CHICOPEE, Mass. (Mass Appeal) – Celebrate the Lunar New Year! Cathie Cappa, Owner and Chef of Auntie Cathie’s Kitchen in West Springfield, showed us how to make lo mein and sticky coconut cake.EASY LO MEIN

INGREDIENTS:

  • 8 ounces cooked lo mein egg noodles or ramen noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

FOR THE SAUCE

  • 2 tablespoons reduced sodium soy sauce, or more, to taste
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more, to taste

DIRECTIONS:

1     In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

2     In a large pot of boiling water, cook noodles according to package instructions; drain well.

3     Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.

4     Stir in egg noodles and soy sauce mixture, and gently toss to combine.

5     Serve immediately.