Kielbasa lo mein
Slippery noodles, crisp cabbage and smoky kielbasa tossed in a sweet soy sauce, a takeout-style bowl that uses a whole bag of coleslaw mix.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.34 a serving
- 630 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 8 oz lo mein noodles
- 2 tsp sesame oil, divided
- 14 oz smoked kielbasa, 1 package
- 4 stalks green onions
- 3 cloves garlic, minced
- 4 cups coleslaw mix, about 10 oz
From your pantry
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 1 tbsp vegetable oil
Each serving has about 630 calories, 23 g protein, 54 g carbs and 37 g fat, and costs about $2.34 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No coleslaw mix? Green cabbage or red cabbage works.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water , cook the noodles as the package says, and them. under cold water and with 1 teaspoon sesame oil.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 5 min
Dolly’s tip: The cold rinse and the oil keep the noodles from gluing into one big clump.Stir the soy sauce, brown sugar, vinegar and the rest of the sesame oil together in a cup.
Cut the kielbasa in half and it into ¼-inch half-moons. Slice the green onions, keeping the whites apart, and the garlic.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat the oil in a large over medium-high and the kielbasa 4 to 5 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
Add the coleslaw mix and green onion whites and 3 minutes, until the cabbage is just . Stir in the garlic for 30 seconds.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 3 min
Add the noodles and sauce and with tongs for 2 minutes, until everything is hot and glossy.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min
Top with the green onion tops and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
