Curried Lo Mein


I got this recipe off 28 cooks. It was just ok, but I may make it again and substitute Thai red curry paste for the curry powder. The curry paste may give this dish the wow flavor I was hoping for. There’s nothing wrong with this recipe, it just didn’t wow us.


  • 8 oz. cooked linguine
  • 1 TBSP sesame oil
  • 1 TBSP canola oil
  • 1 TBSP ginger, julienned
  • 3 garlic cloves, minced
  • 1 TBSP curry powder
  • 1/2 tsp brown sugar
  • 3/4 cup vegetable broth
  • 1 c. carrots, matchsticks
  • 1.5 cups bell pepper, julienned
  • 1 c. mushrooms, sliced
  • 1 c. bean sprouts
  • 1/2 cup green onions, sliced
  • 2 TBSP soy sauce
  • 1 TBSP fresh cilantro, minced


  1. Toss cooked noodles with sesame oil and set aside
  2. Heat canola oil over medium high heat. Saute ginger and garlic for 30 seconds. Add curry and sugar, saute for 15 seconds. Stir in broth and bring to a boil. Add carrots, peppers, and mushrooms. Cook for 1 minute, then cover and cook an additional minute. Add sprouts and green onions, cook 1 minute uncovered. Add noodles and soy sauce, cook 2 minutes. Add cilantro, mix well, and remove from heat.
  3. Serve hot and enjoy.

Curried Lo Mein:


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