Like the dumplings that I make pretty often and like to have in the freezer, I also like to have fresh noodles from Lotus around to make lo mein. It's very quick, filling dinner that's easy to have on hand and fun to make different variations of based on what's in the fridge. Britt likes lo mein but does not want to learn how it make it because apparently she would rather I make it for her. However, she is very good at baking blondies!
LAURA'S LO MEIN
1 package fresh noodles
4-5 tbsp soy sauce (just squirt in as needed)
2 tbsp sesame oil
2-3 tbsp hoisin
1 tsp + Sriracha
1 tbsp vegetable oil
2-3 cups chopped veggies (peppers, onions, bok choy, spinach, carrots, brocoli...)
Do you want to add in...
2-3 chicken thighs, cut up and sauteed with a little soy sauce and sesame oil
1 cup bean sprouts
If you want to use one pot, you can. Use a big dutch oven or pot. Boil a big pot of water and add in the lo mein noodles. If the package has instructions, follow them - my package did not have instructions since they're the fresh ones from Lotus, so I usually boil them for about 5 minutes. If you only want to use one pot, just wait until all this is done before moving on.
If you want to make things move a little faster, you can fry up the veggies while the noodles cook. If not, just wait and use the same pot. Fry up the veggies in a little vegetable oil, soy sauce, sesame oil and hoisin. Adjust to whichever veggies you're using - like if you are using carrots and boy choy like I did today, cook the carrots for a few minutes before adding the bok choy. If you have enough room in your pan/pot, scramble the eggs alongside the vegetables. If not, scoop out the veggies first. When the veggies and eggs are cooked, add them into the noodles and turn the pot on to warm it all up. Taste for seasoning and add more stuff - soy sauce, sesame oil, hoisin, and Sriracha.