Wednesday, November 21, 2012

"Faux" Mein

Great name, isn't it?  Thanks honey!  My husband came up with this, during our discussion on what to name it.  I love it!  And it is exactly what it is!  I labeled the photo as CHICKEN but, that is because I used chicken, you will see you can choose any protein you wish!

I LOVE lo mein.  I was out of the usual pasta I use for lo mein.  I use soba noodles or pancit canton noodles.  I realize not everyone has access to specialty pastas and since we didn't feel like running to the Asian Market, I used spaghetti.  I also am trying to reduce my sodium.  When I spent a couple of days really paying attention to the amount of sodium in my food I almost died.  I wanted to cut down on the amount of sodium, I mean using soy sauce, you can't cut it all out, but all of my products are low sodium.

You all know I am a carb fein, it is impossible for me to say no to pasta.  You can keep trying to convince me all you want about wheat pasta, but I tried it.  I don't buy your "you get used to the flavor".  Nope, I have made enough changes in our diets, to NOT have to choke down whole wheat pasta.  I made like 12 typos in that last sentence just trying to get my fingers to TYPE "whole wheat pasta".  The point is, that is not going to change for me.  This isn't of course all of your usual lo mein suspects but it is what I had on hand and what I love is that you can add any veggies you like or need to use up.  Same with the protein, use pork or beef or no meat!  This is just a method you can use, when you need a quick, VERY budget friendly meal.  I also added some heat to mine, but as always, that is easily omitted. 

Here we go for this easy, budget friendly, tummy satisfying, faux mein!

12 ounces spaghetti
2-3 chicken breasts, thighs, pork, beef, or tofu.
2 tbsp low sodium soy sauce
2 cloves garlic minced/crushed
1/2 tsp ginger
1/2 cup grated carrots
2 cups veggies of your choice.  Divided or all the same, no matter. 
1 tsp red pepper flakes or minced dried red chili's
1 cup low sodium chicken stock
Additional 2 tbsp low sodium soy sauce
2 tbsp Unagi Sauce (if you can't find this, just use dark soy sauce, or extra reg soy)

Cut your meat into think slices and then strips.  You want them to cook quickly while you stir fry them.  When you have them cut, place them in a bowl, add 2 tbsp soy sauce, ginger, red pepper flakes and garlic.  Mix together and let sit at least 15 minutes.  In the meantime boil your spaghetti.  Drain it and then rinse immediately with cold water for this recipe.  Let is sit in the colander and just drain and dry while you prepare the rest of your ingredients.  In that same pot you boiled your pasta in or a large wok, add in 2 tbsp peanut or vegetable oil .
In a large wok or same pot you boiled your pasta in, add in 2 tbsp peanut oil.  Add in your meat and stir fry until it is cooked completely through.  Add in veggies of your choice and cook another 2 minutes.  Now add in your chicken stock.  Let simmer a couple of minutes to slightly reduce.  Add your pasta and toss, also add in 2 more tbsp soy sauce and unagi sauce.  When all the pasta is covered in the "sauce" it is ready to serve! 

I LOVED this, I would loved it more with green onions and bok choy but, next time.  There is no heavy "sauce", it just is really good and light.  I enjoy writing you recipes that you can change up to meet your families tastes and dietary needs.  My husband was dying for mushrooms in it.  My goal is to add more lean protein and veggies than pasta.  I am not there yet, because I was low on veg, but that is my ultimate goal with this recipe.  I say to add 2 cups of veggies as an option but the reality is, add all the veggies you want! 

Easy, quick and really stretches the buck.  Try my FAUX MEIN soon!

Your "how can you go wrong with Faux Mein" chefwannabe

1 comment:

  1. I love spaghetti in any recipe.This looks great!