Take In: Homemade Stir Fry Lo Mein

Do people not like chinese take out?  Is that possible?  For me, it is a treat I don’t often allow myself.  I like the fried stuff and it never quite tastes the same as when I try and make it at home.  But I have been practicing and slowly getting better at making take in chinese food.  Today was the perfect time to do just that because I just bought baby bok choy, bean sprouts, and egg noodles. Instead of going out, stay in and make this delicious take on a chinese classic.


  • 4 pieces baby bok choy
  • 1 cup egg noodles
  • 1 handful bean sprouts
  • 3 white mushrooms
  • 1/4 of a red pepper
  • sesame seeds (or sesame oil)
  • 1/2 a small onion
  • soy sauce
  • brown sugar
  • red pepper flakes
  • butter

How to:

  1. Begin washing your bok choy, they can hold a lot of dirt so make sure to clean them well.
  2. Then sauté the peppers, onions, and mushrooms.  Once they are lightly sautéed add in your bok choy. Adding salt, pepper, and garlic and continue to cook.
  3. Add a bit of water to the pan and cover for 6 minutes to lightly steam the bok choy.
  4. Meanwhile, begin to cook your egg noodles. They only take about 2 minutes to cook so don’t walk away.
  5. Mix in 1 teaspoon brown sugar with one tablespoon soy sauce. And slowly add 1/2 of the mix to the pan.
  6. Once the the bok choy is wilted, add 1/2 teaspoon butter to the pan.
  7. Then add your bean sprouts and noodles.
  8. Continue to cook for 3 more minutes
  9. Then enjoy!

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