Beef Lo Mein

Chow Mein vs. Lo Mein.
With Chow Mein - the noodles are fried. They are sometimes fried into a base, almost like a plate, with stir-fried meat and veges placed over the top.
For Lo Mein - the noodles are boiled and stirred through the stir-fried meat and veges. Lo Mein usually relies on sauces more to bring the dish together. (seeing I love the Chinese sauces I'm more a fan of lo mein)

For this dish I used the pasta machine to make fresh egg noodles. I added sesame oil to the dough in keeping with the Asian flavours, and used more egg yolks rather than whole eggs in the dough. My youngest daughter taught me a new technique for separating the yolk from the white...

Like a Boss!!

Then we get the pasta going. The machine mixes the dough in one direction firstly.

Then swaps direction to get the dough through the extruder.

 Once the noodles are ready - boil and strain.

I used beef mince for this one, as well as carrot, capsicum, onion, and snow peas.

Start with garlic and ginger, cook up the onions, add the mince and fry off, and add beef stock and the rest of the veges.

Once the veges are ready, add in the noodles, season with Chinese flavours, and thicken.

And voila! - Beef Lo Mein.