at once.