The Washington Post

Saucy Lo Mein

Saucy Lo Mein 4.000
Jul 26, 2006

When the daughter of Food section staff writer Candy Sagon had her wisdom teeth removed, the search was on for food that could slip easily down her throat. The original recipe for this dish called for marinated chicken and vegetables, but to make it chew-free, it was made with just the sauce and the noodles.

Servings: 4 - 6
  • 1/2 pound Chinese flour-and-water noodles or linguine
  • 2 1/4 cups chicken broth (may substitute low-sodium broth)
  • 7 1/2 tablespoons soy sauce (may substitute low-sodium soy sauce)
  • 3 tablespoons rice wine or sake
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons cornstarch


Bring a large pot of water to a boil over high heat. Add the noodles and cook until nearly tender, 10 to 12 minutes. Drain, rinse lightly to remove the starch and drain again.

Meanwhile, in a medium saucepan over medium heat, add the remaining ingredients and stir to combine. Cook, stirring continuously to prevent lumps, until it thickens. Add the cooked noodles and toss lightly to heat through. Serve immediately.

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Recipe Source

Adapted from "A Spoonful of Ginger" by Nina Simonds (Knopf, 1999, $30).

Tested by Candy Sagon.

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Nutritional Facts

Calories per serving (with low-sodium chicken broth and soy sauce): 196

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 893mg 37%

Total Carbohydrates: 35g 12%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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