Lo Mein like you remember!
8 ounces spaghetti
4 tablespoons sesame oil, divided
4 tablespoons Braggs liquid aminos or soy sauce, divided
2 tablespoons vegetable oil
1/2 small onion, chopped
2 cups cauliflower, cut into small pieces
1 cup zucchini, sliced
1/2 red sweet pepper, thinly sliced
1/4 pound pea pods
1/2 pound extra firm tofu, crumbled
1. Cook spaghetti as directed on box, drain, but do not rinse. Immediately toss spaghetti with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Toss thoroughly to coat.
2. Cover and refrigerate for 1 hour. (this helps meld flavors) In a large pan, heat 1 tablespoon vegetable oil, stir in vegetables and tofu, and stirfry 6-7 minutes.
3. Add 2 tablespoons sesame oil and the other tablespoon vegetable oil, and add chilled spaghetti. Stir gently until spaghetti is lightly browned.
4. Add 3 tablespoons soy sauce and 1 tablespoon sesame oil. Mix, cover, and let heat through.
Source of recipe: I missed the oiliness of take out lo mein, and asked them how they got it like that-chilling the starchy noodles helps this taste great!