This is something I still haven’t totally figured out–I keep cooking things and preparing a blog post only to find out the next morning that everyone in the food world was one step ahead of me. The kale thing I get–that has been “trending” for a while. But when I came home from Russo’s with all the inredients to throw together a Lo Mein, I was blindsided by the next morning’s onslaught of “cold peanut noodle salads” and “homemade Chinese restaurant noodles.”
I assure you, I made this dish before I realized everyone else did. If that’s any consolation. Or if you readers even care who posts Asian noodle recipes or when.
Naming this noodle dish is tricky because (1) the noodles are fresh Lo Mein noodles from Russo’s, (2) the sauce is inspired by my good friend’s “Tablespoons only” Pad Thai recipe, and (3) I’m iffy about calling my rand-o recipes after their very authentic titles when I don’t know that much about the style of cooking. I mean–even though I attempted Pad Thai or Lo Mein, it doesn’t necessarily mean that I did it justice, or came close to the way it is traditionally prepared. It would be like a Bostonian making “Texas chili” for the first time with no humility–what cheek!
I decided on “Asian Noodle Stir Fry” because it’s accurate and vague all at once. All that you need to know is that you only need a Tablespoon measuring spoon (!), you can use any noodles you feel like, really, and many many combinations of vegetables. You could even add meat or tofu.
I used flour based Lo Mein noodles–you could use rice noodles or even whole wheat linguini. I used bok choy, thai peppers, bell peppers, and fresh fava beans–you could use napa cabbage, bean sprouts, zucchini, snow peas, and cilantro. See where I’m going with this?
Another plus with these noodles is that they are tasty hot or cold, making them a great choice for a packed lunch.
They also work well as a way to treat your roommates–tell them there are Asian noodles waiting in the fridge and watch them scramble to beat each other home!!
A word for those not used to Thai chilies–don’t bite into them if you’re not a hardass. Just. Don’t. I almost destroyed the Roomz’s taste buds by forgetting to let her in on this detail…
1 lb. long pasta (I used fresh Lo Mein noodles–I recommend rice noodles or whole wheat linguini as other options)
2 Tablespoons sesame seeds
1 Tablespoon light olive oil
1 yellow bell pepper, sliced thinly
3 Thai chilies (whole)
4-6 heads of baby bok choy, sliced thin on the bias
¼ cup shelled fava beans (try soybeans or English peas as alternatives)
2 eggs (at least!)
3 Tablespoons soy sauce (low sodium?)
1 Tablespoon fish sauce
1 Tablespoon sriracha (use ½ teaspoon crushed red pepper as an alternative)
2 Tablespoons fresh lime juice (lemon works, in a pinch)
2 Tablespoons light olive oil
2 Tablespoons Agave nectar or brown sugar
1 Tablespoon crunchy peanut butter
Try adding: ¼ sliced fresh scallions, ¼ cup chopped toasted peanuts, ¼ cup chopped fresh cilantro
1. In large sauté pan (with high-ish sides), toast sesame seeds in dry pan on high heat, tossing frequently, until slightly browned and fragrant. Set aside.
2. Prepare noodles according to package directions. Drain and set aside.
3. Whisk soy sauce, fish sauce, sriracha, lime juice, 2 Tablespoons olive oil, Agave nectar, and peanut butter in a bowl. Set aside.
4. Heat 1 Tablespoon olive oil in pan on medium-high heat. Sauté peppers (with Thai chilies) until sweaty and slightly soft (3-5 minutes). Add bok choy. Sauté until slightly translucent (3-4 more minutes). Create an opening in the center of the pan. Crack eggs into pan and use spoon or spatula to scramble. Make sure eggs get into small pieces, and toss pan. Add fava beans.
5. As soon as favas are in, add sauce and noodles to pan. Toss to coat. Serve hot or cold, sprinkled with toasted sesame seeds.
Tip: If you use fresh fava beans, make sure to remove them from the pod and take the tough skin off each individual bean, unless they are really tiny and tender. Or–use frozen ones!