Easy lo mein

This easy lo mein has a special place in my heart

I learned how to make this dish at a very young age and I’ve liked it ever since. I wanted to make this recipe a little easier than usual (not that it was hard to begin with), but because there’s no meat involved it’s already way easier. That’s why this lo mein is an easy lo mein.

Some of the ingredients in this easy lo mein are a little unusual if you never use them, such as Kecap manis. I believe that English people call this “sweet soy sauce”. This is a soy sauce from Indonesia and it’s a thick and syrupy sweet soy sauce.  Sambal is another example, I had someone ask me what this is. It’s a condiment made mostly out of chilis. There are different types of sambal so naturally many different ingredients. Just make sure you don’t get the ones that have fish in them.

The noodles

So now you have the ingredients, what noodle do you use? Easy! I use spaghetti. Bucatini to be precise. It’s a thicker form of spaghetti (sorry Italy, correct me if I’m wrong). But you can of course use other types of noodles. I’ve tried using udon noodles and this works just as good!

The vegetables

The vegetables you use is up to you, whatever vegetables you like can go in this dish. I usually use bean sprouts, peppers, sugar snap peas, and carrots. Little tip here: buy a mix of vegetables that are already sliced if you want to save time!

I usually eyeball this recipe, mainly because my mum eyeballs this recipe. You have to taste constantly, my level of spicyness might not be your level of spicyness.

When all of your ingredients are chopped and the bucatini is cooked, it’s go time. Put that wok on high heat, heat up the oil, stir fry the vegetables, add in the noodles and the sauces and it’s done! It’s that simple, it doesn’t get easier than this!

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