Chef Sunshine’s Basic Lo Mein

• 8 oz noodles
• 1/8 cup soy sauce
• 1/8 cup sugar
• 1/8 cup oyster sauce
• sesame oil
• veggies (onion, red pepper, peapods, etc)
• 2 green onions, chopped
• corn starch

Boil the noodles until slightly al dente. While they’re boiling, mix the soy sauce and sugar in another pan and heat until they start to caramelize. Add the oyster sauce and sesame oil, and mix well. Throw the veggies in with the sauce and a bit of water, and steam until tender. When the noodles are done and drained, mix them in with the veggies and sauce, then add the green onions and serve. If the sauce isn’t thick enough, add a tablespoon or so of cornstarch.

A note about the noodles: I’ve tried several kinds of noodles, usually whatever was ether cheap or looked interesting when I was at the store, and most have worked out pretty well. I’m fairly certain this would work with anything up to spaghetti thickness, or maybe even egg noodles. Using a really thick noodle, you might want to add some water and put the noodles into the sauce when they’re slightly underdone, then simmer it longer to let the flavor soak into the noodles.

The only noodle that hasn’t been great was a really thin “rice stick” that was thinner than angel hair pasta. I think the problem there was that they really aren’t intended for this kind of thing, so that’s totally on me.