Have you ever tried cooking with clam juice? If you’re not familiar, it’s the liquid strained from freshly shucked clams and has a briny, almost smoky flavor that complements many dishes. This recipe was my first experience and I absolutely loved it! But if you want an all vegetarian meal, leave the clam juice (and oyster sauce) out by substituting vegetable broth.
This recipe is adapted from my friend Diana’s shrimp lo mein with some tweaks. I’ve tried a few different lo mein versions but this was, by far, the closest flavor to my favorite Chinese lo mein take-out. The clam juice and oyster sauce gives it that extra kick. Also, if you can’t find the lo mein noodles, simply substitute with spaghetti noodles.
Vegetable Lo Mein
- 10 ounces dry Chinese egg noodles
- 2 tablespoons sesame oil
- 1 tablespoon peanut oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 3-4 scallions, sliced
- 20 ounce bag of frozen stir-fry vegetables
- 1/3 cup clam juice
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 teaspoons honey
* Substitute with vegetable broth for a vegetarian meal. *
Bring a pot of water to boil and cook noodles according to package instructions, until al dente. Drain noodles, rinse under cold water, and return to the original pot. Toss with sesame oil until well-coated; set aside. In a small bowl, combine the clam juice, soy sauce, oyster sauce, rice wine and honey; set aside.
Heat a large skillet or wok over high heat. Add peanut oil and swirl to coat. Add garlic, ginger and scallions and stir-fry for about 30 seconds. Stir in frozen vegetables and cook for 6-7 minutes. Pour in claim juice mixture, then add noodles and toss until well-coated with sauce. Transfer to serving plates and serve.
Total Time: 30 minutes
Yield: makes 4 servings
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