I made this last night with what we had in the house. What you don't see in this recipe was the bok choy, mushroom and bean sprout stir fry I made as a side dish. My wife commented that I could have omitted the bean sprouts, and added the bok choy and mushrooms directly to the Low Mein. Maybe next time.
Cook the noodles as per instructions. I use a little fish sauce in the water for some extra flavor.
In a small shallow bowl, place the onion and enough rice vinegar to cover, a few dashes of lite soy sauce and pinch of salt. Let onions sit at room temperature for about an hour. Heat sesame and canola oils in a large deep skillet over med high heat. When hot, add garlic and chile peppers. Saute until fragrant and garlic barely begins to brown. With slotted spoon, remove garlic and chile peppers from oil leaving the oil behind. Add sliced beef and saute in 2 separate batches just until browned. Remove with slotted spoon and set aside. To the remaining oil add the julienne of bell pepper, carrot and celery and saute until slightly soft, about 4 minutes. Drain the onions and add them to the pan and stir for about 2 minutes. Add the beef, ½ of the scallions, garlic, and chile peppers and saute for about 2 minutes. Drain the noodles thoroughly and add to the pan and toss to coat a warm through. Serve while hot. Garnish with the rest of the scallions.
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|Serving Size: 1 Serving (460g)
|Recipe Makes: 4
|Calories from Fat: 495 (50%)
|Amt Per Serving
|Total Fat 55g
|Saturated Fat 9.4g
|Monounsaturated Fat 18.1g
|Polyunsanturated Fat 23.8g
|Total Carbohydrate 81.9g
|Dietary Fiber 9.6g
|Sugars, other 72.3g
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Calories per serving: 995
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