Szechuan-Style Lo Mein
A Canadian Bacon Lo Mein Worth Adding to the Rotation
Szechuan-Style Lo Mein is a bold, spicy noodle dish built on a base of sesame oil, ginger, garlic, and red pepper flakes. Bok choy and red bell pepper are simmered in chicken broth and soy sauce, then tossed with cooked vermicelli and strips of Jones Hickory Smoked Canadian Bacon until everything is heated through. Topped with fresh cilantro and optional chopped peanuts, this easy lo mein recipe serves four and comes together in just 20 minutes.
Ingredients
- 8 oz. vermicelli or thin spaghetti, broken in half
- 2 tablespoons sesame oil, divided
- 2 teaspoons bottled or fresh minced ginger root
- 1/2 teaspoon red pepper flakes, crushed
- 2 cups sliced bok choy or Swiss chard
- 1 red bell pepper, cut into short, thin strips
- 1 cup reduced sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 green onions, cut diagonally into 3/4″ pieces
- 1 (6 oz.) package Jones Dairy Farm Canadian Bacon, cut into strips
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts or cashews (optional)
Directions
Cook vermicelli according to package directions; drain and toss with 1 tablespoon of the oil and set aside.
Meanwhile, heat remaining 1 tablespoon oil in a large deep skillet over medium heat. Add ginger root, garlic, and pepper flakes; stir-fry 30 seconds.
Add bok choy and bell pepper; stir-fry 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through.
Transfer to 4 shallow bowls; top with cilantro and, if desired, peanuts.
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